Authentic Kala Chana Recipe – Black Chickpea Curry with Spices

Last Updated on 2 months by Neha Deshmukh

Authentic Kala Chana Recipe – Black Chickpea Curry with Spices

Introduction

There’s just something so comforting about a warm, flavorful curry, isn’t there? And this Kala Chana recipe – a rich, spicy black chickpea curry – holds a special place in my heart. I first made this for a family gathering, and it was an instant hit! It’s a dish that reminds me of my grandmother’s cooking, full of warmth and incredible flavor. It’s a little bit of effort, but trust me, the results are so worth it. Let’s get cooking!

Why You’ll Love This Recipe

This Kala Chana recipe isn’t just delicious; it’s packed with goodness. Black chickpeas are incredibly nutritious, and the blend of spices is fantastic for your health. Plus, it’s a wonderfully satisfying meal that’s perfect with rice, roti, or even a side of naan. It’s a hearty, flavorful dish that’s sure to become a new favorite.

Ingredients

Here’s what you’ll need to create this amazing Kala Chana:

• 1 cup Kala Chana (black chickpeas) – about 175g
• 1 black cardamom pod
• 2 bay leaves
• 1 inch cinnamon stick
• 6 black peppercorns
• 3 tbsp ghee (clarified butter) – about 45ml
• 2 large onions, finely chopped
• 5 garlic cloves, minced
• 2 inch ginger, grated
• 0.5 tsp turmeric powder
• 1 tsp paprika powder
• 1 tbsp coriander powder
• 1 tbsp chana masala
• 8 oz tomato sauce – about 240ml
• 0.5 tsp kasoori methi (dried fenugreek leaves)
• 1 tbsp ghee or butter – about 15ml
• Cilantro, for garnish

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference:

• Kala Chana: The Star of the Show – Black chickpeas have a slightly nutty flavor and a firmer texture than regular chickpeas. They’re also higher in fiber!
• Black Cardamom: A Smoky Depth – Don’t skip this! Black cardamom adds a wonderful smoky flavor that really elevates the curry. If you can’t find it, you can use green cardamom, but it won’t be quite the same.
• Ghee: The Traditional Fat – Ghee adds a beautiful richness and flavor. You can substitute with oil, but ghee really is the traditional choice and adds a unique taste.
• Regional Variations in Spice Blends – Every family has their own little twist! Feel free to adjust the spice levels to your liking. Some people add a pinch of garam masala at the end for extra warmth.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Soak the Chana: Start by soaking the kala chana in water for at least 6-8 hours, or even overnight. This helps them cook evenly and become beautifully tender.
2. Pressure Cook the Chana: Drain the soaked chana and add them to your Instant Pot. Add 3 cups of water, the black cardamom pod, bay leaves, cinnamon stick, and peppercorns. Cook on high pressure for 30 minutes, then let the pressure release naturally for about 20 minutes.
3. Sauté the Aromatics: While the chana is cooking, heat 3 tablespoons of ghee in a pan over medium heat. Add a pinch of hing (asafoetida) and a teaspoon of cumin seeds. Sauté until fragrant – this usually takes about 30 seconds.
4. Make the Base: Blend the garlic, onions, and ginger into a smooth paste. Add this paste to the pan and cook until golden brown, about 7-10 minutes. Stir frequently to prevent burning!
5. Bloom the Spices: Add a slit green chili (or chili powder, to taste), turmeric powder, paprika powder, coriander powder, and chana masala to the pan. Cook for 2 minutes, stirring constantly, until fragrant. This “blooming” process really brings out the flavors of the spices.
6. Cook the Tomato Sauce: Stir in the tomato sauce and cook until the oil starts to separate from the mixture, about 7-10 minutes. This is a sign that the sauce is well-cooked and flavorful.
7. Simmer the Curry: Mash about 2 tablespoons of the cooked chana and mix it into the sauce. This helps to thicken the curry. Add the remaining chana and 2 cups of water. Bring to a simmer and cook for 20 minutes, allowing the flavors to meld together.
8. Finish and Garnish: Finish with kasoori methi and 1 tablespoon of ghee. Garnish with fresh cilantro before serving.

Expert Tips

• Don’t skip the soaking step! It really does make a difference in the texture of the chana.
• If you’re short on time, you can use canned black chickpeas, but the flavor won’t be quite as deep.
• Taste and adjust the seasoning as you go. Everyone’s palate is different!

Variations

• Vegan Adaptation: Simply substitute the ghee with a plant-based oil like coconut oil or sunflower oil.
• Gluten-Free Adaptation: This recipe is naturally gluten-free! Just double-check the ingredients of your chana masala to ensure it doesn’t contain any gluten.
• Spice Level Adjustment: If you like it spicier, add more green chilies or a pinch of cayenne pepper. For a milder curry, reduce the amount of chili or omit it altogether.
• Festival Adaptations (Navratri, Diwali): This curry is a wonderful addition to a festive spread! During Navratri, you can skip the onion and garlic for a satvik version.

Serving Suggestions

Kala Chana is incredibly versatile! Serve it with:

• Steamed rice
• Roti or naan
• A side of raita (yogurt dip)
• A simple salad

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. It actually tastes even better the next day as the flavors have had time to develop! You can also freeze it for up to 2 months.

FAQs

What is Kala Chana and how is it different from regular chickpeas?

Kala Chana, or black chickpeas, have a darker color and a slightly nuttier flavor compared to the beige-colored regular chickpeas (chana). They also have a firmer texture and are richer in fiber.

Can I use a pressure cooker instead of an Instant Pot?

Yes, absolutely! Use the same ingredients and cooking time (30 minutes), but you may need to adjust the water slightly depending on your pressure cooker.

How can I adjust the tanginess of the curry?

If you prefer a tangier curry, add a squeeze of lemon juice or a tablespoon of amchur powder (dried mango powder) at the end of cooking.

What is the best way to soak and cook Kala Chana for optimal texture?

Soaking overnight is ideal. When cooking, avoid overcooking, as they can become mushy. The Instant Pot method helps maintain a perfect texture.

Can I make this curry ahead of time? How does it hold up?

Yes, you can! In fact, the flavors develop even more beautifully overnight. It holds up well in the refrigerator for 3-4 days and can be easily reheated.