The best recipe of kala chana (black chickpeas)

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.

Another lovely recipe that I will recommend that you try is my creamy chickpeas coconut curry. It comes together in just 15 minutes and is so delicious!

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.

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.

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 😋.

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