Kala chana are also known as black chickpeas or desi chickpeas. In this recipe of kala chana, the desi chana are cooked in a spiced onion-tomato gravy and garnished with fresh cilantro leaves.
Growing up, these brown chickpeas were a great alternative to regular chickpeas and an important part of our festivals. In my part of India, we offer soaked chana to the Goddess and then distribute them among the ladies in the community for good fortune.
My mum would toss them in simple spices (similar to these sauteed garbanzo beans). It is still one of my favourite snacks.
Sukha kala chana - dry kala chana - is a dish where the cooked chana are seasoned with spices such as cumin powder and garam masala. It is a vital part of the Navratri festival Ashtami prasad in North India.
Punjabi kala chana masala is a delicious everyday curry that goes well with rice, roti or naan (more on that in the section further below).
I adapted this recipe of kala chana from a friend’s mum. She used a lot of garlic in her recipe. I try to eat less garlic these days, so I made this recipe without it. She used to also add cumin seeds, dried fenugreek leaves, and chaat masala which I do not.
This post contains helpful notes and tips to help you make the perfect dish. However, if you are in a rush, please use the "Jump to Recipe" link above or the "Jump to" links below to get to the section you want.
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What is kala chana?
Also known as black chickpeas, kala chana are a type of legume in the chickpea family.
They are dark brown to black in color, smaller than white chickpeas, and have a strong and earthy flavor. They are a main ingredient in Indian and South Asian cuisines. These chickpeas are a great source of protein and dietary fiber and are especially popular in vegetarian and vegan diets.
You can prepare kala chana in many ways, such as soaking, boiling, and using them in curries, soups, stews, and salads. Also known as desi chana, they are enjoyed across the Indian subcontinent and included in street foods such as kala chana chaat; snacks - sundal, sukha kala chana; and traditional dishes such as black chana masala.
Allergens free labels
This kala chana curry is a great source of plant based protein for vegetarians and vegans. It is free of:
- gluten
- nuts
- dairy
- grains
- soy
I did not use garlic in this recipe. You can skip the onions too if you want an allium-free dish.
Ingredients
This simple everyday Punjabi curry gets its main flavor from the earthy desi chana. The tomatoes and spices make it more flavorful.
See the recipe card further below for quantities.
Kala chana: I use pre cooked chana to save time. You can use canned ones too. See the notes section if you want to cook the chana from scratch.
Tomato: I use store bought tomato puree (passata) for this recipe. You can also use tomato paste or fresh tomatoes chopped finely.
Whole spices:
- Black cardamom or big cardamom - a little goes a long way with this spice!
- Star anise - for its sweet aroma.
- Bay leaf - essential for any curry!
Powdered spices: Just three of them: turmeric powder, coriander powder, and fennel seeds (saunf) powder. Add red chili powder, if you like it spicier.
Aromatics: Onion, ginger, and green chilies. I use green finger chilies. You can use whatever chili peppers you have with you - as hot as you can handle.
Oil: Any good neutral oil will do. Or use ghee, if you are ok with it.
If you have any questions regarding these ingredients, feel free to ask in the comments section below and I will try my best to answer them for you.
Instructions
Precooked or canned chana is a time saver! And what's even better is that most of the cooking is hands off! Let's make this one-pot kala chana recipe.
Also see the video at the end of the recipe card.
Step 1: Prep work.
- Peel and finely chop the onion.
- Chop the chili peppers.
- Crush or mince the ginger.
- Measure the rest of the ingredients.
Step 2: Make the black chickpea curry.
Add the aromatics to the oil without the whole spices if you follow my method to cook the chana from scratch (see notes below).
Place the pan on medium-high heat. Add oil and the whole spices. Fry for about a minute - the oil will heat up and the spices will release their flavor in the oil.
Add the onion, ginger and green chillies. Stir and fry until the onions turn paler.
Add the powdered spices and a splash of water. Fry for a couple of minutes, allowing the spices to cook.
Turn the heat down to medium and add the tomato puree and ¼ cup of water. Mix. Cover and cook for about 10 minutes. The tomatoes will cook, mellowing their acidity.
Take the lid off and add ¼ cup chana and mash them in with the back of the mixing spoon. This will help thicken the gravy.
Add the remaining chana and water. Mix. Cover and cook, on medium heat, for 10 minutes. Check for salt and add more, if required.
Finish off with chopped cilantro (coriander leaves). And this mildly spiced black chickpeas curry is ready!
Serve kala chana with rice, roti or naan. See section further below for meal ideas.
Notes, tips, and storage
I make this easy recipe of kala chana often at home. Over the years, I have made many variations of this dish. I am happy to share some of my learnings here.
