Black Chana Curry Recipe – Authentic Instant Pot Kala Chana Recipe

Last Updated on 2 months by Neha Deshmukh

Black Chana Curry Recipe – Authentic Instant Pot Kala Chana Recipe

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – a comforting, flavorful Black Chana Curry (Kala Chana Curry). This isn’t just any curry; it’s a hug in a bowl, packed with protein and incredible taste. I first made this when I was craving something hearty and healthy, and it’s been a family favorite ever since. Plus, this version uses the Instant Pot, making it super easy and quick!

Why You’ll Love This Recipe

This Instant Pot Kala Chana recipe is a winner for so many reasons. It’s incredibly flavorful, naturally vegan (if you skip the jaggery!), and packed with goodness. It’s also surprisingly easy to make, even on a busy weeknight. The Instant Pot does all the hard work, leaving you with a tender, delicious curry in under an hour. Seriously, what’s not to love?

Ingredients

Here’s what you’ll need to make this amazing Black Chana Curry:

• 1 cup dry black chana (approximately 175g)
• 4 cups water (for soaking)
• 2 tablespoons oil (approximately 30ml)
• 0.75 teaspoon mustard seeds (approximately 3g)
• 0.125 teaspoon hing (asafetida) (approximately 0.6g)
• 2 tablespoons besan (gram flour) (approximately 15g)
• 0.25 teaspoon ground turmeric (approximately 1.25g)
• 1 teaspoon Kashmiri red chili powder (approximately 4g)
• 1 teaspoon cumin-coriander powder (approximately 5g)
• 2 teaspoons kosher salt (approximately 12g)
• 1.5 cups water (approximately 360ml)
• 0.5 tablespoon jaggery (optional) (approximately 7g)
• 0.5 lemon (juice)
• 0.25 cup chopped cilantro (approximately 20g)

Ingredient Notes

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

• Kala Chana (Black Chickpeas): These aren’t your everyday chickpeas! Kala chana has a slightly nutty flavor and holds its shape beautifully when cooked. They’re also a fantastic source of protein and fiber. You can usually find them at Indian grocery stores or online.
• Hing (Asafetida): Don’t be scared off by the smell! A tiny pinch of hing adds a wonderful savory depth to the curry and is amazing for digestion. It’s a staple in Indian cooking, especially for lentil dishes.
• Besan (Gram Flour): This adds a lovely richness and helps to thicken the curry. Roasting it lightly brings out its nutty flavor.
• Kashmiri Red Chili Powder: This is my secret weapon for color! It gives the curry a vibrant red hue without a ton of heat. You can adjust the amount to your liking, of course.
• Jaggery: A traditional Indian sweetener made from sugarcane. It adds a subtle caramel-like sweetness that balances the spices beautifully. You can substitute with brown sugar or maple syrup if you can’t find jaggery.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First things first, rinse and soak the kala chana in 4 cups of water overnight, or for at least 8 hours. This is key to getting them nice and tender. Drain them well before using.
2. Now, set your Instant Pot to the ‘Sauté’ mode (More function). Add the oil and let it heat up. Once hot, add the mustard seeds and wait for them to splutter – that’s when you know they’re ready!
3. Add the hing (asafetida) and besan (gram flour). Roast for about a minute, stirring constantly, until fragrant and lightly browned. This step builds a beautiful base flavor.
4. Time for the spices! Mix in the turmeric, Kashmiri red chili powder, cumin-coriander powder, and salt. Stir well to combine.
5. Add the soaked and drained chana and 1.5 cups of water to the Instant Pot. Give everything a good stir.
6. Secure the lid and set the Instant Pot to ‘Pressure Cook’ on High for 35-40 minutes.
7. Once the cooking time is up, let the pressure release naturally. This usually takes about 15-20 minutes.
8. Finally, stir in the jaggery (if using) and lemon juice. Garnish with fresh cilantro and serve hot!

Expert Tips

• Don’t skip the soaking step! It really makes a difference in the texture of the chana.
• Keep a close eye on the besan while roasting – it can burn easily.
• Adjust the amount of chili powder to your spice preference.
• Natural pressure release is best for this recipe, as it helps the chana become even more tender.

Variations

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

• Vegan Adaptation: Simply omit the jaggery! The curry will still be delicious and flavorful.
• Spice Level Adjustment: For a milder curry, reduce the Kashmiri red chili powder to ½ teaspoon. For a spicier kick, add a pinch of cayenne pepper.
• Regional Variations: My friend’s mom makes a fantastic Punjabi version with a touch of amchur (dry mango powder) for extra tang. North Indian versions often include a tomato puree for a richer sauce.
• Festival Adaptations: This curry is perfect for Navratri or Diwali! You can add other vegetables like potatoes or spinach to make it even more festive.

Serving Suggestions

This Black Chana Curry is amazing served with:

• Steaming hot rice (my personal favorite!)
• Warm roti or naan bread
• A side of raita (yogurt dip)
• A simple salad

Storage Instructions

Leftovers? Yes, please! Store the curry 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

Let’s answer some common questions:

• What is Kala Chana and where can I find it? Kala Chana, or black chickpeas, are a type of chickpea with a dark color and nutty flavor. You can find them at Indian grocery stores or online retailers.
• Can I make this recipe without an Instant Pot? Absolutely! You can cook the chana in a regular pressure cooker or even a pot on the stovetop. It will take longer, but the results will be just as delicious.
• What can I substitute for Hing (Asafetida)? If you can’t find hing, you can omit it, but it does add a unique flavor. A tiny pinch of garlic powder can be a very rough substitute, but it won’t be quite the same.
• How can I adjust the tanginess of the curry? Add more or less lemon juice to taste. You can also use amchur powder (dry mango powder) for a different kind of tang.
• Can this curry be made ahead of time? Yes! It’s a great make-ahead dish. The flavors develop even more overnight.