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Kala Chana
Kala Chana (black chickpeas) is a delicious and healthy Indian curry. The curry prepared with this recipe has dry texture and its a good source of protein and can be served in breakfast or lunch. Learn how to make it with this easy recipe.


    Preparation Time: 10 hours
    Cooking Time:20 minutes
    Serves: 2 servings
    Kala Chana (Black Chickpea)1/2 cup
    Cumin Seeds (jeera)1/2 teaspoon
    Onion (finely chopped)1 piece (medium size)
    Tomatoes (finely chopped)2 piece
    Ginger (grated)1/2 teaspoon
    Garlic (crushed)1 teaspoon
    Green Chilli (slit)2 piece
    Red Chilli Powder (lal mirch)1/2 teaspoon
    Turmeric Powder (haldi)1/4 teaspoon
    Coriander Powder (Dhania Powder)2 teaspoons
    Garam Masala Powder1/2 teaspoon
    Curry Leaves1 sprig
    Bengal Gram Flour (besan) (optional)1 teaspoon
    Coriander Leaves2 tablespoons
    Cooking Oil2 tablespoons
    Saltto taste
    WaterAs needed
    1. Wash and soak black chickpeas overnight in water for around 8-10 hours.
    2. Drain and transfer them to pressure cooker, add salt and 2 cups water. Pressure-cook them for 3-4 whistles on low flame. When pressure comes down, open the lid and check chickpeas become soft or not. If they are still tough, then add water if required and cook more for 1-2 whistles. (You can also use pan to cook them instead of pressure cooker but it will take more time.)
    3. Drain boiled chickpeas and keep aside.
    4. Heat oil in a kadai or pan. When it is hot enough to saute, add cumin seeds. When seeds begin to splutter, add chopped onion and cook until it turns light brown.
    5. Add grated ginger, crushed garlic, chopped green chilli and curry leaves. Mix well and cook for 10-20 seconds on low flame.
    6. Add chopped tomatoes and salt to taste (Please remember that we have already added salt cooking black chickpeas as well).
    7. Add turmeric powder, red chilli powder, coriander powder and garam masala powder and mix well. Cook on medium flame until tomatoes become soft or for around 2-3 minutes.
    8. Add boiled chickpeas and 1 teaspoon gram flour, mix well and cook for 3-4 minutes.
    9. Add chopped coriander leaves and mix well.
    10. Turn off heat and transfer it to a serving bowl.
    11. Serve it hot with paratha or steamed rice.
    Tips and Variations:
    • Kala chana is a heavy food so take it in the breakfast or lunch. Avoid eating it in dinner.
    • Adjust quantity of red chilli powder and green chilli according to your taste to make a more or less spicy.
    Taste: Spicy
    Serving Ideas: Serve this chana curry with roti, chapatti or tandori roti in lunch. It can also be enjoyed on its own or with plain curd in breakfast.

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