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Pouring kala chana curry over rice on a black plate.

KALA CHANA CURRY (BLACK CHICKPEAS CURRY)

Gari
Kala Chana (Black Chickpeas Curry) is easy to make, protein-rich, and a delicious Indian curry that goes great with a bowl of steamed rice. It is made by adding boiled Kala Chana (a special variety of chickpeas) to onions, tomatoes, and spices.
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Prep Time 5 mins
Cook Time 40 mins
Total Time 45 mins
Course Main Course
Cuisine Indian
Servings 4 People
Calories 242 kcal

Equipment

Instant Pot
Immersion Blender
Kadai

Ingredients
  

Instructions
 

HOW TO MAKE IN IN INSTANT POT

  • Press Saute and add Oil to the instant pot. Once the oil is hot, add onions to it. Let them fry for 2-3 minutes.
  • When the Onion starts to change color, add tomatoes to it. When they turn soft & mushy, grind them using an immersion blender or in a regular mixer grinder.
  • After grinding the mixture, add Ginger-Garlic Paste to it and let it cook for 1-2 minutes till rawness disappears. Then add all the spices (including Garam Masala Powder, Coriander Powder, Mango Powder, Roasted Cumin Powder, and Red Chili Powder), and fry for another 1-2 minutes.
  • Cancel Saute and add soaked Black Chickpeas to the Pot and add water and salt to it.
  • Close the lid, and with the vent in the sealing position, pressure cook for 30 minutes. Once the Instant Pot beeps. let the pressure release naturally.
    For unsoaked: Pressure Cook for 60 minutes and let the pressure release naturally.
    (Note: In Bean Mode or in Pressure Cook Mode, pressure cook Kala Chana for 30-60 minutes. Pressure for 30 minutes, if you want, not too soft & not too hard (al dente). Pressure cook for 40 minutes, if you want softer. And 60 minutes if you want kidney beans to be incredibly soft),
  • Press saute and simmer until you get desired consistency. Then garnish with cilantro and sprinkle some lemon juice.

HOW TO MAKE IN STOVE-TOP:

  • Stove-Top: Add Black Chickpeas (or Kale Chane) with water in the stove-top pressure cooker. Pressure cook at medium-high for 3-4 whistles, then lower the heat and let it cook for 20 minutes. Once the pressure is released, open the lid.
    Instant Pot: Once soaked, strain the water and place chane in the instant pot, and pressure cook for 30 minutes.
    (Note: In Bean Mode or in Pressure Cook Mode, pressure cook Kala Chana for 30-60 minutes. Pressure for 30 minutes, if you want, not too soft & not too hard (al dente). Pressure cook for 40 minutes, if you want softer. And 60 minutes if you want kidney beans to be incredibly soft),
  • In another pan or wok, add oil. When the oil is hot, add onions. When the onions start to change color, add tomatoes to it. When they are mushy, grind them using an immersion blender or in a regular mixer grinder.
  • After grinding the mixture, add Ginger-Garlic Paste to it and let it cook for 1-2 minutes till the rawness disappears. Then add all the spices (including Garam Masala Powder, Coriander Powder, Mango Powder, Roasted Cumin Powder, and Red Chili Powder), and fry for another 1-2 minutes.
  • Mix the boiled kale chane with the prepared masala in the pan. Let it cook for 3-5 minutes until properly combined. Transfer in a bowl and garnish with some cilantro and serve with rice.

Notes

TIPS
  1. Use fresh black chickpeas that are not too old. That way you will get the most amazing taste and flavor in the curry.
  2. Always soak black chickpeas overnight or for at least 6-8 hours. Kala Chana has a hard shell, so when you soak them they will be easy to digest.
  3. You can use fresh onion tomato masala that will give a nice flavor to the curry. or if you have frozen masala, then use it to reduce the cooking time.
  4. You can adjust the consistency as you like. You can add more water for thin, soup-type consistency. For a semi-dried recipe, add less water.
  5. You can add more green chili as well as red chili powder, for a spicy flavor.
  6. Garnish with cilantro and sprinkle some lemon juice for a tangy flavor.
WHAT TO SERVE IT WITH?
You can serve this Kala Chana Curry with a bowl of steamed white rice or jeera rice. Garnish with some cilantro and for a tangy flavor, sprinkle some lemon juice.
Serve it with sliced onion and green chutney for a complete meal.
STORAGE
You can store it in the refrigerator or freezer; the taste will remain the same. You can store leftover Chana Curry in the fridge for 3-5 days. And in the freezer in a container for 1-2 months. Before using the freezer-stored Black Chickpeas, just thaw and heat it in the microwave or pan on the stovetop until boiling.
Nutrition Facts
KALA CHANA CURRY (BLACK CHICKPEAS CURRY)
Serving Size
 
4 People
Amount per Serving
Calories
 
242
Calories from Fat 90
% Daily Value*
Fat
 
10
g
15
%
Saturated Fat
 
1
g
6
%
Trans Fat
 
1
g
Polyunsaturated Fat
 
2
g
Monounsaturated Fat
 
5
g
Sodium
 
31
mg
1
%
Potassium
 
532
mg
15
%
Carbohydrates
 
31
g
10
%
Fiber
 
3
g
13
%
Sugar
 
2
g
2
%
Protein
 
8
g
16
%
Vitamin A
 
654
IU
13
%
Vitamin C
 
11
mg
13
%
Calcium
 
109
mg
11
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword Black Chickpeas, Instant Pot, kala chana curry,, kala chana masala, kala chana recipe, Kala Channa, Kale Channe
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