Authentic Kala Chana Recipe – Black Chickpea Curry with Ajwain

Last Updated on 1 month by Neha Deshmukh

Authentic Kala Chana Recipe – Black Chickpea Curry with Ajwain

Hey everyone! Today, I’m sharing a recipe that’s been a family favorite for generations – a deeply flavorful and comforting Kala Chana (Black Chickpea) curry. This isn’t just any chickpea curry; the addition of ajwain gives it a unique, almost magical flavor that’s both warming and incredibly satisfying. I first made this for my parents, and my mom hasn’t stopped asking for it since! It’s a little bit of home in every bite.

Why You’ll Love This Recipe

This Kala Chana recipe is special for so many reasons. It’s packed with protein, incredibly flavorful, and surprisingly easy to make. The ajwain not only adds a fantastic taste but also aids digestion – a win-win! Plus, it’s a wonderfully versatile dish that pairs beautifully with so many things. Seriously, you need this in your recipe rotation.

Ingredients

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

• 200g Kala Chana (Black Chickpeas)
• 2 Tbsp Oil
• ¼ tsp Ajwain/Carrom Seeds
• 1 tsp Cumin Powder
• 2 tsp Coriander Powder
• ½ tsp Mango Powder (Amchur)
• ½ tsp Ginger Powder (Saunth)
• 1 tsp Kasuri Methi (Dried Fenugreek Leaves)
• ½ tsp Red Chili Powder
• ½ tsp Cumin Seeds
• 1 Green Chili, finely chopped
• 1 tsp Ginger, grated
• Salt to taste

Ingredient Notes

Let’s talk about some of the stars of the show!

• Kala Chana – Black Chickpeas: These aren’t your everyday chickpeas! Kala chana have a slightly nutty flavor and a firmer texture than their beige cousins. They’re also incredibly nutritious, boasting a high protein and fiber content.
• Ajwain/Carom Seeds: These tiny seeds are a powerhouse of flavor. They have a thyme-like aroma and a slightly bitter, pungent taste that adds a wonderful warmth to the curry. Traditionally used in Indian cooking to aid digestion, they’re a must-have for this recipe.
• Kasuri Methi (Dried Fenugreek Leaves): Don’t skip this! Kasuri methi adds a unique, slightly sweet and earthy flavor that really elevates the curry. Crush it between your palms before adding to release its aroma.
• Amchur/Mango Powder: This adds a lovely tanginess that balances the spices beautifully. If you don’t have amchur, a squeeze of lemon juice can work in a pinch, but the flavor won’t be quite the same.
• Saunth/Ginger Powder: While fresh ginger is great, saunth adds a distinct warmth and depth of flavor that’s traditional in North Indian cooking.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First things first, soak your Kala Chana overnight or for at least 4-5 hours. This is crucial for getting them nice and tender. Once soaked, drain and rinse them thoroughly.
2. Now, let’s make the spice paste. In a small bowl, combine the ajwain, cumin powder, coriander powder, mango powder, ginger powder, kasuri methi, and red chili powder. Add 3-4 tablespoons of water and mix well to form a paste.
3. Heat the oil in a pan over medium heat. Once hot, add the cumin seeds and let them crackle – that’s where the magic begins!
4. Add the grated ginger and chopped green chili and sauté for about 30 seconds until fragrant.
5. Add the spice paste to the pan and roast on low heat for 2-3 minutes, stirring constantly, until it smells wonderfully fragrant. Be careful not to burn it!
6. Add the soaked chickpeas to the pan and mix well, ensuring they’re coated in the spice paste. Cook covered on low heat for 5-6 minutes, allowing the flavors to meld together. Add a little water if it starts to stick.
7. Finally, garnish with fresh coriander leaves and serve warm.

Expert Tips

• Don’t skimp on the soaking time! Properly soaked chickpeas cook much faster and have a better texture.
• Roasting the spice paste is key to developing a deep, complex flavor.
• Taste and adjust the seasoning as you go. Everyone’s spice preference is different!

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: This recipe is naturally vegan! Just ensure your oil is plant-based.
• Spice Level Adjustment: If you prefer a milder curry, reduce the amount of red chili powder. For a spicier kick, add a pinch of cayenne pepper. My friend, Priya, loves to add a whole chopped chili for extra heat!
• Regional Variations: In Punjab, they often add a touch of garam masala towards the end of cooking. North Indian styles sometimes include a small piece of jaggery for a hint of sweetness.
• Festival Adaptations: This Kala Chana is fantastic for Navratri or other fasting periods, as chickpeas are often allowed.

Serving Suggestions

This Kala Chana is incredibly versatile. It’s amazing with:

• Poori (fried bread) – a classic pairing!
• Steamed Rice – perfect for soaking up all that delicious gravy.
• Roti (Indian flatbread) – a healthier and equally satisfying option.
• A side of cooling raita (yogurt dip).

Storage Instructions

Leftovers? Lucky you! Store the Kala Chana in an airtight container in the refrigerator for up to 3 days. It actually tastes even better the next day as the flavors have more time to develop. You can also freeze it for up to a month.

FAQs

Let’s answer some common questions:

1. What is the best way to soak Kala Chana for optimal texture?

Soaking overnight is ideal, but 4-5 hours in hot water works too. Adding a pinch of baking soda to the soaking water can help soften them even further.

2. Can I use black chickpea flour (besan) as a substitute for whole Kala Chana?

While you can use besan, it won’t have the same texture or nutritional benefits. It will create more of a thick gravy than a chickpea curry.

3. How can I adjust the tanginess of the curry?

Add more or less amchur powder to suit your taste. A squeeze of lemon juice is a quick fix, but amchur provides a more authentic flavor.

4. What is the significance of Ajwain in this recipe and can I omit it?

Ajwain is a key flavor component and aids digestion. While you can omit it, the curry won’t have the same unique taste.

5. Can this curry be made in an Instant Pot or pressure cooker?

Absolutely! Pressure cook the soaked chickpeas with the spice paste and about 1 cup of water for 15-20 minutes, followed by a natural pressure release.

6. What is the best accompaniment to Kala Chana – Poori, Rice, or Roti?

Honestly, all three are fantastic! It really depends on your mood. I personally love it with a fluffy poori, but my husband prefers it with rice.

Enjoy this recipe, and let me know what you think in the comments below! Happy cooking!