Authentic Kala Chana Recipe – Brown Chickpea Curry with Amchur

Last Updated on 2 months by Neha Deshmukh

Authentic Kala Chana Recipe – Brown Chickpea Curry with Amchur

Introduction

There’s just something so comforting about a warm, flavorful curry, isn’t there? This Kala Chana recipe – a brown chickpea curry with a delightful tang from amchur – is one of those dishes that instantly feels like home. I first made this when I was craving something hearty and healthy, and it quickly became a family favorite. It’s packed with protein, bursting with spices, and surprisingly easy to make, even if you’re new to Indian cooking. Let’s get started!

Why You’ll Love This Recipe

This isn’t just another chickpea curry. The use of brown chickpeas (kala chana) gives it a slightly nutty flavor and firmer texture. The amchur, or dried mango powder, adds a unique tartness that balances the spices beautifully. Plus, it’s a wonderfully wholesome meal that’s perfect for a weeknight dinner or a festive gathering.

Ingredients

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

• 1 cup brown chickpeas (kala chana)
• 2 tablespoons oil of choice
• 1 bay leaf
• ½ – 1 teaspoon cumin seeds
• 1 onion (diced)
• 2 teaspoons minced garlic
• 1 teaspoon minced ginger
• 1 teaspoon salt
• ½ – 1 teaspoon dried mango powder (amchur)
• ½ – 1 teaspoon garam masala
• ½ – 1 teaspoon black pepper
• ¼ – ½ teaspoon cayenne (adjust to taste)
• ½ – 1 teaspoon coriander powder
• ½ – 1 teaspoon paprika
• ½ – 1 teaspoon turmeric
• 1 cup canned tomato sauce
• 1 cup water
• Cilantro (garnish)

Ingredient Notes

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

• Brown Chickpeas (Kala Chana) – A Nutritional Powerhouse: These are smaller and darker than regular chickpeas, with a nuttier flavor. They’re a fantastic source of protein and fiber. Don’t skip the overnight soak – it really helps them cook evenly!
• Oil Choice – Selecting the Right Flavor: I usually use mustard oil for an authentic Punjabi flavor, but vegetable oil, canola oil, or even ghee work beautifully. Each will impart a slightly different taste, so feel free to experiment.
• The Significance of Amchur (Dried Mango Powder): This is the secret ingredient! Amchur adds a lovely tangy flavor that’s characteristic of North Indian cuisine. It’s a great alternative to lemon juice, especially if you’re looking for a more traditional taste.
• Spice Blend – Regional Variations & Flavor Profiles: Don’t be intimidated by the spice list! Feel free to adjust the quantities to your liking. This recipe is a great base, and you can always add a pinch of chili powder for extra heat or a dash of cumin for a smokier flavor.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, soak the brown chickpeas in cold water overnight. This is crucial for tender chickpeas. Drain and rinse them well before you start cooking.
2. Now, set your Instant Pot to sauté mode. Heat the oil, then add the bay leaf and cumin seeds. Let them sizzle for a few seconds until the cumin seeds turn fragrant and slightly brown.
3. Add the diced onions and cook for about 10 minutes, stirring occasionally, until they’re beautifully caramelized. Patience is key here – caramelized onions add so much depth of flavor!
4. Stir in the minced garlic and ginger, and sauté for about 30 seconds until fragrant. Then, add all the spices – salt, amchur, garam masala, black pepper, cayenne, coriander, paprika, and turmeric. Sauté for another 30 seconds, stirring constantly, to bloom the spices.
5. Pour in the tomato sauce, add the soaked chickpeas, and the water. Give everything a good stir to combine.
6. Secure the lid on your Instant Pot, making sure the valve is set to sealing. Pressure cook on high for 45 minutes.
7. Once the cooking time is up, let the pressure release naturally for 15-20 minutes. This helps the flavors meld together.
8. If you prefer a thicker curry, use the sauté mode to simmer it for a few minutes, stirring occasionally, until it reaches your desired consistency.
9. Finally, garnish with fresh cilantro and serve hot!

Expert Tips

• Don’t skip the overnight soak for the chickpeas! It makes a huge difference in the texture.
• Blooming the spices in hot oil releases their flavors, creating a more aromatic curry.
• Natural pressure release is best for this recipe, as it prevents the chickpeas from becoming mushy.

Variations

• Vegan Adaptation: This recipe is naturally vegan! Just ensure your oil choice is plant-based.
• Gluten-Free Adaptation: This recipe is also naturally gluten-free.
• Spice Level Adjustment – Mild to Spicy: Reduce or omit the cayenne pepper for a milder curry. For extra heat, add a pinch of chili powder or a finely chopped green chili.
• Festival Adaptations – Navratri & Fasting-Friendly Options: During Navratri, you can skip the onion and garlic for a vrat-friendly version.

Serving Suggestions

This Kala Chana curry is incredibly versatile. It’s delicious served with:

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

Storage Instructions

Leftover Kala Chana can be stored in an airtight container in the refrigerator for up to 3-4 days.

FAQs

• What is Kala Chana and how is it different from regular chickpeas? Kala chana, or brown chickpeas, are smaller, darker, and have a nuttier flavor than the more common beige chickpeas. They also hold their shape better during cooking.
• Can I use canned chickpeas instead of dried? Yes, you can! Reduce the cooking time to about 15-20 minutes on high pressure. Add the canned chickpeas along with the tomato sauce and water.
• What is Amchur and can I substitute it with something else? Amchur is dried mango powder, adding a unique tangy flavor. If you can’t find it, you can substitute with 1-2 tablespoons of lemon juice, but the flavor won’t be quite the same.
• How can I adjust the spice level of this curry? Easily! Reduce or omit the cayenne pepper for a milder curry, or add more for extra heat.
• How long does this Kala Chana curry keep in the refrigerator? Up to 3-4 days in an airtight container.
• Can I freeze leftover Kala Chana? Absolutely! It freezes well for up to 2-3 months. Thaw overnight in the refrigerator before reheating.