How to cook kala chana: Wash and soak the chana in plenty of water for 8-10 hours. Drain the water and add the soaked black chickpeas to a stovetop pressure cooker (jiggle-top cooker) or Instant Pot with 2 cups of water, 1 teaspoon of salt, and whole spices - 1 each of big cardamom, bay leaf, and star anise. Pressure cook for 25-30 minutes (8-10 "whistles" for my Indian readers: the first 2-3 on high pressure and the remaining on low heat) and allow the pressure to release naturally. Open the lid and test a chickpea by squishing it between your fingers. If it is soft, you have cooked them perfectly! If not, cook them for 5 minutes more. Save the water and set it aside.
Water: This recipe of kala chana requires 2 and ½ cups water, in total. Include the cooking or canned liquid in your measure of water. Keep another ½ cup of hot water ready.
Salt: If you cooked the chickpeas from scratch, remember the salt you added and taste before adding more. If you are making this with canned chickpeas, check the label for salt.
Ginger: I crush the ginger. You can mince it or use store bought paste. If you like garlic, you can use ginger garlic paste instead.
No fennel seeds powder?: Use cumin powder instead.
Not a fan of cilantro?: Now worries, use parsley instead.
More spice? I like to keep it simple and mild. You can add any or all of these to make this a spicy curry:
- 1 teaspoon red chili powder along with the other powdered spices.
- 2 teaspoons dried fenugreek leaves (kasuri methi). Add it at the end of the cooking. For maximum flavor, crush them between your palms, as I do in this Punjabi style aloo gobi.
- A teaspoon garam masala, at the time of adding the powdered spices.
Tips:
- Mash some chana into the gravy for a creamy texture.
- Add a little water to the powdered spices to prevent them from burning.
- Simmer the tomato gravy to reduce the acidity.
- If you are not a fan of tomatoes, use only ½ cup of tomato puree and add 1 teaspoon of amchur powder.
Pro tip: If your onion-tomato gravy is too tangy, add 1 teaspoon of sugar. On the other hand, if your tomatoes are not tangy enough, add 1 teaspoon of lemon juice after taking the pan off the heat.
Storage: This kala chana masala will stay good in the fridge for 3-4 days. Cool it completely and store it in an airtight, fridge safe, container.
Any doubts or questions? Feel free to ask via the comments below. I will try my best to answer them for you. - Padma
Serving suggestions
My black chana curry has a perfect consistency that lets me enjoy it in different ways: over hot rice, with a piece of roti or naan, or as a stew by itself. Here are some of the ways I savor it:
- I pair it with plain Basmati rice or jeera rice and ghee, and this tomato raitha. Ah! Pure bliss!
- Sometimes, I prefer this pulao without onion instead of plain rice, and have an Indian onion salad on the side.
- This dish is quite mild for my palate, so I spice it up with this spicy bullet naan. And if my mouth is on fire, I cool it down with this cucumber raita 😀.
- On my grain-free meal day, I have it with buckwheat naan or over some buckwheat groats with this quick carrot pickle for additional zing.
- Or just a large bowl of it on its own 😋.
Frequently Asked Questions
Yes, kala chana needs to be soaked before cooking. Follow these steps to prepare them:
1. Wash the chana in cold water 2-3 times.
2. Soak them in enough water for 8-10 hours.
3. Drain the water after soaking.
4. Cook them in a pressure cooker or an Instant pot for 25-30 minutes or until they are soft enough to squish between your fingers.
Kala chana is a versatile ingredient that you can use in many dishes. For example, you can make salads, stews, soups, curries, and burgers patties with kala chana. If you want a healthier option, you can swap white chickpeas (garbanzo beans) with kala chana in most recipes.
To cook kala chana, you need to soak them first. Follow these steps:
1. Rinse the chana in cold water.
2. Soak them for 8-10 hours or overnight.
3. Drain the water and add fresh water before cooking.
Here is a simple kala chana curry recipe:
1. Soak 1 cup dried chana in water for 8-10 hours or overnight.
2. Boil soaked chana until tender (25-30 minutes in a pressure cooker).
3. In a separate pan, sauté onions, garlic, ginger, red chilli powder, and spices of your choice.
4. Add chopped tomatoes and cook until they soften.
5. Combine the cooked chana with the spiced tomato mixture.
6. Add water, salt, and simmer for 15-20 minutes.
7. Garnish with coriander leaves.
Serve with rice, naan, or roti. Enjoy!
If you like this delicious recipe of kala chana, please take a moment to leave a comment and a rating below. This will make me super happy and motivate me to create more good content for you. You can also engage with me on Twitter, Facebook, and Instagram xx Padma
📖 Recipe
The Best Recipe of Kala Chana (Black chickpeas)
Equipment
- 1 Saucepan with lid or Dutch Oven
- 1 big spoon for mixing
Ingredients
- 2 and ¾ cups (480g) cooked kala chana (brown chickpeas), see note on chickpeas
- 2 and ½ cups water, see notes
- 2 tablespoons neutral oil
- 1 big (~100g) onion,, ¾ cup when chopped
- 2 inches piece ginger,, 2 tablespoons when crushed / minced (see notes)
- 2 chili peppers, use more or less as per your taste
- ¾ cup tomato puree (passata)
Whole spices
- 1 star anise , see note on chickpeas
- 1 bay leaf, see note on chickpeas
- 1 big (black) cardamom, see note on chickpeas
Powdered spices
- 3 teaspoons coriander powder
- 1 teaspoon fennel seeds powder
- 1 teaspoon turmeric
- 1 teaspoon salt
To finish off
- ¼ cup chopped cilantro, see notes
Instructions
Prep work
- Peel and finely chop the onion.
