Kala Chana Curry Recipe (Black Chickpeas Curry)

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Kala Chana Curry Recipe (Black Chickpeas Curry Recipe)

The recipe of Kala chana curry is very easy to make. This is my mother-in-laws recipe. I have never eaten this curry before marriage. But after marriage, my husband always asks me to make black chickpeas curry with tomato gravy just like his mom’s style. Then I got this recipe from my dear mother-in-law over the phone. I made it as she said and my hubby was happy with results and even I loved this curry. As my in-laws are jain, they don’t eat onion-garlic and ginger. But I added some ginger and modified recipe little bit. If you want to make it pure jain recipe, just skip ginger. It will still taste very good.

Kala Chana Curry Recipe (Black Chickpeas Curry Recipe)

This tomato gravy is little sour in taste which blends very well with kala chana or desi chana. Gravy becomes sour from tomatoes and little bit more from aamchur powder (dried mango powder). And believe me; it gives nice flavor to dish. Thanks to my mother-in-law cum my mom for this delicious recipe. So let’s see how to make it.

Adapted from – “My mother-in-laws Recipes Notebook”

5 from 1 reviews
Kala Chana Curry Recipe (Black Chickpeas Curry Recipe)
Cook time
Total time
Cuisine – Indian Recipe category – Main Dish, Beans, Curry Skill level – very easy/beginner
Yield: 2 generous servings
For puree
  • • Tomatoes – 2 medium
  • • Green chilies – 2
  • • Ginger – ½ inch piece
Other Ingredients
  • • Kala Chana (dry) – ¾ cup
  • • Oil – 1 ½ tablespoons
  • • Cumin seeds – 1 teaspoon
  • • Besan (Chickpea flour) – 1 tablespoon
  • • Coriander powder – 1 tablespoon
  • • Red chili powder – 2 teaspoons
  • • Garam masala – ½ teaspoon
  • • Aamchur powder (Dry mango powder) – 1 teaspoon
  • • Salt – to taste
  • • Water – 2 ¼ and some more as needed for gravy
  • • Cilantro – few sprigs, chopped finely for garnishing
  1. Wash kala chana under running water.
  2. Soak in enough water for 8 hours or overnight.
  3. To boil chana, discard soaked water and transfer soaked chana in pressure cooker, add 1 ½ cups of water. Close pressure cooker put the weight on. Cook it on high for 2 whistles then lower the heat to medium - low and cook it for another 30 minutes. Turn off the heat. Let the pressure go by itself.
  4. While chana is boiling, take two tomatoes, green chilies and ginger piece and chop them roughly.
  5. Grind it into smooth paste and keep it aside.
  6. Heat the oil in a pan on medium heat. Once hot, add cumin seeds. Let them sizzle.
  7. Then add besan (Chickpea flour) and stir continuously.
  8. Cook it for few minutes (about 2 minutes). You will get nice aroma of besan and raw smell will go away. Stir continuously while cooking besan.
  9. Then add tomato puree. Mix it well.
  10. Add coriander powder and red chili powder.
  11. Mix it well. Let it come to a boil.
  12. Cook tomato puree till all the moisture from puree will evaporate and oil starts leave from the sides of the pan.
  13. Then add garam masala, aamchur powder and salt.
  14. Mix it well and cook it for a minute.
  15. Then add boiled chana with water.
  16. Mix it well.
  17. If you want more gravy than add some more water. And let the gravy come to a boil. And let it simmer for 5 minutes.
  18. Finally garnish with some chopped cilantro and serve hot.
Additional Info
Taste – sour, mild spicy

Shelf life – it stays fresh up to 4-5 days in refrigerator in air tight container after it cools completely. You can freeze it for 2 weeks.

Serving suggestions – You can serve this delicious curry with any Indian flat bread (like roti, paratha, naan). Even my family loves to have this with some plain rice as a dinner. You can serve this with jeera rice also.

Tips -

- If you want to save some time then you can boil chana ahead of time and freeze it. Whenever you want to make this curry, just make gravy and use defrosted boiled chana.

- For quick soaking chana method: wash chana under running cold water. Then add enough water to it. Put on high heat and let the water come to boil then let it boil for 5 minutes and turn off the stove. Let the chana sit covered for 1 hour. Then boil in pressure cooker as directed.

We usually enjoy this kala chana curry with some plain rice. And some time we have it with plain paratha. Now choice is yours, how you like to serve it to your family.

Kala Chana Curry Recipe (Black Chickpeas Curry Recipe)

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  1. vandana says

    This is a very simple recipe and it came out very well. I love not having to cut onions. Had it with dosa for breakfast

  2. Saurabh says

    I tried your recipe here in USA by myself and it reminds me same kala chana nu sak which I used to have in some social function like : “havan”.

    Loved it.

    Thanks for share.

  3. Sushil says

    Hello Kanan,
    I tried your recipe today, and it was so good that I had to come back and thank you for it.
    Then I got to reading your “About me” section. As it happens, I spent a couple of years in Ahmedabad in the late 80s.
    (In fact, I also took my first steps in cooking while living there as a young guy. My room-mates lives depended on it — virtually the one-eyed leading the blind!) Haven’t been back there since. Must have changed a lot by now. But who knows, as a little girl you might have seen me there! You know… Indian-looking guy, medium-height…no? Hehe, just kidding.

    Anyway, I just wanted to say: all the best with your blog, and please do continue publishing nice recipes like this.

  4. NKhan says

    Thanks for the lovely recipe. I am definitely going to try this. Just a cooking question. Most other recipes on various websites mention use of onion in the preparation of Kala Chana and it occurred to me that you have not used it in your recipe.

    Will it make any difference in the taste?

    • says

      Yes Most people make this kala chana Punjabi style and it uses basic Punjabi onion-tomato gravy. While I made it Gujarati style with besan and tomato gravy. Both will have different taste and flavors.

  5. Pooja says

    As paryushan are going on I was looking for the receipe for Kala chana and that’s how reached ur blog. They turned out just awesome..

  6. pavankumar reddy says

    I liked the way of representation found very easy
    i was cooking for first time liked it the most thank u

  7. hema says

    I was browsing and came across your blog. You have tempted me to try too many recipes from your list. I am going to try them one by one. One suggestion with the kala chana that i learnt from a friend, that you may like – instead of cooking the chana separately, try to make the tomato masala and then add soaked chana to it and then pressure cook. Also grind a handful of soaked chana and add to it before cooking. Makes a big difference…and also saves you a step in cooking. this way all the flavors are soaked into the chana.

    • Kanan says

      if you cook in a pressure cooker then it will cook faster. but you can also cook in open pot with lots of water, but it takes almost an hour or more than an hour, not sure because I have never cooked this way. you need to check in between to make sure that water is enough, if needed you can add some more water and let it simmer on medium heat till chana is cooked.

  8. faiqa abrar says

    very delicious but in pakistan my mom just cook kala chana with shorba ………. a have seen kala chaana kari fr the 1st time . i am going to try this fr my brothers and sisters ……….hope they will like it,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,thanks fr sharing this recipie

    • Kanan says

      Hi Princess, it serves 2 persons generously (means curry+rice or curry+roti/paratha only). it is also mentioned in the recipe, you can see it right below the print button.

  9. says

    super awesum dish.never feels bore to have vth rotis.
    BTW Iam back to blogging..plz visit my space n if gets sum time check out my new FB page dear.Thanks in advance..