Black Chickpeas Curry (Punjabi Kala Chana) is an easy, one-pot healthy, protein-rich Indian curry recipe made by cooking black chickpeas in flavorful onion-tomato gravy along with a few spices in an instant pot or stovetop pressure cooker. Vegan, Vegetarian, and Gluten-free!
Punjabi cuisine is known for its delicious variety of chole (chickpea) dishes, including pindi chole, chana masala, chole kulche, and more. Today, I am sharing a new addition that will delight your taste buds: Punjabi-style Kala Chana Curry.
Kala chana curry is a quick and easy supper meal that is hearty, warming, and delicious! The best part? You can pair it with steamed basmati rice or even with chapati, naan, and paratha.
If you are looking to include black chickpeas in your diet, then check out my healthy kala chana salad (chaat) and Kerala style kadala curry.
I have shared how to cook a one-pot kala chana recipe in an electric pressure cooker, Instant Pot DUO60 6 QT, and stovetop pressure cooker.
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What is Kala Chana?
Kala Chana, also known as the Indian Black Chickpeas, or Desi Chickpea, is a smaller version of the regular, pale yellow chickpea. In Hindi, Kala means "Black," and Chana means "Chickpeas", so kala chana translates to "Black Chickpea."
They are native to the Indian subcontinent (desi means "country" or "native"), hence also called Desi chana or desi chickpeas. They tend to be darker, smaller seeds with rough covering skin.
Ingredients
- Kala Chana: Also known as black chickpeas. Kala Chana is easily found in Indian grocery stores or on Amazon. For quicker cooking, rinse and soak them overnight or for at least 6 hours.
- Onion: I used finely chopped red onions.
- Tomatoes: I used ripe Roma tomatoes pureed to make the base for this curry. You can also use finely chopped tomatoes, canned tomato sauce, or crushed tomatoes, which also work very well.
- Ginger and Garlic: I used freshly prepared homemade ginger paste and garlic paste. You can also use minced ginger and garlic.
- Spices: I used whole spices like cumin seeds, bay leaf, cinnamon, cloves, and cardamom. You can skip whole spices if you prefer and add more garam masala. I used ground spices like turmeric powder, red chili powder, coriander powder, garam masala. You can increase or decrease the spices according to your choice.
- Herbs: I used coriander leaves and kasoori methi (dried fenugreek leaves). Adding Kasuri methi is optional, but it gives restaurant-style flavor, so I highly recommend using it.
How to Make Kala Chana Curry
Preparation
Wash and soak 1 cup of dried black chickpeas in 3 cups of water overnight or for at least 6 hours. The chickpeas will double in size after soaking.
If you use unsoaked black chickpeas, you'll need to adjust the cooking time accordingly. *Refer to the Tips section for more details.
Instant Pot Method
Press SAUTE on Instant Pot. Heat 2 tablespoons of oil, then add whole spices (optional) like 1 teaspoon cumin seeds, 1 bay leaf, cinnamon, 2 cardamoms, and 2 cloves. Saute for a few seconds until fragrant.
Then add 1 cup of finely chopped onions and saute for 3-4 minutes or until onions turn light brown.
Add 1 tablespoon ginger garlic paste, 1 green chili (finely chopped) and saute till the raw smell of the ginger garlic goes away.
Then add 1 cup of pureed tomatoes (or finely chopped tomatoes). Cook for 2-3 minutes, or till the mixture thickens.
Add ground spices like 1 teaspoon red chili powder, ½ teaspoon turmeric powder, 1.5 teaspoon coriander powder, and salt to taste. Mix well. Cook the masala until the oil oozes out from the sides.
Next, add the soaked black chickpeas, and 2 cups of water for cooking. Mix well.
Also, Deglaze the pot, i.e., make sure there is no food particle sticking to the pot to avoid BURN alerts.
Furthermore, close the lid on the pot, and turn the pressure valve to the SEALING position. Set the pot to "BEAN/CHILI" Mode and set the timer to 30 minutes. Or you can use 'MANUAL/PRESSURE COOK' (High Pressure) and set the timer to 30 minutes.
Once the pot beeps, do a NATURAL PRESSURE RELEASE (NPR).
Set to the SAUTE mode again. The kala chana should be thoroughly cooked. Mash a few chickpeas with the back of a spoon or ladle for a thick and creamier consistency. Simmer the curry for another 2-3 minutes or until you get the desired consistency.
