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    Home » Dals / Beans

    Kala Chana (Black Chickpeas Curry)

    Published: Oct 19, 2020 · Last Modified: Oct 19, 2020 by Kanan Patel / 126 Comments

    Jump to Recipe Pin Recipe
    Kala Chana Curry Recipe (Black Chickpeas Curry Recipe)

    Kala chana recipe - a Gujarati style of black chickpeas curry made without onion, garlic. This makes a healthy, flavorful, vegetarian and protein-packed meal when served with plain rice or phulka roti.  

    Black chickpea curry with garnish of cilantro served with rice.

    Kala chana is also known as desi chana and it is widely used in many Indian dishes e.g. chaat items like pani puri, dahi puri chaat, kala chana chaat and sundal (South Indian stir-fry), etc.

    Jump to:
    • ❤️About This Recipe
    • 🧾Ingredients
    • 👩‍🍳Step By Step Photo Instructions 
    • 💭Expert Tips
    • 🍽 Serving Ideas
    • 📋 Recipe Card
    • ⭐ Reviews

    ❤️About This Recipe

    Black chickpeas are low in fat, high in dietary fiber and rich in vitamins and minerals. These are indeed a healthy addition to one's diet. 

    This is no onion no garlic recipe. Yet it tastes so delicious. 

    To make it Jain recipe, please skip the ginger in the recipe.

    It makes such a comforting vegetarian dinner when served with a simple bowl of rice or quinoa.

    Perfect for weeknight dinners. Leftovers make next-day lunch. Such a timesaver!

    🧾Ingredients

    To make this kala chana recipe, you will need basic ingredients that are easily available in Indian pantry as well as in those people’s pantries who cook Indian food often. 

    Tomatoes: Always use the ripe tomatoes. Unripe or raw tomatoes make the gravy sour. By any chance, if your tomatoes are slightly unripe then reduce or skip the amchur powder later in the recipe.

    Besan (gram flour): It helps to thicken the gravy and also adds a nice nutty flavor to the curry.

    Ingredients used in kala chana includes black chickpeas, tomatoes, ginger, chili, oil, besan, salt, spices, cilantro.

    👩‍🍳Step By Step Photo Instructions 

    Preparation:

    1) Take dry kala chan into the colander and wash under running cold water until water runs clear. Or rinse them 2-3 times until the water is not cloudy anymore. Then add enough water (2-3 inches above) for soaking.

    2) Soak them for at least 8 hours or overnight. Then discard the soaking water.

    3) Add soaked chana into the pressure cooker along with fresh water and boil until soft. If you press it between thumb and finger, it should mash easily. Drain the cooking water.
    Stovetop pressure cooker: 2 whistles on High + 30 mins on med-low.
    Instant pot: Manual (high pressure) 30 mins

    Collage of 3 steps showing kala chana in water, soaked overnight, boiled chana.

    4) Now take tomatoes, ginger and green chili, roughly chop them and add into the blender or grinder jar.

    5) Make a smooth puree out of it.

    Collage of 2 steps showing tomatoes, ginger, chili in left image and puree in right image.

    Making Kala Chana Curry:

    1) Heat the oil in a pan on medium heat. Once hot add cumin seeds and let them sizzle.

    2) Then add besan and immediately stir it and cook for 1 minute. You will get a nutty toasted aroma of besan. Be careful, do not let the flour get burn.

    3) Now add prepared tomato puree and mix well.

    4) Add salt, red chili powder and coriander powder.

    5) Mix well and let it simmer.

    6) Keep cooking with stirring occasionally till all the moisture is evaporated and it becomes like a thick paste.

    Collage of 6 steps showing cumin in oil, adding besan, adding puree, adding spices, simmering, thick paste.

    7) Then add amchur and garam masala. Mix well.

    8) Add boiled chana and its water. If the water too much then don’t add all. Just enough to make a gravy consistency.

    9) Mix and let it simmer for 5 minutes. Do stir in between.

    10) Now turn off the stove and garnish with chopped cilantro.

    Collage of 4 steps showing adding garam masala, adding boiled chickpeas, simmering, garnishing with cilantro.

    💭Expert Tips

    Forgot to soak the kala chana? Here is the ‘Quick Soaking Method:

    Take washed kala chana in a pan, add plenty of water. Bring to a boil and let it boil for 5 minutes. Then turn off the stove. Cover with lid and let it rest for 1 hour. After 1 hour discard the water and use the chana to pressure cook.

    You can pressure cook the big batch and freeze the boiled chana in portions for later use. This way you can make the curry in a jiffy.

    This gravy has slight sour (tangy) taste, as it has tomatoes and amchur both. If you are not a fan of this taste then skip the amchur and it works fine.

    🍽 Serving Ideas

    Serve this kala chana with roti or paratha. It can be served with plain rice or quinoa or millet. To make a complete meal, serve the kachumber salad, chaas and roasted papad on the side.

    Kala chana curry served in a bowl with a bowl of rice in the back.

