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Kala Chana Masala ( Black chickpeas curry)

Kala chana masala or black chickpeas curry, is a popular dish from North Indian cuisine. Black chickpeas are simmered in an onion, tomato base sauce and some aromatic Indian spices. Enjoy this flavorful, excellent protein rich curry over steamed white rice or some naan. This recipe is VEGAN, GLUTEN-FREE
Course Main Course
Cuisine North Indian
Keyword kala chana,kala chana masala,punjabi kala chana,black chickpeas curry,instant pot kala chana,chana masala
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 4
Author Jyoti Behrani

Ingredients

  • 1 cup  DRIED KALA CHANA, soaked overnight or minimum 4 hours
  • 2 cups water for pressure cooking
  • 1 medium onion, chopped
  • 2 medium tomato, chopped
  • 1 green chili, adjust to taste
  • 1/2 inch ginger, chopped
  • 2-3 cloves garlic, chopped
  • 2 tablespoon oil
  • 1 teaspoon CUMIN SEEDS ( Jeera )
  • 1 BAY LEAF (Tej patta)
  • 1/8 teaspoon ASAFOETIDA (Hing)
  • 2 WHOLE GREEN CARDAMON
  • 1/8 teaspoon Baking Soda
  • 1 lemon Freshly squeezed lemon juice, adjust to taste
  • salt to taste

DRY SPICES

FOR GARNISH

  • Handful of fresh cilantro, chopped
  • 1 lemon, cut into wedges

Instructions

PREP FOR KALA CHANA MASALA ( BLACK CHICKPEAS CURRY )

  • Soak the dried black chickpeas ( kala chana ) overnight or minimum of 4 hours.
  • Chop all the veggies – onion, tomatoes, ginger, garlic, keep it aside.

INSTANT POT KALA CHANA MASALA ( BLACK CHICKPEAS CURRY )

  • You will need INSTANT POT
  • Drain the water from the soaked black chickpeas, rinse and keep it aside.
  • Turn on Instant Pot to saute mode (high), add oil, cumin seeds, bay leaf, whole green cardamon, chopped onions. Saute for 3-5 minutes, or until onions are translucent.
  • Add chopped garlic, saute for 30 seconds.
  • Add chopped tomato, ginger, green chili. Dry spices – coriander powder, red chili powder, turmeric powder, dried mango powder. Saute for 3-5 minutes, or until tomatoes are soft.
  • Add beans, baking soda, water, and salt to taste. Close the lid with vent on sealing position.
  • Turn on Instant Pot to Manual / Pressure cook (high) for 30 minutes. Let pressure release naturally, around 10 minutes, and then release the remaining pressure manually.
  • Open the Instant pot, check if the beans are soft and cooked. If required, add few minutes of pressure cooking.
  • Turn on Saute mode (more), add garam masala, lemon juice.
    Note: Simmer for few minutes or until desired thickness. Sauce thickens as it cools.
  • Garnish with some fresh coriander. Serve hot with steamed rice, roti or paratha.

STOVE TOP KALA CHANA MASALA ( BLACK CHICKPEAS CURRY )

  • Follow the recipe as discussed. Close the pressure cooker, after the first whistle, reduce the heat to low and cook for 30 minutes. Let pressure release naturally. Rest of the recipe is same as Instant pot.

Notes

Please refer to the post earlier for the following:
  1. PRO TIPS FOR THE BEST BLACK CHICKPEAS CURRY
  2. FAQ ABOUT BLACK CHICKPEAS CURRY