Kala Chana Curry (Black Chickpea Curry)

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5 from 63 votes

Kala Chana Curry (Black Chickpea Curry)

Healthy and nutritious kala chana curry is made using black chickpeas and a blend of aromatic spices.

Prep Time10

Cook Time30

Total Time40

Course: Main Course

Cuisine: Indian

Diet: Diabetic, Gluten Free, Hindu, Low Lactose, Vegan, Vegetarian

Servings:

Calories: 238kcal

Author: Shilpa Kerur

Ingredients

1½ cups black chickpeas
2 tablespoon oil
3-4 cloves garlic minced or finely chopped
½ inch ginger minced or finely chopped
1-2 green chilies
1 large onion finely chopped
1 cup canned tomatoes
1 teaspoon salt adjust as per taste
½ teaspoon sugar
¼ cup cilantro chopped
½ lemon
3 cups water

Spices:

1 teaspoon cumin seeds
1 small bay leaf
½ teaspoon ground turmeric
½ teaspoon red chili powder
2 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon garam masala (use store-bought or homemade garam masala)

Instructions

Soaking the black chickpeas:

Wash the chickpeas thoroughly and pour fresh water. Soak them for 4-6 hours. You can also soak them overnight.
Once they are soaked, drain all the water from them and set them aside.

Making the curry:

Set Instant Pot in saute mode and add oil. Once it heats, add cumin seeds and bay leaf.
Once the cumin seeds begin to sizzle, add ginger, garlic, and green chili. Saute for one minute.
Add the onions and saute for 3-4 minutes or until the onions are translucent.
Add the canned tomatoes, ground turmeric, red chili powder, ground cumin, ground coriander, sugar, and salt. Mix well and saute for 3 minutes.
Add the soaked chickpeas along with 3 cups of water. Mix well and deglaze the pot.
Secure the Instant Pot and set the vent to the sealing position. Put it in Bean/Chili for 20 minutes.
Do a natural pressure release for 10 minutes, then do a quick release. Carefully open the lid.
Top with garam masala, cilantro, and lemon juice. Mix well and serve.

Video

Notes

Soak the kala chana overnight or for at least 8 hours before cooking. This will help the chickpeas cook faster and more evenly. If you have not planned ahead, then follow the table below to adjust the cooking time.

For a creamier texture, you can blend a portion of the cooked chickpeas with the gravy before adding them back to the pot.

This dish is great for meal prep and can be stored in the refrigerator for up to 5 days. Kala chana curry also freezes well and can be frozen for up to 3 months. Cool it completely and store it in an airtight container.

Nutrition