Kala Chana Recipe | Black Chickpeas Curry

Black chickpeas cooked with onions, tomatoes and spices . It goes well with rice, roti or naan. Instructions included to cook in a pot, pressure cooker & instant pot.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Add kala chana to a large bowl and rinse them at least thrice. Soak them for 6 to 8 hours or overnight in 4 to 6 cups of water.

Step 2

Once soaked drain the water and rinse them well.

Step 3

Drain and cook the kala Chana with 3 cups of water. Keep adding more water as they cook. They will take about 1 hour 30 mins to cook tender.

Step 4

Heat oil in a pressure cooker. Then add cumin seeds.

Step 5

When they sizzle, add onions and saute until they turn light golden.

Step 6

Next add ginger garlic and saute for a minute or until a nice aroma comes out.

Step 7

Add tomato puree and cook for a while until it turns thick.

Step 8

Next stir in the spice powders – turmeric, red chilli powder, garam masala, coriander powder and salt. Saute well until the mixture smells good and begins to leave the sides of the pan.

Step 9

Pour 2 cups water and deglaze the pot by scrubbing the bottom with a wooden spatula. This releases any bits of food stuck & prevents a burn sign.

Step 10

Add the kala chana to the onion tomato masala & simmer for 15 to 20 mins so they absorb the flavors.

Step 11

Then add coriander leaves and all the other optional ingredients – ginger juliennes, ghee and crushed kasuri methi. Simmer for 2 to 3 minutes. Taste test and add more salt if needed. Serve kala chana with rice or roti.

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