Authentic Kala Chana Recipe – Black Chickpea Curry with Shahjeera

Last Updated on 2 months by Neha Deshmukh

Authentic Kala Chana Recipe – Black Chickpea Curry with Shahjeera

Hey everyone! Today, I’m sharing a recipe that’s been a family favorite for generations – a deeply flavorful and comforting Kala Chana, or black chickpea curry. This isn’t just any chickpea curry; the addition of shahjeera (caraway seeds) takes it to a whole new level. I remember my grandmother making this for me when I was little, and the aroma alone would fill the entire house. It’s a dish that truly feels like home.

Why You’ll Love This Recipe

This Kala Chana recipe is special because it’s packed with flavor, surprisingly easy to make, and incredibly nutritious. It’s a hearty, satisfying meal that’s perfect for a weeknight dinner or a festive occasion. Plus, the combination of spices creates a warmth that’s just perfect, especially during cooler months. You’ll love how the earthy chickpeas pair with the fragrant spices – it’s a truly magical combination!

Ingredients

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

• ½ cup Black chickpeas (kala chana)
• 2 Onions
• 1 tsp Ginger garlic paste
• 2 Green chillies
• 1 pinch Hing (kayam)
• 1 pinch Turmeric
• 2 Cardamom
• 2 tsp Caraway seeds (shahjeera)
• 2 tsp Coriander powder (mallipodi)
• 1 tbsp Oil
• Salt to taste

Ingredient Notes

Let’s talk about some of the key ingredients and how to get the best flavor from them:

Black Chickpeas (Kala Chana) – Health Benefits & Selection

Black chickpeas are a powerhouse of protein and fiber! They’re fantastic for digestion and keep you feeling full for longer. When buying, look for chickpeas that are plump and have a uniform color. Don’t be afraid to buy dried – they taste so much better than canned, and this recipe really shines with dried chickpeas.

Shahjeera (Caraway Seeds) – Regional Variations & Flavor Profile

Shahjeera is the star of this dish! It has a slightly bitter, earthy flavor that’s different from regular cumin. It’s commonly used in North Indian cuisine, especially in dishes like Kala Chana and some types of raita. If you can’t find shahjeera, you can substitute with regular caraway seeds, but the flavor won’t be quite the same.

Hing (Asafoetida) – Usage & Substitutes

A tiny pinch of hing adds a wonderful savory depth to the curry. It can be a bit pungent on its own, but it mellows out beautifully when cooked. If you don’t have hing, you can skip it, or try a very small amount of garlic powder as a substitute.

Cardamom – Types & Aroma

I prefer using green cardamom for this recipe. It adds a lovely floral aroma that complements the other spices. You can use the pods or ground cardamom – just adjust the quantity accordingly.

Oil – Recommended Types for Authentic Flavor

Traditionally, this curry is made with mustard oil, which gives it a distinct flavor. However, if you don’t like the taste of mustard oil, you can use vegetable oil or sunflower oil instead.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, soak the black chickpeas in twice their volume of water overnight (at least 12 hours). This is crucial for getting them nice and tender.
2. Once soaked, drain the chickpeas and add them to a pressure cooker with 4 cups of water. Cook for 4 whistles. Let the pressure release naturally – don’t force it!
3. While the chickpeas are cooking, heat the oil in a pan over medium heat. Add the caraway seeds and crushed cardamom. Sauté for about 15 seconds, until fragrant.
4. Stir in the coriander powder and ginger-garlic paste. Cook for another minute, until everything is nicely combined and aromatic.
5. Now, add the chopped onions and slit green chillies. Cook on low heat for about 15 minutes, stirring occasionally and adding a splash of water if needed to prevent burning. You want the onions to caramelize beautifully – that’s where a lot of the flavor comes from!
6. Drain the cooked chickpeas and add them to the onion mixture. Cook for 3-4 minutes, adding some of the reserved chickpea water to adjust the consistency of the curry.
7. Finally, season with salt and cook for another 5-7 minutes, until the oil starts to separate from the edges. That’s your sign that it’s ready! Serve hot with phulkas or rice.

Expert Tips

• Don’t skip the soaking step! It really makes a difference in the texture of the chickpeas.
• Cooking the onions low and slow is key to developing a rich, flavorful base.
• Adjust the amount of green chillies to your spice preference.
• If the curry is too thick, add more chickpea water. If it’s too thin, cook it for a few more minutes uncovered.

Variations

Spice Level Adjustment

If you like things spicy, add an extra green chilli or a pinch of red chilli powder. For a milder flavor, remove the seeds from the green chillies.

Vegan Adaptation

This recipe is naturally vegan! Just make sure you’re using a vegan-friendly oil.

Gluten-Free Adaptation

This recipe is also naturally gluten-free.

Festival Adaptations (e.g., Navratri)

During Navratri, some families avoid onions and garlic. You can easily adapt this recipe by omitting them and adding a little extra ginger and green chilli for flavor.

Serving Suggestions

Kala Chana is delicious served with:

• Phulkas (whole wheat flatbreads)
• Rice (jeera rice is a great option!)
• A side of yogurt (raita)
• A simple salad

Storage Instructions

Leftover Kala Chana 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 meld together! You can also freeze it for up to 2 months.

FAQs

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

Soaking them overnight in plenty of water is best. You can also add a pinch of baking soda to the soaking water – this helps to soften the chickpeas even further.

Can I use a pot instead of a pressure cooker to cook the chickpeas?

Yes, you can! It will take much longer – about 1.5 to 2 hours – and you’ll need to add more water as needed.

What can I substitute for Hing (Asafoetida) if I don’t have it?

A tiny amount of garlic powder can work in a pinch, but it won’t have the same unique flavor.

How can I adjust the consistency of the curry?

Add more chickpea water to thin it out, or cook it uncovered for a few more minutes to thicken it.

Can this Kala Chana be made ahead of time?

Absolutely! It’s a great make-ahead dish. The flavors actually develop even more overnight.

What is the significance of Shahjeera in this recipe?

Shahjeera adds a unique earthy and slightly bitter flavor that’s characteristic of this dish. It’s a key ingredient that sets this Kala Chana apart from other chickpea curries.

Enjoy making this recipe, and let me know how it turns out for you! I hope it brings a little bit of my family’s warmth and flavor to your table.