Kala Chana Recipe

What is Kala Chana?

In Hindi, kala means “black,” and chana means “chickpea,” so kala chana translates to “black chickpea.” While this name is a bit of a misnomer – the chickpea skin is actually brown or reddish brown, not black – the name refers to a particular variety of garbanzo bean used in this dish. Also known as the Indian Black Chickpea, Bengal Gram or Desi Chickpea, kala chana is a variety that is native to the Indian subcontinent (desi means “native” or “country”) and has tougher skin and a darker appearance than other light skinned chana that you may be familiar with. Photo of Kala Chana below. Black chickpeas are a rich source of plant based protein, making them an excellent ingredient for growing kids, active sports players or people who need a big dose of energy. Note: Due to their high fiber content, black chickpeas need to be cooked thoroughly. Some people may find it difficult to digest these, but I find that the Ayurvedic tradition of including spices-herbs like ginger, cumin, asafetida aids in their digestion. Kala Chana Curry, then, is a delicious chickpea based curry in a gravy made from simple ingredients. Black chickpeas, onions, tomatoes, garlic and spices make up the bulk of this tasty Punjabi dish. If you are a fan of black chickpeas, then you should also try this spicy Kadala Kari from the Kerala cuisine.

About My Recipe

This yummy family recipe came to me from my mother-in-law. Her recipes are always simple, easy and delectable. This Kala Chana recipe is no exception, requiring just one pot and 30 minutes of active time to make. I am particularly fond of the consistency of this Kala Chana curry. Because it is so flavorful it can be enjoyed by itself like a soup, or be paired with steamed rice or roti for a more filling meal. This Kala Chana recipe can also be adjusted to your taste preferences. We like our curries to be at least moderately spicy, but if you prefer a more mild dish, simply pull back on how much chili you add to the gravy. While we always use dried chana to make curries (which requires that they soak overnight), you can opt to use canned chickpeas instead if you are short on time. Just note that dried beans will always be less expensive than canned.

How to Make Kala Chana

In the step-by-step guide, I explain making the Kala Chana recipe in a pressure cooker. Do not have a pressure cooker? Not to worry. I have you sorted as I have listed the methods to make this curry in a pot/pan on a stove top and in an Instant Pot, below the Tips section and in the Notes section of the recipe card.

Soak Black Chickpeas and Sauté Curry Ingredients

1. Rinse 1 cup black chickpeas (kala chana) a couple of times in water. Then add 2.5 cups water and soak the kala chana overnight or for 8 to 9 hours. After the black chickpeas have softened and become tender from the soaking, drain the extra water. Using a strainer, rinse the soaked chickpeas in water for a couple of times and set aside.
2. In a 3 litre pressure cooker, add 2 tablespoons oil or ghee (clarified butter).
3. When the oil becomes hot, lower the heat. Add 1 teaspoon cumin seeds (jeera). Let them crackle.
4. Once the cumin seeds crackle, then add ½ cup finely chopped onions (about 1 medium-sized onion).
5. Sauté the onions stirring often until they become golden. Sauté onions on a medium-low to medium heat.
6. Lower the heat again. Add 1 teaspoon finely chopped garlic, 1 teaspoon finely chopped ginger, and 1 teaspoon finely chopped green chillies or serrano pepper.
7. Sauté for 10 to 12 seconds or until the raw aroma of the ginger and garlic goes away.

Sauté Tomatoes

8. Add 1.25 cups finely chopped tomatoes (about 2 medium tomatoes or 1 large tomato).
9. Sauté them on medium-low heat until the oil starts leaving the sides of the onion-tomato masala and the tomatoes begin to soften. You should see the tomatoes becoming mushy and pulpy. Tip: Swap fresh tomatoes with tomato puree or canned tomatoes. Crush the canned tomatoes before you add them. For tomato puree, add about ½ cup + 2 tablespoons of it.
10. Add ¼ teaspoon turmeric powder, 1 pinch of asafoetida (hing),1 teaspoon coriander powder and 1 teaspoon Kashmiri red chilli powder. NOTE: If you are gluten sensitive, please be sure to purchase a gluten free brand of asafoetida, or simply omit it. Many commercially available brands are processed with wheat.
11. Mix well and sauté for a minute on a low heat.

