Kala Chana Recipe (Black Chickpeas Curry)

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

5 from 2 votes

Kala Chana Recipe (Black Chickpeas Curry)

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.

Course Main Course

Cuisine Indian, Punjabi

Keyword black chickpeas curry, instant pot kala chana curry, kala chana recipe, pressure cooker

Diet Gluten-Free, Vegan, Vegetarian

Method Instant Pot/Pressure Cooker

Prep Time 8

Cook Time 40

Total Time 8 40

Servings

Calories 281kcal

Author Bhavana Patil

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 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

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. 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