Kala Chana (Black Chana)
Kala Chana is very high protein and provides a nutritional meal. It has a low glycemic index and is a good protein option for people with Diabetes. Kala Chana is a variation of the commonly found chickpea but it is dark brown in color and smaller in size. It is also known as Bengal gram. This recipe goes along nicely with rotis and rice.
Ingredients
Ingredients:
- 1 cup kala chana
- 3 tablespoons oil
- 1/8 teaspoon asafetida (hing)
- 1 teaspoon cumin seeds (jeera)
- 2 tablespoons gram flour (besan)
- 1 tablespoon grated ginger
- 1 green chili finely chopped
- 2 tablespoons coriander powder (dhania)
- ½ tablespoon turmeric (haldi)
- ½ teaspoon red chili powder adjust to taste
- 2 teaspoons salt adjust to taste
- Approximately 1 teaspoon lemon juice
- 1 tablespoon finely chopped cilantro (hara dhania) to garnish
Instructions
Method
- Wash and soak kala chana in approx. 4 cups of water, for at least 6 hours. The kala chana will double in volume after soaking.
- In a small bowl mix ginger, green chili, coriander powder, turmeric, and chili powder with ¼ cup of water. Set aside.
- Heat oil in a pressure cooker over medium high heat. Test the heat by adding one cumin seed and if it cracks immediately, the oil is ready for cooking.
- Add cumin seeds and as they crack, add asafetida and gram flour. Stir for few seconds. Add the mixed spices (step 2) and stir for another minute.
- Add soaked kala chana, and 4 cups of water to the pressure cooker. Close the cooker. As it starts steaming, turn down the heat to medium and cook for approx. 12 minutes. If your pressure cooker whistles then wait for 4-5 whistles.
- Turn off the heat and wait until all the steam has released before opening the pressure cooker.
- Add salt and slightly press down on the Kala Chana to thicken the gravy, let it cook for 2-3 minutes on low heat. You can always adjust the consistency of the gravy by adding more water. Simmer for a few minutes after adding the water.
- Stir in lemon juice and cilantro, just before serving. This goes very well with plain rice and makes for a complete meal.
Notes
Tip
Kala Chana can also be prepared without a pressure cooker. Just remember to cook on medium heat for 50 minutes to an hour with the lid closed. Unlike other beans, Kala Chana holds its shape well even after cooking, so be sure to test if it has cooked all the way.
Tried this recipe?Let us know how it was!
Introduction to easy kala chana recipe
Kala chana, also known as black chickpea, is a versatile legume widely used in Indian cuisine. This easy kala chana recipe is a flavorful and nutritious dish that can be enjoyed as a side or main course. Packed with protein, fiber, and essential nutrients, kala chana curry is not only delicious but also beneficial for your health as it is low fat, gluten free winter special. In this recipe, we’ll guide you through the process of making a delicious kala chana curry that will surely become a favorite in your kitchen.
Step 1: Preparing the Kala Chana:
Before you begin cooking, it’s essential to properly prepare the kala chana. Start by rinsing the black chickpeas under cold water to remove any dirt or debris. Then, soak them in water overnight or for at least 8 hours. This soaking process helps soften the chickpeas, reducing the cooking time and improving their texture. Once the kala chana are soaked, drain the water and they’re ready to be cooked.
Step 2: Sauteing Aromatics:
To infuse the kala chana curry with flavor, we’ll start by sautéing aromatics such as ginger. Next, add minced ginger, and cook for another couple of minutes until fragrant. The aroma of these ingredients will enhance the taste of the curry.
Step 3: Adding Spices:
Spices play a crucial role in Indian cooking, adding depth and complexity to dishes. In this kala chana recipe, we’ll use a blend of spices to create a rich and aromatic curry. Add ground cumin, coriander, turmeric, and garam masala to the ginger. Stir well to coat the aromatics with the spices, allowing them to toast slightly and release their flavors.