Add Water & Pressure Cook Kala Chana

12. Add the kala chana together with 1.5 cups water.
13. Season with salt as required and mix again.
14. Pressure cook kala chana on a medium heat for 10 to 11 minutes or 10 to 12 whistles (or more, if needed), until the kala chana are cooked well and softened. If the black chickpeas are undercooked, pressure cook further for 5 minutes more. Tip 1: If there is too much liquid in the gravy, then cook the chana without the lid until some water evaporates. You can also mash a few chana pieces for the gravy to thicken. Tip 2: On occasions when I have time, I blend a ladle (roughly ¼ cup) of the cooked kala chana with some water to make a medium-thick paste and add it to the gravy. Mix this paste with the curry and simmer for a couple of minutes. This technique makes the curry taste fabulous and is one tip I highly recommend.
15. When you get the desired consistency, sprinkle ½ teaspoon garam masala. Mix well.
16. Add 1 to 2 tablespoon chopped coriander leaves (optional) to the Punjabi kala chana curry.

Serving Suggestions

Serve the Kala Chana curry hot with Indian breads – Roti or Paratha or Poori. Or enjoy it as a soup with some toasted bread. Pair with soft dinner rolls to soak the delicious gravy. Rice is another best option to serve kala chana with. Use your preferred rice – Basmati Rice or any variety. Flavored rice recipes like Jeera Rice (cumin rice), Ghee Rice are a few more options.

Storage

Leftover kala chana curry keeps well in the refrigerator for 1 to 2 days. Before serving, heat the curry in a pan and then serve it with a side of your choice.

Ingredient Notes

Black Chickpeas: Make use of fresh chickpeas that are within their shelf life for the best taste and texture while making the Kala Chana recipe. Older or aged chickpeas will take a longer time to cook and won’t result in a flavorful curry. Soaking: Black chickpeas have a tougher skin, so I always suggest to soak them overnight for about 8 hours. Soaking also ensures that the chickpeas are softened and cooked well, which makes them easy to digest. Tomatoes: Out of fresh tomatoes? Use canned tomatoes. Crush the tomatoes prior to cooking them. If replacing with tomato puree, add ½ cup + 2 tablespoons of it. Spicing: We prefer our kala chana to be moderately spiced. If you prefer a less spicy version, reduce the green chillies and red chilli powder or cayenne pepper. Consistency: The consistency of the curry can be changed as you like. For a soupy and slightly thin consistency, add a bit of more water. For a thicker consistency, add less water. Punjabi kala chana has a medium-thin to thin consistency and is not thick.

Instant Pot Kala Chana

Making Kala Chana in a Pot or Pan

Presoak chickpeas for at least 8 hours before cooking. I suggest to first cook the soaked chickpeas in 2 cups of water or as needed in a medium to large pot or pan on stovetop on medium to medium-high heat. Soaked chickpeas will take more than an hour to cook in a pot. Cover and cook. Drain all the water from the cooked chickpeas and set aside. Sauté the aromatics, spices and tomatoes in a pan or skillet as listed in the step-by-step guide above. Add the cooked black chickpeas, salt to this sautéed base of onions, tomatoes. Add 1 cup water or as needed. Mix well and simmer for 7 to 8 minutes or more until the gravy thickens a bit and the chickpeas have absorbed the flavors of the masala. Lastly add the coriander leaves and garam masala. 

Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter. Dal Makhani Recipe Rajma Recipe | Rajma Masala (Restaurant Style) Chole Recipe | Authentic Punjabi Chole Masala Chana Masala Recipe This Kala Chana recipe from the blog archives was first published on January 2014. It has been republished and updated on April 2023.