    Check Out Other Beans Recipes

    • Whole masoor dal
    • Chole
    • Moth beans
    • Whole moong dal
    • Rajma

    PS Tried this recipe? Please leave a star rating in the recipe card below and/or a review in the comment section. I always appreciate your feedback! Plus, Subscribe to my newsletter and follow along on Pinterest, Instagram, and Facebook for all the latest updates.

    📋 Recipe Card

    Step by Step Photos AboveWant to make it perfect first time? Don't forget to check out Step-by-Step photo instructions and helpful Tips & Tricks !!
    Kala chana curry served in a bowl with a bowl of rice in the back.
    Print Pin Save Saved!

    Kala Chana (Black Chickpeas Curry)

    4.76 from 41 votes
    Tried this recipe? Leave a comment and/or give ★ ratings
    Kala chana recipe - a Gujarati style of black chickpeas curry made without onion, garlic. This makes a healthy, protein-packed meal when served with plain rice or phulka roti.
    Author: Kanan
    Course: Main Course
    Cuisine: Indian
    Calories: 419kcal
    Servings 2
    Prep Time 8 hours 10 minutes
    Cook Time 1 hour
    Total Time 9 hours 10 minutes
    US measuring cups are used (1 cup = 240 ml) See details

    Ingredients  

    • ¾ cup Dry Kala chana (black chickpeas or desi chana)
    • 1 ½ cups Water For pressure cooking
    • 2 medium Tomato
    • 2 small Green chili
    • ½ inch Ginger
    • 1 ½ tablespoons Oil
    • 1 teaspoon Cumin seeds
    • 1 tablespoon Besan (gram flour)
    • 1 teaspoon Red chili powder
    • 1 ½ teaspoons Coriander powder
    • Salt to taste
    • ½ teaspoon Garam masala
    • ½ teaspoon Amchur powder (Dried mango powder)
    • 2 tablespoons Cilantro or coriander leaves chopped finely

    Recommended Products

    Vitamix blender
    Blender
    Kadai
    instant pot
    Instant pot

    Instructions 

    Soaking, Boiling Kala Chana:

    • Take dry kala chan into the colander and wash under running cold water until water runs clear. Or rinse them 2-3 times until the water is not cloudy anymore.
    • Then add enough water (2-3 inches above) and soak them for at least 8 hours or overnight. Then discard the soaking water.
    • Add soaked chana into the pressure cooker along with fresh water and boil until soft. If you press it between thumb and finger, it should mash easily. Drain the cooking water.
      Stovetop pressure cooker: 2 whistles on High + 30 mins on med-low.
      Instant pot: Manual (high pressure) 30 mins

    Making Kala Chana Curry

    • Make a puree from tomatoes, ginger and green chili.
    • Heat the oil in a pan on medium heat. Once hot add cumin seeds and let them sizzle.
    • Then add besan and immediately stir it and cook for 1 minute. You will get a nutty toasted aroma of besan. Be careful, do not let the flour get burn.
    • Now add prepared tomato puree and mix well.
    • Add salt, red chili powder and coriander powder. Mix well and let it simmer.
    • Keep cooking with stirring occasionally till all the moisture is evaporated and it becomes like a thick paste.
    • Then add amchur and garam masala. Mix well.
    • Add boiled chana and its water. If the water too much then don’t add all. Just enough to make a gravy consistency.
    • Mix and let it simmer for 5 minutes. Do stir in between.
    • Now turn off the stove and garnish with chopped cilantro.

    Notes

    Forgot to soak the kala chana? Here is the ‘Quick Soaking Method: take washed kala chana in a pan, add plenty of water. Bring to a boil and let it boil for 5 minutes. Then turn off the stove. Cover with lid and let it rest for 1 hour. After 1 hour discard the water and use the chana to pressure cook.
    You can pressure cook the big batch and freeze the boiled chana in portions for later use. This way you can make the curry in a jiffy.
    This gravy has slight sour (tangy) taste, as it has tomatoes and amchur both. If you are not a fan of this taste then skip the amchur and it works fine.

    Nutrition

    Calories: 419kcal | Carbohydrates: 56.1g | Protein: 16.7g | Fat: 15.7g | Saturated Fat: 1.9g | Cholesterol: 0mg | Sodium: 749mg | Potassium: 1038mg | Fiber: 15.6g | Sugar: 12.7g
    *Nutrition information is a rough estimate for 1 serving
    Did you make this recipe?Snap a pic, mention @spice.up.the.curry or tag #spiceupthecurry. I would love to see.

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    1. Gautam kapoor

      May 23, 2021 at 5:27 am

      I made it today for the first time it was the kala chana came out very well with great taste
      Thanks5 stars

      Reply
      • Kanan Patel

        May 24, 2021 at 9:26 am

        Glad that it came out good.

        Reply
    2. Ritanshu

      February 03, 2020 at 10:47 am

      that's something nice. thank you for the recipe.5 stars

      Reply
      • Kanan

        February 06, 2020 at 9:02 am

        you're welcome

        Reply
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