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.

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.

Instant Pot Method

1. 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.
2. Then add finely chopped onions and saute for 3-4 minutes or until onions turn light brown.
3. Add ginger garlic paste, green chilies and saute till the raw smell of the ginger garlic goes away.
4. Then add 1 cup of pureed tomatoes (or finely chopped tomatoes). Cook for 2-3 minutes, or till the mixture thickens.
5. 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.
6. 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.
7. 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).
8. 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.
9. Add kasuri methi, amchur powder (or lemon juice), garam masala, and mix well. Stir for another 1 minute.
10. Garnish with coriander leaves and serve Kala chana curry hot with naan & jeera rice, or basmati rice.

Stovetop Pressure Cooker Method

1. 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.
2. Then add finely chopped onions and saute for 3-4 minutes or until onions turn light brown.
3. Add ginger garlic paste, green chilies and saute till the raw smell of the ginger garlic goes away.
4. Then add 1 cup of pureed tomatoes (or finely chopped tomatoes). Cook for 2-3 minutes, or till the mixture thickens.
5. 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.
6. Next, add the soaked black chickpeas, and 2 cups of water for cooking. Mix well.
7. 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.
8. Switch off the flame and let the pressure from the cooker release naturally.
9. 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.
10. Add kasuri methi, amchur powder (or lemon juice), garam masala, and mix well. Stir for another 1 minute.
11. Garnish with coriander leaves and serve hot.