Kala Chana Curry


kala chana curry

A hearty & nutritious preparation of black chickpeas cooked in a rich and aromatic gravy, infused with a blend of spices and herbs.



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60 Mins

15 Ingredients


three-fourth cup kala chana (black chickpeas or desi chana)

2 small green chilies (optional)

1 tablespoons oil

1.5 teaspoons dhaniya powder

salt to taste

½ teaspoon garam masala (optional)

3 pods garlic

2 tablespoons coriander leaves chopped finely

½ inch ginger

1 medium onion

1.5 cups water for pressure cooking

1 teaspoon jeera seeds

1 teaspoon red chili powder (optional)

2 medium tomatoes

½ teaspoon amchur powder (dried mango powder)


Soaking & boiling Kala Chana: Wash the kala chana well & soak overnight in at least 2.5 times the water. Discard this water & add fresh water. Add 1 tsp salt. Pressure cook for 8-10 whistles or until soft (If you press it between thumb and finger, it should mash easily). Transfer into a bowl & keep aside.

For preparing the curry: Blend the onion, tomato, ginger & garlic into a coarse paste.

Heat oil in the cooker. Add the jeera seeds. As it splutters, add the above onion-tomato paste.

Also, add the green chillies.

Cook for 4-5 minutes on medium flame.

Now add 1/4 tsp salt, haldi powder, red chilli powder & continue cooking.

As the masala begins to dry, keep adding some boiled chana water which was kept aside.

Cook this masala until the oil leaves the side of the cooker.

To this add back the black chana along with water, if any remains.

Otherwise, add 1 cup of water, and close the lid of the pressure cooker.

Give 2 whistles.

Once the cooker is opened, adjust the salt to taste.

Add dhaniya powder, amchur powder & garam masala.

Garnish with fresh coriander

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