Black Chickpea Recipe – Authentic Kala Chana Curry for Festivals

Last Updated on 2 months by Neha Deshmukh

Black Chickpea Recipe – Authentic Kala Chana Curry for Festivals

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – a simple yet incredibly flavorful black chickpea curry, or Kala Chana as we call it. This isn’t just any curry; it’s the kind my dadi (grandmother) used to make during festivals, and the aroma instantly transports me back to those joyful times. It’s a dish that’s both comforting and packed with goodness, perfect for a festive offering or a healthy snack.

Why You’ll Love This Recipe

This Kala Chana curry is more than just delicious. It’s easy to make, even if you’re new to Indian cooking. It’s also wonderfully versatile – you can adjust the spice level to your liking and adapt it for different dietary needs. Plus, black chickpeas are a fantastic source of protein and fiber, making this a guilt-free indulgence!

Ingredients

Here’s what you’ll need to create this magic:

• 1 cup black chickpeas (kala chana/kommu senagalu) – about 200g
• Salt to taste
• 1.5 tsp oil – about 7.5ml
• 0.5 tsp mustard seeds – about 2.5g
• 0.5 tsp cumin seeds – about 2.5g
• 0.5 tsp split gram dal (urad dal) – about 2.5g
• 1-2 green chillis, chopped
• 1 sprig curry leaves
• 1 pinch asafoetida (hing) – about 0.25g
• 2 tbsp grated coconut (optional) – about 15g

Ingredient Notes

Let’s talk about some of these ingredients – they really make a difference!

Black Chickpeas (Kala Chana/Kommu Senagalu) – Regional Variations & Health Benefits

Black chickpeas, known as kala chana in Hindi and kommu senagalu in Telugu, are a staple in Indian cuisine. They have a slightly nutty flavor and a firm texture. They’re incredibly nutritious, boasting a high protein and fiber content, which aids digestion and keeps you feeling full. You can find them at most Indian grocery stores, or even in the international aisle of larger supermarkets.

Urad Dal – The Importance of Split Gram Dal in South Indian Cuisine

Urad dal, or split gram dal, adds a lovely nutty flavor and helps bind the curry together. It’s a key ingredient in many South Indian dishes, and its golden color when sautéed is just beautiful. Don’t skip it!

Asafoetida (Hing) – A Unique Spice & Its Digestive Properties

Asafoetida, or hing, has a pungent aroma in its raw form, but it transforms into a savory, umami-rich flavor when cooked. It’s known for its digestive properties and is often used in Indian cooking to reduce bloating. A little goes a long way!

Curry Leaves – Fresh vs. Dried & Their Aromatic Impact

Fresh curry leaves are always best, if you can get your hands on them. They have an incredible aroma that really elevates the dish. If you can’t find fresh, you can use dried, but the flavor won’t be quite as vibrant.

Oil – Choosing the Right Oil for Authentic Flavor

Traditionally, this curry is made with mustard oil, which adds a distinct pungent flavor. However, you can use any neutral-flavored oil like vegetable or sunflower oil if you prefer. I sometimes use groundnut oil for a slightly nutty taste.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First things first, rinse the black chickpeas thoroughly. Then, soak them overnight in plenty of water. This is crucial for getting them nice and tender.
2. The next day, drain the chickpeas and add them to a pressure cooker with fresh water and a pinch of salt. Pressure cook for 3-4 whistles, or until they are soft and easily mashable. Once cooled, drain the chickpeas and set them aside.
3. Now, heat the oil in a pan over medium heat. Once hot, add the mustard seeds and let them splutter – you’ll know they’re ready when they start to pop!
4. Add the urad dal and sauté until it turns golden brown. Keep an eye on it, as it can burn quickly.
5. Next, add the cumin seeds, asafoetida, chopped green chillis, and curry leaves. Sauté for about 15-20 seconds, until fragrant.
6. Now, it’s time to add the cooked chickpeas. Gently stir to combine everything. Add salt to taste, and adjust as needed.
7. If you’re using it, stir in the grated coconut for a richer flavor.
8. Sauté for another 2-3 minutes on low heat, allowing the flavors to meld together.
9. Serve warm!

Expert Tips

• Don’t skip the soaking step! It really makes a difference in the texture of the chickpeas.
• If you don’t have a pressure cooker, you can cook the chickpeas in a pot on the stovetop. It will take longer, about 1-1.5 hours, but it will still work.
• Taste as you go and adjust the seasoning to your liking.

Variations

• Vegan Adaptation: This recipe is naturally vegan!
• Gluten-Free Confirmation: This recipe is naturally gluten-free.
• Spice Level Adjustment – Mild to Spicy: Reduce or omit the green chillies for a milder flavor. Add a pinch of red chilli powder for extra heat.
• Festival Adaptations – Navratri & Diwali Special: During Navratri, some families add chopped vegetables like potatoes and carrots to the curry. For Diwali, a sprinkle of sev (crispy chickpea noodles) on top adds a festive touch.
• Regional Variations – Andhra Style, Punjabi Style: My friend from Andhra Pradesh adds a tablespoon of tamarind paste for a tangy flavor. In Punjab, they often add a pinch of garam masala for extra warmth.

Serving Suggestions

This Kala Chana curry is delicious on its own, or served with rice, roti, or naan. It also makes a fantastic side dish for a larger Indian meal. I love to serve it with a dollop of yogurt and a sprinkle of chopped cilantro.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

FAQs

What is the best way to soak and cook black chickpeas for optimal texture?

Soaking overnight is key! And don’t overcook them – you want them to be tender but still hold their shape.

Can I use a different type of dal instead of urad dal?

You can try using moong dal (split yellow lentils) as a substitute, but the flavor won’t be quite the same.

What are the health benefits of asafoetida (hing)?

Asafoetida is known for its digestive properties and can help reduce bloating and gas.

Can this recipe be made in an Instant Pot?

Absolutely! Reduce the pressure cooking time to about 20-25 minutes.

How can I adjust the tanginess of this curry?

A squeeze of lemon juice or a pinch of amchur (dried mango powder) can add a lovely tang.

Is it possible to make this curry ahead of time?

Yes, you can make it a day or two in advance. The flavors actually develop even more over time!