Step 4: Cooking the Kala Chana:
Now it’s time to add the soaked kala chana to the pan. Stir well to combine the chickpeas with the aromatic spice mixture. Then, pour in enough water to cover the chickpeas and bring the mixture to a boil. Once boiling, reduce the heat to low and let the curry simmer gently until the kala chana are tender. This may take about 45 minutes to an hour, depending on the freshness of the chickpeas.
Step 5: Finishing Touches:
Once the kala chana are cooked to perfection, it’s time to add the finishing touches to the curry. Taste and adjust the seasoning as needed, adding salt and any additional spices to suit your preference. You can also add a splash of lemon juice for a hint of acidity and freshness. Garnish the kala chana curry with freshly chopped cilantro leaves for a burst of color and flavor.
Step 6: Serving the Kala Chana Curry:
Your kala chana curry is now ready to be served! Spoon the hot curry into serving bowls and garnish with more cilantro leaves if desired. Serve the kala chana curry alongside steamed rice, naan bread, or roti for a satisfying meal. This hearty and nutritious dish is perfect for lunch or dinner, and leftovers can be stored in the refrigerator for a few days.
Tips for Making the Perfect Kala Chana Curry:
- Soaking the kala chana overnight helps reduce cooking time and improves texture.
- Experiment with different spices and seasonings to customize the flavor of the curry to your liking.
- For extra creaminess, you can add a splash of coconut milk or yogurt to the curry.
- To make the dish spicier, add chopped green chilies or a pinch of cayenne pepper.
Variations of Kala Chana Curry:
- Spinach Kala Chana Curry: Add chopped spinach to the curry for a nutritious twist.
- Coconut Kala Chana Curry: Stir in coconut milk for a creamy and indulgent curry.
- Tomato Kala Chana Curry: Add diced tomatoes for a tangy flavor and vibrant color.
Benefits of Including Kala Chana in Your Diet:
- High in Protein: Kala chana is an excellent source of plant-based protein, making it a great option for vegetarians and vegans.
- Rich in Fiber: The high fiber content of kala chana promotes digestive health and helps keep you feeling full and satisfied.
- Packed with Nutrients: Kala chana is loaded with vitamins, minerals, and antioxidants that contribute to overall health and well-being.
Frequently Asked Questions (FAQs) about Kala Chana Curry:
Q: Can I use canned kala chana instead of dried chickpeas?
A: Yes, you can use canned kala chana for convenience, but keep in mind that the texture and flavor may differ slightly from dried chickpeas.
Q: Can I freeze leftover kala chana curry?
A: Yes, you can freeze the curry in an airtight container for up to 3 months. Thaw in the refrigerator before reheating.
Q: Is kala chana curry spicy?
A: The level of spiciness can be adjusted according to your preference by controlling the amount of chili powder or green chilies added to the curry.
For more delicious Indian recipes, visit Manjula’s Kitchen. Explore a variety of vegetarian dishes, snacks, desserts, and more to elevate your culinary skills and delight your taste buds.
Zeba
August 18, 2020 at 5:08 pmHi Manjula Aunty,
I hope you are good!
This recipe is my staple now and I have taught it to my mom too 😛
Can you please share the name or the link where I can get a pressure cooker like yours in the US
Manjula Jain
August 23, 2020 at 4:32 pmZeba, you can buy this from Amazon, https://www.amazon.com/dp/B00004SUHT/ref=as_sl_pc_ss_til?tag=manjulaskcom-20&linkCode=w00&linkId=&creativeASIN=B00004SUHT
April Hall
August 11, 2018 at 2:31 pmI found this recipe when I was searching for what to do with kala chana.
I found kala chana at my local international foods market, and had never cooked it. I’ve cooked vegan Indian food for a few years, so I had besan flour and all the spices. This was the first time I have used besan flour to make a gravy with the dahl. I usually avoid using oil, or use only tiny amount, but since it was my first time making the recipe, I used some oil as directed. I found the gravy thickened up nicely as the finished dish cooled. It’s tasty! The black chickpeas are quite different than regular chickpeas. Smaller, firmer, with a thicker skin.
