Authentic Kala Channa Recipe – Indian Black Chickpea Curry

Last Updated on 2 months by Neha Deshmukh

Authentic Kala Channa Recipe – Indian Black Chickpea Curry

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – a comforting, flavorful Kala Channa curry. This dish was a staple in my grandmother’s kitchen, and the aroma always filled the house with warmth. It’s a little bit of a labor of love, but trust me, the end result is so worth it. Let’s get cooking!

Why You’ll Love This Recipe

This Kala Channa recipe isn’t just delicious; it’s incredibly satisfying. The black chickpeas have a slightly nutty flavor and a wonderfully hearty texture. It’s a complete meal in itself, packed with protein and fiber, and it’s perfect for a cozy weeknight dinner or a weekend gathering. Plus, it’s naturally vegan and gluten-free, making it a great option for everyone!

Ingredients

Here’s what you’ll need to make this amazing Kala Channa:

• 2 cups Kala Channa (approximately 300g)
• 5 cups Water (1.2 liters)
• 1 tbsp Oil
• 1/8 tsp Asafoetida/Hing
• 1/4 tsp Turmeric/Haldi
• 1 tsp Minced Ginger
• 1 tsp Minced Garlic
• 14 oz (approximately 400g) Pureed Tomato Can
• 2 tsp Salt (or to taste)
• 1 tsp Garam Masala
• 1/2 tsp Red Chili Powder
• 10 sprigs Cilantro/Coriander Leaves, chopped

Ingredient Notes

Let’s talk about a few key ingredients to make sure your Kala Channa turns out perfectly:

• Kala Channa: These black chickpeas are nutritional powerhouses! They’re packed with protein, fiber, and iron. They’re especially popular in North Indian cuisine, and have a slightly earthier flavor than regular chickpeas.
• Asafoetida (Hing): Don’t skip this one! It adds a unique savory depth to the curry. It might smell a little funky on its own, but it transforms when cooked. If you’re not familiar, it’s a resin with a pungent aroma, commonly used in Indian cooking to aid digestion and add a delicious umami flavor.
• Red Chili Powder: There are so many types! Kashmiri chili powder will give you a beautiful color with mild heat. For a spicier kick, use regular chili powder or a blend. Adjust the amount to your preference – I usually go for 1/2 tsp for a gentle warmth.

Step-By-Step Instructions

Alright, let’s get down to business!

1. First things first, wash and soak the Kala Channa in plenty of water overnight – at least 8 hours. This is crucial for softening them up.
2. The next day, drain the soaked channa and add them to a pressure cooker with 5 cups of water and 1 tsp of salt. Pressure cook on high heat for 3 whistles, then reduce the heat to low and simmer for about 45 minutes.
3. Let the pressure release naturally. This is important! Don’t force it. Once the pressure is released, check if the channa are tender by squishing one between your fingers. They should be soft but still hold their shape.
4. While the channa are cooking, let’s start the masala. Heat the oil in a pan over medium heat. Add the asafoetida, turmeric, minced ginger, and minced garlic. Sauté for a minute until fragrant.
5. Now, pour in the tomato puree and cook until the oil starts to separate from the mixture. This usually takes about 5-7 minutes.
6. Add the remaining salt, garam masala, and red chili powder. Cook for another minute, stirring constantly, until everything is well combined.
7. Here’s a little trick my grandmother taught me: mash about a cup of the cooked channa in the pressure cooker. This helps to thicken the curry and gives it a lovely texture. Transfer the cooked channa (mashed and whole) to the seasoning pan.
8. Stir everything together well and simmer for about 10-15 minutes, or until you reach your desired consistency. If the curry is too thick, add a little water.
9. Finally, stir in the chopped cilantro. Give it one last simmer, and it’s ready to serve!

Expert Tips

• Don’t skip the soaking step! It really makes a difference in the cooking time and texture of the channa.
• Adjust the amount of chili powder to your liking.
• For a richer flavor, you can add a tablespoon of ghee (clarified butter) along with the oil.

Variations

• Vegan Adaptation: This recipe is naturally vegan!
• Gluten-Free Adaptation: It’s also naturally gluten-free.
• Spice Level Adjustment: For a milder curry, reduce the red chili powder to 1/4 tsp. For a spicier kick, add a pinch of cayenne pepper.
• Regional Variations: My friend’s family in Punjab adds a pinch of amchur (dried mango powder) for a tangy flavor. In some North Indian homes, they like to add a bay leaf to the pressure cooker for extra aroma.

Serving Suggestions

Kala Channa is incredibly versatile. I love serving it hot with fluffy basmati rice, warm chapatis, or rotis. It also pairs beautifully with a side of raita (yogurt dip) to cool things down.

Storage Instructions

Leftover Kala Channa can be stored in an airtight container in the refrigerator for up to 3 days. It also freezes really well! Just portion it out into freezer-safe containers and it will keep for up to 2 months.

FAQs

1. What is Kala Channa and how is it different from regular chickpeas?

Kala Channa, or black chickpeas, have a darker color and a slightly nuttier, earthier flavor compared to the beige-colored regular chickpeas (Kabuli Chana). They also tend to be a bit smaller and have a thicker skin.

2. Can I use a pot instead of a pressure cooker to make Kala Channa? What adjustments should I make?

Yes, you can! However, it will take significantly longer. Simmer the soaked channa in a pot with 6-7 cups of water for about 1.5-2 hours, or until they are tender. You might need to add more water during cooking to prevent them from drying out.

3. How do I know when the Kala Channa is perfectly cooked?

The channa should be soft enough to easily squish between your fingers, but still hold their shape. They shouldn’t be mushy.

4. What is Asafoetida (Hing) and can I substitute it with anything?

Asafoetida is a resin with a pungent aroma that adds a unique savory flavor to Indian dishes. If you can’t find it, you can try substituting it with a pinch of garlic powder or onion powder, but it won’t be quite the same.

5. Can I freeze leftover Kala Channa? How should I store it for optimal flavor?

Absolutely! Let the Kala Channa cool completely before transferring it to freezer-safe containers. Leave a little space at the top of the container for expansion. It will keep well in the freezer for up to 2 months.