Add 2 teaspoons kasuri methi (dried fenugreek leaves), 1 teaspoon amchur powder (or lemon juice), ½ teaspoon garam masala, and mix well. Stir for another 1 minute.
Garnish with 2 tablespoons coriander leaves and serve black chickpeas curry hot with naan and jeera rice, or basmati rice.
Stovetop Pressure Cooker Method
Traditionally, Kala Chana was first cooked separately with a little salt in a pressure cooker and then cooked with onions, tomatoes, ginger, garlic, and spices separately in a pan.
To make one-pot method, Follow the same steps as the Instant Pot. Cook the kala chana curry in a stovetop pressure cooker for 8-10 whistles on medium flame until they are cooked and softened well. It takes about 20 minutes. Switch off the flame and let the pressure from the cooker release naturally.
What to Serve with Kala Chana Curry?
Serve Indian-style black chickpea curry with
- Indian bread like garlic naan, rotis, parathas, or poori.
- Basmati rice, jeera rice, or ghee rice paired with boondi raita, kachumber salad, and pickle on the side.
- You can also enjoy it as soup with toasted bread or dinner rolls.
Storage Suggestions
- Store: The leftover kala chana curry can be stored in an airtight container in the refrigerator for 2-3 days.
- Freeze: Allow the curry to cool completely, and then freeze it in freezer-safe containers or Ziploc bags for up to 4-6 weeks.
- Reheat: Reheat the curry in a microwave or stovetop until warm, and serve it with a side of your choice. If it's frozen, thaw for a few hours first and then reheat.
Tips for Black Chana Masala
- Black Chickpeas: Remember to use black chickpeas that are within their shelf life for the best taste and texture. Older or aged chickpeas will require more time to cook.
- Soaking Kala Chana: I recommend soaking black chickpeas overnight or for at least 6 hours in water, as their tougher skin benefits from the soaking process. This helps them cook faster, become softer, and make them easier to digest.
- No-Soak Method: If using unsoaked black chickpeas, rinse 2-3 times and follow the same cooking instructions. Adjust the Pressure cooking time in the Instant Pot to 50 minutes.
- Thick Consistency: If you want a thicker and creamier gravy, you can mash a few black chickpeas using the back of a ladle or a potato masher.
Variations
- Canned Tomatoes: Canned crushed tomatoes or tomato sauce can be used as a substitute for fresh tomato puree. Use 1 cup of canned tomatoes to replace the fresh ones.
- Kala Chana Masala: You can add store-bought chole/chana masala to this curry to enhance the flavors.
- Using Bhuna Masala: You can use ¾ cup of bhuna masala (onion tomato masala) in place of the onion, ginger, garlic, and tomato sauce, in this recipe. Add the oil and whole spices. Then add the Bhuna Masala and saute for about a minute. Then, add the ground spices and follow the same recipe.
- Greens: After the pressure cooking cycle, you can add greens like baby spinach, kale, or collard greens to make this kala chana dish more hearty.
- Tanginess: If you don't have amchur (dry mango powder), substitute it with the juice of a half lemon.
Frequently Asked Questions
Yes, Kala chana curry is a healthy dish as it is high in protein, dietary fiber, vitamins, and minerals. It is low in fat, and calories.
If you are not fond of black chickpeas, you can replace them with other legumes, such as Kabuli Chana, or Kidney beans (rajma), and follow the same recipe.
For the best results, rinse and soak them for at least 6 to 8 hours or overnight in 3 to 4 cups of fresh water. Once soaked, drain the water, rinse them well, and use it in the recipe.
Soak the black chana in hot water for 1-2 hours and cook them in the instant pot pressure cooker for 45-50 minutes. Soaking helps to cook them faster and makes it digest easier.
More Vegan Instant Pot Curry Recipes
Kala Chana Recipe (Black Chickpeas Curry)
Equipment
Ingredients
For Soaking
- 1 cup dried black chickpeas
- 3 cups water (for soaking)
Other Ingredients
- 2 tablespoons olive oil
- 1 large onion finely chopped, (about 1 cup)
- 1 tablespoon ginger garlic paste
- 1 green chili finely chopped
- 1 cup tomato puree (about 2 large tomatoes)
- ½ teaspoon turmeric
- 1 teaspoon red chili powder
- 1.5 teaspoons coriander powder
- salt to taste
- 2 cups water (for cooking)
- 2 teaspoons kasuri methi (dried fenugreek leaves)
- 1 teaspoon amchur powder
- ½ teaspoon garam masala
- 2 tablespoons coriander leaves for garnish
Whole spices
- 1 teaspoon cumin seeds
- 1 bay leaf
- 1 inch cinnamon
- 2 cloves
- 2 cardamoms
Instructions
Preparation
- Wash and soak black chickpeas overnight or for at least 6 hours in 3 cups of water. The chickpeas will double in size when they are soaked.