Thanks for sharing your recipes!! Namaste 🙂
Manjula Jain
August 11, 2018 at 5:26 pmApril, I am glad you tried the recipe, next time use quantity of oil you are comfortable.
Mohit
April 14, 2018 at 7:22 pmThank you Manjulaji for your recipes, which are helping me to learn cooking. For the kala-chana recipe, is turmeric 1/2 tablespoon? I used 1/2tablespoon and it came out good. But other recipes use smaller turmeric than this one.
Richard
March 25, 2017 at 6:27 amI recently found your web site and enjoy watching your cooking videos. I have a question regarding using a pressure cooker. My pressure cooker has three levels of pressure I can use, 5, 10 and 15 pounds of pressure. For your recipes which level will work best?
Thank you
Richard
Manjula Jain
March 25, 2017 at 11:37 pmRichard, sorry I have not used those pressure cooker, what do they recommend for pinto beans or kidney beans that will work.
Rajinder
December 9, 2017 at 7:58 pmYou have not used onions n tomatoes … how u going to make gravy .. kindly describe completely
Manjula Jain
December 21, 2017 at 11:58 amRajinder, besan helps making the gravy
ROOPA RAVI
March 14, 2016 at 6:25 pmAunty, I have tried so many of your recipes. THey always turn out great. Thank you .
Manjula Jain
March 15, 2016 at 6:01 pmROOPA RAVI, thank you
myb
June 26, 2015 at 3:58 pmVery nice recipe. Loved by all. Do you have an index of all your recipes?
You are an excellent cook! Thanks.
Erum Suhem
May 26, 2015 at 11:36 pmLoved the recipe aunty. Thank u so much sharing it.!!!
ana808
April 19, 2015 at 9:41 pmHi Aunty, I just made this dish for the first time and I am so happy with it! Thank for all of the great recipes and YouTube’s to show how it’ s all done.
Namaste
Stephanie
October 23, 2014 at 12:29 amShazia
November 28, 2013 at 11:27 amThank you for such a delicious and heart warming recipe. This is the way my mom makes it. Warm regards. Shazia
vineeta
September 19, 2013 at 8:34 amNice . yummy. It helps me a lot.
Sumaya
December 12, 2012 at 12:37 pmthnku vry much fr dis recipe…it will taste better if we blend 2tbsps of milk powder n 2tbsps of cooked chana to d coconut milk and add it to the curry n yeah d coconut shd be roasted too..if you are a thick gravy lover try dis…it vl taste yummyy..trust me!!!
IndiraManooHarridan
November 1, 2012 at 7:05 pmDear aunty I would like to try this dish my husband loves chickpeas one question I have is what can be substitute for gram flour can I used regular all purpose flour
Teresa
September 15, 2013 at 5:12 amI loved this recipe. I used chickpea flour and the gravy was not so thick. Next time I would use the flour listed in the ingredients or one used for basic rioux. All purpose flour would work. Other alternatives could be corn starch or potato flour. Just some ideas.
Manjula Jain
September 15, 2013 at 9:12 pmTeresa,
All purpose flour will not work, Use BESAN you can find this in Indian grocery stores, if you do not have besan mash some kala chana to give thickness to gravey. Chickpea flour is not the same as besan and if you follow my recipes I use besan for many dishes.
SS
October 27, 2012 at 8:27 pmWhat is a good substitute for besan (gram flour) for people with allergic to it? Corn starch?
Manjula Jain
October 27, 2012 at 10:40 pmSS
If you are allergic to besan you can not have Kala Chana, besan is shelled kala chana flour. Sorry this dish is not for you.
