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Home » Recipes » Curry

Kala Chana Recipe (Black Chickpeas Curry)

Jan 26, 2023. by Bhavana Patil. No Comments | This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.

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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.

dried black chickpeas (kala chana) in a bowl

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.
Ingredients for Kala Chana Recipe

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.

step to soak black chickpeas overnight in water collage

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.

step to saute whole spices and onions collage

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.

step to saute tomato puree collage

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.

step to add soaked black chana and pressure cook collage

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.

pressure cooked kala chana curry recipe collage

Garnish with coriander leaves and serve black chickpeas curry hot with naan & jeera rice, or basmati rice.

kala chana curry in the instant pot with spoon

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.
black chickpeas curry (punjabi kala chana) served in a bowl garnish with coriander leaves and spoon in the bowl with cucumber and jeera rice on the side

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

Is Kala Chana Curry healthy?

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.

Is Black Chickpeas Curry spicy?

This Black chickpeas curry is medium-spicy. You can add more green chilies or red chili powder to make it spicy. Adjust the spice level according to personal preference.

What can I use in place of black chickpeas?

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.

How long does Black chana need to be soaked?

For the best results, rinse and soak them for atleast 6 to 8 hours or overnight in 3 to 4 cups of fresh water. Once soaked drain the water and rinse them well and use it in the recipe.

What to do if you forgot to soak black chana?

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 to digest easier.

black chickpeas curry (punjabi kala chana) served in a bowl garnish with coriander leaves and spoon in the bowl with cucumber and jeera rice on the side

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!

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black chickpeas curry (punjabi kala chana) served in a bowl garnish with coriander leaves and spoon in the bowl with cucumber and jeera rice on the side

Kala Chana Recipe (Black Chickpeas Curry)

Bhavana Patil
Black Chickpeas Curry (Punjabi Kala Chana) is an easy, one-pot Indian curry recipe made by cooking black chickpeas in flavorful onion-tomato gravy along with a few spices in the pressure cooker.
5 from 2 votes
Print Recipe Pin Recipe
Servings: 4
Calories : 281
Course: Main Course
Cuisine: Indian, Punjabi
Diet: Gluten-Free, Vegan, Vegetarian
Method: Instant Pot/Pressure Cooker
Prep Time : 8 hours
Cook Time : 40 minutes
Total Time : 8 hours 40 minutes

Equipment

  • Instant Pot/Pressure Cooker

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 teaspoon 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 cardamom

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.
    step to soak black chickpeas overnight in water collage

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.
    step to saute whole spices and onions collage
  • 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.
    step to saute tomato puree collage
  • 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.
    step to add soaked black chana and pressure cook collage
  • 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.
    pressure cooked kala chana curry recipe collage
  • Garnish with coriander leaves and serve Kala chana 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 hot.

Notes

I have prepared this dish in my electric pressure cooker, Instant Pot DUO60 6 QT

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, then 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.

Nutrition

Calories: 281kcalCarbohydrates: 40gProtein: 9gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 100mgPotassium: 747mgFiber: 5gSugar: 5gVitamin A: 644IUVitamin C: 13mgCalcium: 138mgIron: 4mg
Keyword black chickpeas curry, instant pot kala chana curry, kala chana recipe, pressure cooker
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