Spicy Kala Chana Recipe – Black Chickpea Curry with Cinnamon

Last Updated on 4 months by Neha Deshmukh

Spicy Kala Chana Recipe – Black Chickpea Curry with Cinnamon

Introduction

Oh, Kala Chana! This spicy black chickpea curry is a hug in a bowl, honestly. It’s one of those dishes that just feels like home. I first made this when I was craving something comforting and flavorful, and it quickly became a family favorite. It’s packed with warming spices, has a lovely depth of flavor, and is surprisingly easy to make. Get ready to fall in love!

Why You’ll Love This Recipe

This Kala Chana recipe is a winner for so many reasons. It’s incredibly flavorful, thanks to the blend of aromatic spices. It’s also a fantastic source of plant-based protein and fiber, making it a healthy and satisfying meal. Plus, it’s relatively quick to put together – perfect for a weeknight dinner. And let’s be real, that cinnamon stick adds a touch of magic!

Ingredients

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

• 2-3 tablespoons oil
• 2 onions, sliced
• 1 cinnamon stick
• 1 cup black chickpeas (soaked) – about 170g
• 0.5 teaspoon cumin powder
• 0.25 teaspoon black pepper powder
• 0.25 teaspoon chaat masala powder
• 1 teaspoon red chili powder
• Salt to taste
• 1 tablespoon coriander powder
• 0.25 teaspoon garam masala
• 0.25 teaspoon turmeric powder
• 1 pinch black salt
• 2.5 cups water – about 600ml
• 1 teaspoon ginger-garlic paste

Ingredient Notes

Let’s talk ingredients! A few little tips to make sure your Kala Chana turns out perfect:

• Kala Chana (Black Chickpeas): These are nutritional powerhouses! They’re packed with protein, fiber, and iron. Soaking them overnight (or for at least 8 hours) is crucial for reducing cooking time and making them easier to digest. Don’t skip this step!
• Black Salt (Kala Namak): This isn’t your everyday table salt. It has a unique, slightly sulfurous flavor that adds a wonderful depth to Indian dishes. It’s what gives this curry that authentic taste.
• Cinnamon Stick: A single cinnamon stick infuses the curry with a subtle sweetness and warmth. In some regions of India, they even use a larger piece for a more pronounced flavor.
• Chaat Masala: This is the secret weapon of North Indian cuisine! It’s a tangy, savory spice blend that adds a delightful zing to everything it touches. It’s a must-have in your spice rack.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat the oil in a nice, heavy-bottomed pan over medium heat. Add the sliced onions and the cinnamon stick. Sauté for 3-4 minutes, until the onions turn a lovely light brown color.
2. Now, add the cumin powder, black pepper powder, chaat masala powder, red chili powder, salt, coriander powder, garam masala, turmeric powder, and a pinch of black salt. Mix everything well, letting the spices bloom in the hot oil for about 30 seconds. This really wakes up their flavors!
3. Add the soaked kala chana to the pan. Stir well to make sure each chickpea is coated in that beautiful spice blend.
4. Pour in the water and add the ginger-garlic paste. Give it another good stir to combine everything.
5. Cover the pan and let it simmer for 25-30 minutes, or until the chickpeas are tender. Remember to stir occasionally to prevent sticking.
6. Check the gravy consistency. If it’s too thick, add a little more water. Taste and adjust the seasoning as needed. You might want a little extra salt or chili powder, depending on your preference.

Expert Tips

• Don’t overcrowd the pan. If you’re making a large batch, cook it in two batches for even cooking.
• For a richer flavor, you can add a tablespoon of ghee (clarified butter) along with the oil.
• If the curry is too acidic, add a tiny pinch of sugar to balance the flavors.

Variations

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

• Vegan Adaptation: This recipe is already naturally vegan! Just ensure your oil doesn’t contain any animal products.
• Spice Level Adjustment:
  • Mild: Reduce the red chili powder to ½ teaspoon or omit it altogether.
  • Extra Spicy: Add an extra ½ teaspoon of red chili powder or a pinch of cayenne pepper.
• Punjabi Dhaba Style Variation: My friend, Rajinder, swears by adding a finely chopped green chili and a squeeze of lemon juice at the end for that authentic dhaba (roadside eatery) flavor.
• Festival Adaptations (Navratri/Fasting friendly option): Skip the onion and garlic, and use rock salt (sendha namak) instead of regular salt.

Serving Suggestions

This Kala Chana is incredibly versatile! It’s fantastic served hot with:

• Warm paratha (Indian flatbread)
• Roti or naan
• Steamed rice
• A side of raita (yogurt dip)

Storage Instructions

Leftovers? Yes, please! Store any leftover 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 meld together. You can also freeze it for up to 2 months.

FAQs

Let’s answer some common questions:

• Is Kala Chana the same as Chana Masala? Not quite! Kala Chana refers to the black chickpeas themselves, while Chana Masala is a dish made with white chickpeas (kabuli chana) in a tomato-based gravy.
• How long can soaked Kala Chana be stored? Soaked chickpeas can be stored in the refrigerator for up to 24 hours. After that, they might start to ferment.
• Can I use a pressure cooker to make this recipe faster? Absolutely! Pressure cook for about 15-20 minutes after the pressure builds up.
• What is the best way to adjust the spice level? Start with less chili powder and add more gradually, tasting as you go.
• Can I add vegetables like tomatoes or potatoes to this curry? While this recipe is traditionally made without them, you can definitely add diced tomatoes or potatoes for extra heartiness. Add them along with the chickpeas and water.