- Chop the chili peppers.
- Crush or mince the ginger.
- Measure the rest of the ingredients.
Make kala chana
- Place the pan on medium-high heat. Add oil and the whole spices. Fry for about a minute - the oil will heat up and the spices will release their flavor in the oil.2 tablespoons neutral oil, 1 star anise, 1 bay leaf, 1 big (black) cardamom
- Add the onion, ginger and chili peppers. Stir and fry until the onion turns paler.1 big (~100g) onion,, 2 inches piece ginger,, 2 chili peppers
- Add the powdered spices and a splash of water. Fry for a couple of minutes, allowing the spices to cook.3 teaspoons coriander powder, 1 teaspoon fennel seeds powder, 1 teaspoon turmeric, 1 teaspoon salt
- Turn the heat down to medium and add the tomato puree and ¼ cup of water. Mix. Cover and cook for about 10 minutes. This will cook the tomatoes and mellow their acidity.¾ cup tomato puree (passata)
- Take the lid off and add ¼ cup of the cooked chickpeas and mash them in with the back of the mixing spoon. This will help thicken the gravy.
- Add the remaining chickpeas and water. Mix. Cover and cook, on medium heat, for 10 minutes. Check for salt and add more, if required.2 and ¾ cups (480g) cooked kala chana (brown chickpeas), 2 and ½ cups water
- Finish off with chopped cilantro,¼ cup chopped cilantro
- Serve with rice, roti or naan.
Video
Notes
Alternative quantities provided in the recipe card are for 1x only.
Allergens Disclaimer
Our content aims to be informative and educational, but it should not replace professional medical advice. Since manufacturing processes can vary and cross-contamination is possible, it's essential to verify product labels and allergen information. Make sure all ingredients align with your specific allergies. As readers, you bear the responsibility for ensuring allergen safety when buying or consuming foods.
Disclosure: The nutritional information is calculated using an online calculator and is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionists' advice. Changing the quantities and cooking technique will alter the nutritional calculations.
Leslie says
This looks so delicious and I love trying out new foods, I think I'll give a pin so I can try later. Thank you for sharing, it made me hungry hah.
Padma Kumar says
Thank you so much Leslie!
Sheenia Denae | Lifestyle Blogger says
This looks like a delicious fall dish, thanks for sharing!
Katie says
This is perfect for all! So healthy and delicious. Will be making on repeat
Padma Kumar says
So happy to read this Katies, thank you!
Smruthi says
I follow a similar recipe for rajma (red beans). However, the sequence of adding the ingredients is different here. I would love to try this sequence and check if the aroma of the spices enhance. I'm not a big fan of cardamon, so I'm gonna omit that one out🤭
Padma Kumar says
Smruthi, like you I have one at home who isn't a fan of cardamom. I have made this recipe with it and it tastes good that way too 🙂
S Gardiner says
I'm always looking for new ways to prepare chickpeas. I will give this a try.
Padma Kumar says
Thank you, look forward to it!
Kevin Kruger says
Delicious. I will note that cooking tomatoes increases the acidity because the water evaporates this concentrating what acidity they have. Acidity is not affected by cooking.
Padma Kumar says
I am so happy that you found this recipe delicious. Yes, tomatoes do add acidity to the dish, but cooking it well for long enough brings out the natural sweetness of the tomatoes that balances the spices beautifully!
Millie says
I took the advice to add a little water to the powdered spices and it really prevented them from burning. The dish had a rich flavor without being too spicy which I loved. And it paired perfectly with your Indian onion salad. Thanks for sharing this delicious recipe!
Padma Kumar says
Thank you so much Millie. So glad that the tips helped you make a good dish.
Lara says
Tried this kala chana recipe last night and it turned out amazing! The flavors were perfectly balanced and the chickpeas were cooked just right. Great to have a gluten-free and dairy-free option for our guests with dietary restrictions. Will definitely be making this again for future gatherings!
Padma Kumar says
Thank you Lara. This is a such a family favorite at ours. Thank you!
Liz says
The black chickpeas turned out well-cooked and the gravy had just the right balance of sweetness and heat. I decided to enhance the heat by adding a bit of extra red chili powder and it was absolutely delicious. Definitely making this again!
Padma Kumar says
Oo, so you are a chili kind of person..happy to note that! Thank you for your feedback.
Hazel says
I substituted parsley for cilantro, and it still tasted fantastic. Love the flexibility of this recipe. I also added some extra chili powder for a bit more heat. Definitely make it again!
Padma Kumar says
Thank you Hazel, so happy that you liked it.