Indian food is known for being spicy, rich, and full of varied flavors! When we hear these terms used to describe Indian cuisine, our minds often conjure up an extensive platter of Punjabi fare. Punjabi cuisine offers a variety of chole (chickpea) dishes, including pindi chole, chana masala, chole kulche, and more. Today, I am sharing a brand-new dish that will delight your taste buds: Punjabi-style Kala Chana Curry. Kala chana curry is a quick and easy supper meal that is hearty, warming, and delicious! The best part? You can pair it with steamed rice or even with chapati, naan, and paratha. If you are looking to include Kala Chana in your diet, then check out my healthy kala chana salad (chaat) and Kerala style kadala curry. I have shared how to cook a one-pot kala chana recipe in an electric pressure cooker, Instant Pot DUO60 6 QT, and stovetop pressure cooker.
What is Kala Chana?
Kala Chana, also known as the Indian Black Chickpeas, or Desi Chickpea, is a smaller version of the regular, pale yellow chickpea. In Hindi, Kala means “Black,” and Chana means “Chickpeas”, so kala chana translates to “Black Chickpea.” They are native to the Indian subcontinent (desi means “country” or “native”), hence also called Desi chana or desi chickpeas. They tend to be darker, smaller seeds with rough covering skin.
Ingredients
You will need the following ingredients to make the kala chana curry recipe.
How to Make Kala Chana Curry
Preparation
Wash and soak black chickpeas in 3 cups of water overnight or for at least 6 hours. The chickpeas will double in size after soaking. If you use unsoaked black chickpeas, you’ll need to adjust the cooking time accordingly. *Refer to the Tips section for more details.
Instant Pot Method
Press SAUTE on Instant Pot. Heat 2 tablespoons of oil, then add whole spices (optional) like cumin seeds, bay leaf, cinnamon, cardamom, and cloves. Saute for a few seconds until fragrant. Then add finely chopped onions and saute for 3-4 minutes or until onions turn light brown. Add ginger garlic paste, green chilies and saute till the raw smell of the ginger garlic goes away. Then add 1 cup of pureed tomatoes (or finely chopped tomatoes). Cook for 2-3 minutes, or till the mixture thickens. Add ground spices like red chili powder, turmeric powder, coriander powder, and salt. Mix well. Cook the masala until the oil oozes out from the sides. Next, add the soaked black chickpeas, and 2 cups of water for cooking. Mix well. Also, Deglaze the pot, i.e., make sure there is no food particle sticking to the pot to avoid BURN alerts. Furthermore, close the lid on the pot, and turn the pressure valve to the SEALING position. Set the pot to “BEAN/CHILI” Mode and set the timer to 30 minutes. Or you can use ‘MANUAL/PRESSURE COOK’ (High Pressure) and set the timer to 30 minutes. Once the pot beeps, do a NATURAL PRESSURE RELEASE (NPR). Set to the SAUTE mode again. The kala chana should be thoroughly cooked. Mash a few chickpeas with the back of a spoon or ladle for a thick and creamier consistency. Simmer the curry for another 2-3 minutes or until you get desired consistency. Add kasuri methi, amchur powder (or lemon juice), garam masala, and mix well. Stir for another 1 minute. Garnish with coriander leaves and serve black chickpeas curry hot with naan & jeera rice, or basmati rice.
Stovetop Pressure Cooker Method
Traditionally, Kala Chana was first cooked separately with a little salt in a pressure cooker and then cooked with onions, tomatoes, ginger, garlic, and spices separately in a pan. To make one-pot method, Follow the same steps as the Instant Pot. Cook the kala chana curry in a stovetop pressure cooker for 8-10 whistles on medium flame until they are cooked and softened well. It takes about 20 minutes. Switch off the flame and let the pressure from the cooker release naturally.
Storage Suggestions
Store: The leftover kala chana curry can be stored in an airtight container in the refrigerator for 2-3 days. Freeze: Allow the curry to cool completely, and then freeze it in freezer-safe containers or Ziploc bags for up to 4-6 weeks. Reheat: Reheat the curry in a microwave or stovetop until warm, and serve it with a side of your choice. If it’s frozen, thaw for a few hours first and then reheat.
Variations
Canned Tomatoes: Canned crushed tomatoes or tomato sauce can be used as a substitute for fresh tomato puree. Use 1 cup of canned tomatoes to replace the fresh ones. Kala Chana Masala: You can add store-bought chole/chana masala to this curry to enhance the flavors. Using Bhuna Masala: You can use ¾ cup of Bhuna Masala (Onion Tomato Masala) in place of the onion, ginger, garlic, and tomato sauce, in this recipe. Add the oil and whole spices. Then add the Bhuna Masala and saute for about a minute. Then, add the ground spices and follow the same recipe. Greens: After the pressure cooking cycle, you can add greens like baby spinach, kale, or collard greens to make this kala chana dish more hearty. Tanginess: If you don’t have amchur (dry mango powder), substitute it with the juice of a half lemon.
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Indian bread like garlic naan, rotis, parathas, or poori. Basmati rice, jeera rice, or ghee rice paired with boondi raita, Indian cucumber salad, and pickle on the side. You can also enjoy it as soup with toasted bread or dinner rolls.
