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Kala Chana (Curried Black Chickpeas)

 

Kala Chana (Curried Black Chickpeas)

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Curried kala chana with basmati rice is the ultimate comfort food in my house, everyone loves it! Kala chana is from the chickpea family but is a smaller bean with a rough outer covering that is blackish/brownish. They’re super-hearty with high fiber content and a low glycemic index, but they take a long time to cook and so I like to soak them for a few hours then cook them in a pressure cooker or instant pot.  
Servings: 4
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour

Ingredients 

  • 1 cup brown chana
  • 3 cups water
  • 1 tablespoon oil
  • 1 teaspoon cumin seeds
  • 1 onion, (medium, diced)
  • 1 tablespoon ginger, (minced)
  • 5 tablespoons garlic, (minced)
  • 2 cups tomatoes, (medium, blended)
  • 2 teaspoons coriander powder
  • 1/2 teaspoon garam masala
  • 1/4 teaspoon ground turmeric
  • 1 teaspoon salt
  • 2 cups water
  • 1 teaspoon lemon juice
  • Cilantro, (chopped, for garnish)

Instructions 

  • Wash brown chana and soak for 4 hours or overnight in 3 cups of water. They will increase in size when they are soaked. 
  • Start an instant pot in sauté mode and let heat, then add oil and cumin seeds.
  • When cumin seeds start to splutter, add chopped onion, ginger, and garlic, and sauté for a few minutes.  
  • Transfer mixture to a blender and blend well.  
  • Add blended tomatoes and spices, then stir and sauté for another 2 minutes.
  • Drain soaking water from chickpeas, then add chickpeas and 2 cups fresh water to instant pot.
  • Change the instant pot setting to manual mode for 45 minutes.
  • When the instant pot beeps, let the pressure release naturally. 
  • Open the instant pot and add lemon juice, stirring well.
  • Garnish with cilantro and serve with cooked basmati rice.

BON APPÉTIT!