Kala Chana Recipe

Step 1

Rinse black chickpeas for a couple of times in water.

Step 2

In a large enough bowl, take 2.5 cups water and soak the black chickpeas or kala chana in it overnight or for 8 to 9 hours.

Step 3

Drain the water. Using a colander or strainer, rinse the soaked chickpeas in water for a couple of times and set aside.

Step 4

In a 3 litre pressure cooker, add 2 tablespoon oil or ghee. Reduce the heat to a low.

Step 5

Add cumin seeds. Let them crackle and then add finely chopped onions.

Step 6

Sauté onions till they become light golden on a medium-low to medium heat. Again reduce the heat to a low.

Step 7

Add finely chopped garlic, green chilli, ginger and sauté for 10 to 12 seconds or until the raw aroma of garlic and ginger goes away.

Step 8

Add finely chopped tomatoes and sauté them on a medium-low heat until the oil starts leaving from the sides of the onion-tomato masala. The tomatoes should soften and become pulpy.

Step 9

Swap fresh tomatoes with tomato puree or canned tomatoes. Crush the canned tomatoes before you add them. For tomato puree, add about ½ cup + 2 tablespoons of it.

Step 10

Add turmeric powder, asafoetida, coriander powder, kashmiri red chili powder and sauté for a minute on low heat.

Step 11

Then add the soaked black chickpeas and water. Season with salt and mix well.

Step 12

Pressure cook chana on a medium heat for 10 to 11 minutes or 10 to 12 whistles until the chickpeas are cooked tender and softened well. If they have a hard center or are undercooked, pressure cook further for 5 minutes.

Step 13

Lastly sprinkle the curry with garam masala and coriander leaves. If you like, garnish punjabi kala chana gravy with coriander leaves.

Step 14

Serve the black chickpeas gravy  with steamed rice, roti.

Step 15

Serve the kala chana gravy hot or warm with Indian breads like Roti or Paratha or Poori. This curry can also be enjoyed as a light soup with some toasted bread or dinner rolls.

Step 16

Rice is also a great option to serve with kala chana. Use your preferred rice – basmati or any variety. Flavored rice dishes like Jeera Rice (cumin rice), Ghee Rice also taste good with the curry.

Step 17

Store any leftover kala chana in the refrigerator for 1 to 2 days. While serving, reheat the curry in a pan and serve with a side of your choice.