Kala Chana Recipe (Black Chickpeas Curry)

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!

Jump to:

• What is Kala Chana?
• Kala Chana Nutrition
• This Kala Chana Curry Recipe is
• Ingredients for Kala Chana Recipe
• How to Make Kala Chana Curry
• What to Serve with Kala Chana Curry?
• Storage Suggestions
• Tips to Make the Best Kala Chana
• Variations
• Frequently Asked Questions
• More Chickpeas Recipes
• More Vegan Instant Pot Curry Recipes
• Kala Chana Recipe (Black Chickpeas Curry)

Today I prepared this one-pot Kala Chana recipe in my electric pressure cooker, Instant Pot DUO60 6 QT. You can use any equivalent electric pressure cooker like Mealthy Multipot or use a traditional stovetop pressure cooker.

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.

Kala Chana Nutrition

Kala Chana is an excellent source of plant-based protein, vitamins like B6, C, folate, niacin, thiamin, and minerals. 1 cup of kala chana contains 15 grams of protein, or 30% of the daily value, so add this to your daily diet.

They also have high fiber content and low glycemic index, making them suitable for people with diabetes or insulin resistance. It is said that they are high in antioxidants, boost immunity, and promote heart health. Add kala chana to your salads, stir-fries, soups, curries, and rice dishes.

This Kala Chana Curry Recipe is

• Ready in under 40 minutes.
• Delicious
• Easy to make
• Wholesome and high in Protein
• A one-pot recipe
• Great for busy weekday lunch or dinner.
• Vegan, Vegetarian, and Gluten-free.

Ingredients for Kala Chana Recipe

You will need the following ingredients to make the kala chana curry recipe.

• Kala Chana: Also known as black chickpeas. Kala Chana is readily available in Indian grocery stores or on Amazon. You should rinse and soak it overnight or a minimum of 6 hours, so they cook faster.
• Onion: I used finely chopped red onions.
• Tomatoes: I used ripened Roma tomatoes and pureed them to make the base for this curry. You can also finely chop the tomatoes and use them. Canned tomato sauce or crushed tomatoes also work very well.
• Ginger and Garlic: I used freshly prepared homemade ginger-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) for herbs. Adding Kasuri methi is optional, but it gives restaurant-style flavor, so I highly recommend using it.
• Oil: I used olive oil. You can use your choice of cooking oil.
• Lemon Juice: use fresh lemon or lime juice for the best flavor, or use amchur powder (dry mango powder) for tartness.

How to Make Kala Chana Curry

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.

If you use un-soaked black chickpeas, then you need to adjust the cooking time further. *Check the Tips section.

Instant Pot Method

Press SAUTE on Instant Pot. Heat 2 tablespoons of oil, then add whole spices (optional) 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 black chickpeas curry hot with naan & jeera rice, or basmati rice.

Stovetop Pressure Cooker Method

• Heat 2 tablespoons of oil in a traditional pressure cooker. 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.
• Close the lid, place a whistle and cook 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.
• Turn on the stove again. Mash a few black 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 black chickpeas curry hot.

What to Serve with Kala Chana Curry?

Serve Indian-style Black Chickpea Curry Recipe with

• Indian bread like garlic naan, rotis, parathas, or poori.
• Basmati rice, jeera rice, or ghee rice paired with boondi raita, Indian cucumber salad, and pickle on the side.
• You can also enjoy it as soup with toasted bread or dinner rolls.

Storage Suggestions

• Store: In the refrigerator, you can store the leftover kala chana curry in an airtight container for up to 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 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. The older or aged chickpeas will take more time to cook. 
• Soaking Kala Chana: I recommend soaking black chickpeas overnight or for at least 6 hours in water as they have tougher skin. Soaking helps to cook faster and soften them, which makes 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 thicker and creamy gravy, you can mash a few black chickpeas using the back of the ladle or using 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.

Frequently Asked Questions

More Chickpeas Recipes

• Kadala Curry (Brown Chickpeas in Coconut Curry)
• Kala Chana Chaat (Salad)
• Chickpea Spinach Curry
• Chickpea Coconut Curry
• Beetroot Chickpea Stir Fry
• Chickpea Avocado Sandwich
• Chickpea Salad
• Air Fryer Roasted Chickpeas

More Vegan Instant Pot Curry Recipes

• Cauliflower Coconut Curry
• Rajma Masala
• Black Eye Pea Curry (Lobia Curry)
• Lauki (Bottle gourd) Sabji
• Whole Green Moong dal
• Green Lentil Curry

If you’ve tried this healthy kala chana curry recipe or any other recipe on Indianveggiedelight, then don’t forget to rate the recipe. You can also follow me on Instagram and Facebook to see the latest recipes!