Instant Pot Method
- Press SAUTE on Instant Pot. Heat 2 tablespoons of oil, then add whole spices like cumin seeds, bay leaf, cinnamon, cardamom, and cloves. Saute for a few seconds until fragrant.
- Then add finely chopped onions and saute for 3-4 minutes or until onions turn light brown.
- Add ginger garlic paste, green chilies and saute till the raw smell of the ginger garlic goes away.
- Then add 1 cup of pureed tomatoes (or finely chopped tomatoes). Cook for 2-3 minutes, or till the mixture thickens.
- Add ground spices like red chili powder, turmeric powder, coriander powder, and salt. Mix well. Cook the masala until the oil oozes out from the sides.
- Next, add the soaked black chickpeas, and 2 cups of water for cooking. Mix well.Also, Deglaze the pot, i.e., make sure there is no food particle sticking to the pot to avoid BURN alerts.
- Furthermore, close the lid on the pot, and turn the pressure valve to the SEALING position. Set the pot to "BEAN/CHILI" Mode and set the timer to 30 minutes. Or you can use 'MANUAL/PRESSURE COOK' (High Pressure) and set the timer to 30 minutes.Once the pot beeps, do a NATURAL PRESSURE RELEASE (NPR).
- Set to the SAUTE mode again. The kala chana should be thoroughly cooked. Mash a few chickpeas with the back of a spoon or ladle for a thick and creamier consistency. Simmer the curry for another 2-3 minutes or until you get desired consistency.
- Add kasuri methi, amchur powder (or lemon juice), garam masala, and mix well. Stir for another 1 minute.
- Garnish with coriander leaves and serve Kala chana curry hot with naan & jeera rice, or basmati rice.
Stovetop Pressure Cooker Method
- Traditionally, Kala Chana was first cooked separately with a little salt in a pressure cooker and then cooked with onions, tomatoes, ginger, garlic, and spices separately in a pan.
- To make one-pot method, Follow the same steps as the Instant Pot. Cook the kala chana curry in a stovetop pressure cooker for 8-10 whistles on medium flame until they are cooked and softened well. It takes about 20 minutes. Switch off the flame and let the pressure from the cooker release naturally.
Notes
Tips to Make the Best Kala Chana
- Black Chickpeas: Remember to use black chickpeas that are within their shelf life for the best taste and texture. Older or aged chickpeas will require more time to cook.
- Soaking Kala Chana: I recommend soaking black chickpeas overnight or for at least 6 hours in water, as their tougher skin benefits from the soaking process. This helps them cook faster, become softer, and make them easier to digest.
- No-Soak Method: If using unsoaked black chickpeas, rinse 2-3 times and follow the same cooking instructions. Adjust the Pressure cooking time in the Instant Pot to 50 minutes.
- Thick Consistency: If you want a thicker and creamier gravy, you can mash a few black chickpeas using the back of a ladle or a potato masher.
Variations
- Canned Tomatoes: Canned crushed, or tomato sauce can also be used to replace fresh tomato puree. Use 1 cup of canned tomatoes to replace fresh tomatoes.
- Kala Chana Masala: You can add store-bought chole/chana masala to this curry to enhance the flavors.
- Using Bhuna Masala: You can use ¾ cup of Bhuna Masala (Onion Tomato Masala) in place of the onion, ginger, garlic, and tomato sauce, in this recipe. Add the oil and whole spices. Then add the Bhuna Masala and saute for about a minute. Then add the ground spices and follow the same recipe.
- Greens: To make this kala chana dish more hearty, you can also add greens like baby spinach, kale, or collard greens after the pressure cooking cycle.
- Tanginess: If you don't have amchur (dry mango powder), substitute it with the juice of a half lemon.
Nutrition
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Valerie
I would love to make this as I love black channa. I don't, however, have a pressure cooker. How long do I cook this on the stove, in a regular pot? Thanks.