Lonormi Manuel
July 29, 2012 at 7:50 pmYour videos are VERY helpful! It really helps me to see what you’re doing as I look at the recipe. Thank you so much!
khoG
July 14, 2012 at 4:19 pmWow..you saved my Day:)Tried Indian dish for the first time and your recipe was great!Slurp!Thank you:-)You are a life Savior…
Aayushi
April 18, 2012 at 8:00 pmI tried this recipe.. and it came out great. Fast and Easy ! Thank you Manjula Aunty. 🙂
Shabda41
January 18, 2012 at 9:52 amI made this recipe for a second time. It is so delicious! Most Anglo-Americans have never even heard of black chickpeas.
Maybe I was Indian in my last life because I can eat this every day and not get tired of it. I make it exactly as written except I don’t use a pressure cooker. I have to order the black chickpeas online as there is no Indian grocery near me. I am happy to have discovered ‘hing” as well. The smell when you drop it into hot oil is wonderful. Do you have any other recipes using black chick peas? Thank you for your website.
Neil P.
February 29, 2012 at 5:28 pmI agree – I love black chana – always have. They are great boiled – with some olive oil, lemon juice, salt and red pepper mixed in. A great high-protein snack. I am looking forward to more recipes on here too – I grew up with a similar dry-paste version of this curry and haven’t seen them incorporated elsewhere.
Adi Kaushik
November 22, 2011 at 8:19 pmHello Manjula Aunty,
Many thanks for all your recepies. I refer to your website quite frequently. My wife is pregnant and I cook many recipes from your website for her. She enjoys the food very much.
Thanks
Adi
Ashwini
October 26, 2011 at 11:36 amHi Aunty,
I have a question – when I added besan to the heated oil, I think it got a little burnt and gave a not-so-good smell and taste to my dish at the end.
Should the flame be low when I add besan? Any other tips to avoid burning of besan is most appreciated…
Thanks Aunty!
Ashwini
Deepa
June 28, 2011 at 8:43 amDear Manjula,
This site is like a treasure.. I just love the recipe.. Thanks a lot.
Cheers,
Deepa
Jesse
May 28, 2011 at 1:48 amThis is the best preparation I have found for Kala Chana! The gravy is aromatic and salty and it pairs with rice so wonderfully. The gravy is thickened perfectly by the besan just so it isn’t too watery. Its flavor and consistency are similar to spanish black beans and rice, but the aroma beats it on all counts. Delicious!
pradnya
April 25, 2011 at 4:32 pmManjula Aunty,
The reciepe is wonderful. I never knew abt adding gram flour in the curry. i am definately going to try this tonight. Thanks once again.
vandana rajesh
April 24, 2011 at 10:35 pmHave come across your website recently during my search for the pani puri recipe. You have a truly amazing collection of recipes and your step by step videos are just too good. My pani poori came out beautifully(have posted it on my food blog). Will surely be trying more of your delicious recipes.
Archana
April 20, 2011 at 11:11 amNamaste Manjula aunty !
First of all i wanna thank you very much for sharing your recipes . All your recipes turn out very good . Just love the way how you make cooking so simple and easy which makes me visit your website again and again and try new recipes 🙂 .
Like other dishes this one too turned out to be delicious !! .. We enjoyed it !! Cheers!!
Rabiah
April 20, 2011 at 1:26 amLooks yummy! I’ve always been looking for a good recipe for kala chanas and I think I’ve found one. Will surely try this out.
I didnt know that gram flour is added too. Is it for the thickness of the gravy?
Spoonthat.com
April 18, 2011 at 12:51 pmKala chana is delicious with rice when there is gravy and even more delicious with puffed rice or mur mure when it is dry! Bangali households really enjoy it specially at the time of breaking their fasts in Ramadan.
Sanyukta
April 18, 2011 at 12:17 pmLove this curry over plain rice…looks amazing …
Aunty I has a query regarding April contest.can raw banana/plantain can b used instead of banana…hoping to hear from u soon
Regards
Sana
Manjula Jain
April 18, 2011 at 5:42 pmSanyukta,
It will be fine.