Authentic Kala Chana & Tindora Recipe – Black Chickpea Curry

Last Updated on 2 months by Neha Deshmukh

Authentic Kala Chana & Tindora Recipe – Black Chickpea Curry

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – a flavorful and comforting Kala Chana & Tindora curry. It’s a dish my grandmother used to make, and the aroma always filled the house with warmth. It’s a little different from your typical chana masala, thanks to the addition of tindora, a unique vegetable that adds a lovely texture. Trust me, you’ll love it!

Why You’ll Love This Recipe

This Kala Chana & Tindora curry is more than just a meal; it’s an experience. It’s packed with flavor, incredibly satisfying, and surprisingly easy to make once you get the hang of it. It’s a fantastic way to explore regional Indian cuisine and introduce your palate to something new. Plus, it’s a wonderfully healthy and nutritious dish!

Ingredients

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

• 1 cup Dry Kala Chana (Black Chickpeas), soaked 4 to 6 hours or overnight and drained (approx. 200g)
• 3 cups Water (720ml)
• 1 tsp Salt (5g)
• 1/2 tsp Fenugreek Seeds (Methi) (approx. 2g)
• 3 Tbsp Coriander Seeds (Dhaniya) (approx. 30g)
• 3/4 cup Dry Shredded Coconut (approx. 75g)
• 1/2 tsp Turmeric Powder (approx. 2.5g)
• 1 tsp Red Chili Powder (approx. 5g)
• 2 tsp + 1 Tbsp Oil (approx. 30ml total)
• 1/2 cup Onion, finely sliced (approx. 75g)
• 2-3 Dry Red Chilies
• 1/8 tsp Asafoetida (Hing) (a tiny pinch!)
• 1 sprig Curry Leaves
• 1 lb Tindora, cut into thirds (approx. 450g)
• 1 medium Tomato, chopped (approx. 150g)

Ingredient Notes

Let’s talk about some of these ingredients – they really make this recipe special!

Kala Chana (Black Chickpeas) – Health Benefits & Soaking

Kala chana is a powerhouse of protein and fiber. Soaking is essential – it reduces cooking time and makes them easier to digest. I usually soak mine overnight for the best results.

Tindora – A Unique Vegetable & Regional Variations

Tindora, also known as Indian Round Gourd, isn’t as common as other Indian vegetables, but it’s gaining popularity. It has a mild, slightly bitter taste that balances beautifully with the spices. You can find it at Indian grocery stores, or sometimes at Asian markets. It’s particularly popular in Gujarati and Rajasthani cuisine.

Fenugreek Seeds (Methi) – Flavor Profile & Uses

Fenugreek seeds have a slightly bitter, maple-like aroma. Don’t skip them! They add a depth of flavor that’s hard to replicate. A little goes a long way, though.

Dry Shredded Coconut – Toasting for Enhanced Flavor

Toasting the coconut really brings out its sweetness and adds a lovely nutty aroma. Keep a close eye on it – it burns easily!

Asafoetida (Hing) – The Secret Ingredient & Its Benefits

Asafoetida, or hing, has a pungent smell in its raw form, but it transforms into a savory, umami-rich flavor when cooked. It’s fantastic for digestion and adds a unique depth to the curry.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Soak the Chana: Start by soaking 1 cup of dry kala chana in plenty of water for at least 4-6 hours, or ideally overnight. Drain well before cooking.
2. Pressure Cook the Chana: Add the soaked chana to a pressure cooker with 3 cups of water and 1 tsp of salt. Pressure cook for 1 whistle on medium heat, then reduce the heat to low and simmer for another 45 minutes. Let the pressure release naturally.
3. Toast the Spices: While the chana is cooking, dry roast the fenugreek seeds, coriander seeds, and dry shredded coconut separately until fragrant and lightly golden. Be careful not to burn them!
4. Make the Masala Paste: Once cooled, combine the roasted coconut with the turmeric and chili powder. Grind the roasted spices and sliced onions into a smooth paste using a little water if needed.
5. Temper the Tindora: Heat 1 tbsp of oil in a pan. Lightly brown the dry red chilies, then add the asafoetida and curry leaves. Add the tindora and salt, and cook until it’s about 75% tender – it should still have a little bite.
6. Add the Masala: Add the ground masala paste to the pan with the tindora and stir well to combine. Cook for a couple of minutes until fragrant.
7. Combine & Simmer: Add the cooked chana (along with the water it was cooked in) to the pan. Simmer for 4-5 minutes, allowing the flavors to meld together.
8. Finish & Serve: Stir in the chopped tomatoes and cook for another minute. Then, remove from heat and serve hot with rice or roti.

Expert Tips

• Don’t skip the soaking step for the chana! It makes a huge difference.
• Adjust the amount of chili powder to your liking.
• If you don’t have a pressure cooker, you can cook the chana in a pot on the stovetop, but it will take much longer (around 2-3 hours).

Variations

• Vegan Adaptation: This recipe is naturally vegan!
• Gluten-Free Confirmation: This recipe is naturally gluten-free.
• Spice Level Adjustment (Mild to Spicy): Reduce or omit the red chili powder for a milder curry. Add more for extra heat! I sometimes add a pinch of cayenne pepper for an extra kick.
• Festival Adaptation (Navratri/Fasting Friendly?): This recipe can be adapted for fasting, but you’ll need to omit the onion and garlic, and ensure the asafoetida is gluten-free.

Serving Suggestions

This Kala Chana & Tindora curry is fantastic with:

• Steamed rice
• Roti or chapati
• 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. Reheat gently on the stovetop or in the microwave. It actually tastes even better the next day as the flavors have had time to develop!

FAQs

What is Kala Chana and where can I find it?

Kala chana, or black chickpeas, are a type of chickpea that’s darker in color and has a slightly nuttier flavor than regular chickpeas. You can find them at Indian grocery stores or online.

Can I use canned chickpeas instead of dried? What adjustments should I make?

Yes, you can use canned chickpeas, but the flavor won’t be quite as rich. Use about 2 cans (15oz/425g each), drained and rinsed. Reduce the cooking time significantly – you just need to simmer them in the masala for about 10-15 minutes to absorb the flavors.

What does Tindora taste like and what are its health benefits?

Tindora has a mild, slightly bitter taste. It’s a good source of fiber, vitamins, and minerals. It’s also believed to have cooling properties.

How can I adjust the spice level of this curry?

Easily! Reduce or omit the red chili powder for a milder curry. You can also add a pinch of sugar to balance the heat.

Can this curry be made ahead of time? How do I store leftover Kala Chana & Tindora?

Yes, absolutely! You can make this curry a day or two ahead of time. Store it in an airtight container in the refrigerator. Reheat gently on the stovetop or in the microwave.

Enjoy this delicious and authentic Kala Chana & Tindora curry! I hope it becomes a favorite in your home, just like it is in mine. Let me know in the comments if you try it and what you think!