Authentic Kala Chana Recipe – Brown Chickpea Curry with Spices

Last Updated on 6 months ago by Neha Deshmukh

Authentic Kala Chana Recipe – Brown Chickpea Curry with Spices

Hey everyone! If you’re anything like me, you’re always on the lookout for comforting, flavorful, and relatively easy Indian dishes. This Kala Chana recipe – a brown chickpea curry – is exactly that. I first made this when I was craving something hearty and warming, and it’s been a family favorite ever since. It’s packed with spices, incredibly satisfying, and honestly, pretty good for you too! Let’s get cooking, shall we?

Why You’ll Love This Recipe

This Kala Chana recipe isn’t just delicious; it’s a winner for so many reasons. It’s a fantastic source of plant-based protein and fiber, keeping you full and energized. The blend of spices is wonderfully aromatic and flavorful – it’s the kind of dish that fills your kitchen with a cozy scent. Plus, it’s surprisingly simple to make, especially with the help of an Instant Pot!

Ingredients

Here’s what you’ll need to create this flavorful curry:

• 2 cups dried brown chickpeas (kala chana)
• 2 tablespoons oil of choice
• 1 teaspoon cumin seeds
• 1 teaspoon black mustard seeds
• 1 black cardamom
• 1 teaspoon salt
• 1 teaspoon coriander powder
• 1 teaspoon dried mango powder (amchur)
• 1 teaspoon garam masala
• 1 teaspoon turmeric
• 1 teaspoon black pepper
• 1 teaspoon kala namak (black salt)
• 1 teaspoon paprika
• 1 teaspoon roasted cumin powder
• ½ – 1 teaspoon cayenne pepper (adjust to taste)
• 1 cup water
• Fresh cilantro, for garnish

Ingredient Notes

Let’s talk about a few key ingredients to make sure you get the best flavor:

• Kala Chana – Brown Chickpeas: These have a nuttier, earthier flavor than white chickpeas and hold their shape beautifully in the curry. Don’t skip these if you can help it – they really make the dish!
• Kala Namak – Black Salt: This is a game changer. It has a unique sulfurous aroma that adds a wonderful depth of flavor, almost like a subtle egg-like taste. It’s what gives this curry a really authentic Indian flavor.
• Amchur – Dried Mango Powder: This adds a lovely tangy flavor that balances the spices perfectly. It’s a key ingredient in North Indian cuisine.
• Black Cardamom: Don’t confuse this with green cardamom! Black cardamom has a smoky, robust flavor that adds a wonderful complexity.
• Oil Choice: I usually use mustard oil for an authentic flavor, but vegetable oil, canola oil, or even coconut oil work just fine.

Step-By-Step Instructions

Alright, let’s get down to business!

1. First things first, soak your brown chickpeas in cold water overnight. This is crucial for getting them tender. Drain and rinse them thoroughly before you start cooking.
2. Set your Instant Pot to sauté mode. Add the oil and let it heat up for about a minute.
3. Now, add the cumin and mustard seeds. Stand back a little! They’ll start to crackle and pop, and the cumin will turn a lovely golden brown. This usually takes about 30 seconds.
4. Add the drained chickpeas and all the spices – salt, coriander powder, amchur, garam masala, turmeric, black pepper, kala namak, paprika, roasted cumin powder, and cayenne. Give everything a good mix to coat the chickpeas evenly.
5. Pour in the water and stir to combine.
6. Secure the lid on your Instant Pot, making sure the valve is set to sealing. Pressure cook on high for 30 minutes.
7. Once the cooking time is up, let the pressure release naturally for 10-15 minutes. This helps the flavors meld together beautifully.
8. Switch the Instant Pot back to sauté mode. This will help evaporate any excess liquid and dry out the curry to the perfect consistency. Stir occasionally until it looks nice and dry.
9. Finally, garnish with fresh cilantro and serve!

Expert Tips

• Don’t skip the overnight soak! It really does make a difference in the texture of the chickpeas.
• Taste as you go! Adjust the spices to your liking.
• If you find the curry is too thick, add a splash of water. If it’s too thin, continue to sauté for a few more minutes.

Variations

This recipe is super versatile! Here are a few ideas to customize it:

• Vegan Adaptation: This recipe is already naturally vegan!
• Spice Level Adjustment: If you’re sensitive to heat, reduce or omit the cayenne pepper. If you like it spicy, add a little more!
• Regional Variations: My friend’s mom makes a Punjabi version with a touch of ginger-garlic paste added during the sautéing stage. It’s delicious! North Indian versions often include a tomato puree for a richer sauce.
• Festival Adaptations: This is a great dish to make during Navratri or other fasting periods, as chickpeas are often allowed.

Serving Suggestions

Kala Chana is fantastic on its own, but it’s even better with:

• Warm roti or naan bread – perfect for scooping up all that delicious curry!
• A side of rice – basmati rice is a classic choice.
• A dollop of yogurt – adds a cooling contrast to the spices.
• A simple onion and tomato salad.

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. You can also freeze it for up to 2 months.

FAQs

Let’s answer some common questions:

• Is Kala Chana healthier than white chickpeas? Yes, generally! Brown chickpeas have a lower glycemic index and a slightly higher fiber content.
• Can I use a pressure cooker instead of an Instant Pot? Absolutely! Use the same cooking time (30 minutes) and follow your pressure cooker’s instructions for natural pressure release.
• What is the purpose of Amchur in this recipe? Amchur adds a lovely tangy flavor that balances the richness of the spices and chickpeas.
• How can I adjust the spice level? Reduce or omit the cayenne pepper for a milder curry. Add more cayenne or a pinch of chili powder for extra heat.
• Can I soak the chickpeas for a shorter time? While overnight is best, you can soak them for at least 4-6 hours. If you’re really short on time, you can use the quick-soak method (boil for 2 minutes, then let sit for 1 hour).
• What is Kala Namak and can I substitute it? Kala Namak is black salt, known for its unique sulfurous flavor. If you can’t find it, you can use regular salt, but it won’t have the same depth of flavor.

Enjoy this delicious and authentic Kala Chana recipe! I hope it becomes a favorite in your home too. Let me know in the comments how it turns out for you!