Delicious Kala Chana Curry - Instant Pot

Kala chana curry is a popular dish in Indian cuisine made with black chickpeas (also known as kala chana) cooked in spiced onion-tomato masala sauce. This chana curry is a highly nutritious and flavorful dish that is perfect for anyone looking for a vegan and gluten-free option.

In just 30 minutes, you can have a delicious one-pot dish that is perfect for a simple everyday meal. Kala chana is a versatile dish that can be enjoyed with rice or Indian flatbread like roti or naan. Made with black chickpeas, this high-protein curry is a healthy and filling meal that is also easy to make and uses pantry staples.

This hearty and delicious kala chana curry is healthy, flavorful, and perfect for a quick and easy meal. This black chickpeas curry is perfect for anyone looking for a simple and healthy everyday meal that is packed with protein and flavor.

What is kala chana

Kala chana literally translates to black chickpeas. This name can be somewhat inaccurate as they are actually brown or reddish-brown in color. They are a variety of garbanzo beans that is native to the Indian subcontinent. Black chickpeas are also called whole Bengal gram, desi chickpeas, or desi chana. They are smaller than white chickpeas and have tougher skin.

Black chickpeas are considered a good source of protein, fiber, and other essential nutrients, making them a nutritious addition to any meal. Kala chana is also often used during fasting periods in some Indian communities as it is considered a sattvic food. Kala chana is a popular ingredient in Indian cuisine and is used to make a variety of dishes such as curries, salads, and snacks.

Ingredients

Kala chana: Also called black chickpeas or brown chickpeas, this is the main ingredient of this kala chana curry.

Aromatics: We are using onion, ginger, and garlic. Red onions or yellow onions will work for this curry.

Tomatoes: I have used canned tomatoes; however, fresh tomatoes can also be used to make this curry.

Spices: Bay leaves, cumin seeds, ground coriander, ground cumin, turmeric powder, red chili powder, and garam masala.

Other ingredients: Green chili peppers (or serrano pepper), cilantro, and lemon juice (or lime juice).

Kala chana curry step-by-step instructions

Step 1: Wash the chickpeas thoroughly and pour fresh water. Soak them for 4-6 hours. You can also soak them overnight (image 1).

Step 2: Set Instant Pot in saute mode and add olive oil. Once it heats, add the whole spices (cumin seeds and bay leaf). Once the cumin seeds begin to sizzle, add ginger, garlic, green chillies, and onions. Saute for 3-4 minutes or until the onions are translucent (image 2).

Step 3: Add the canned tomatoes (or chopped tomatoes), ground turmeric, red chili powder, cumin powder, coriander powder, sugar, and salt. Mix well and saute for 2-3 minutes (images 3 and 4).

Step 5: Add the soaked kala chana to the onion-tomato gravy along with 3 cups of water. Mix well and deglaze the pot (images 5 and 6).

Step 6: Secure the Instant Pot and set the vent to the sealing position. Put it in pressure cook mode for 20 minutes on high pressure. Do a natural pressure release for 10 minutes, then do a quick release. Carefully open the lid (image 7).

Step 7: Top with garam masala, cilantro, and lemon juice. Mix well (image 8).

Stovetop Instructions

Follow these steps to make black chana curry on a stovetop pressure cooker:

• Wash the chickpeas thoroughly and pour fresh water. Soak them for 4-6 hours. You can also soak them overnight.
• Once they are soaked, drain all the water from them and set them aside.
• Place the stovetop pressure cooker on medium heat and add oil. Once it heats, add cumin seeds and bay leaf.
• Once the cumin seeds begin to sizzle, add fresh ginger, garlic, and green chili. Saute for one minute.
• Add the onions and saute for 5-6 minutes or until the onions are translucent.
• Add the canned tomatoes, ground turmeric, red chili powder, ground cumin, ground coriander, sugar, and salt. Mix well and saute for 5 minutes.
• Add the soaked chickpeas along with 4 cups of water.
• Close the cooker and pressure cook on a medium flame for 6 whistles.
• Let the pressure come down naturally.
• Top with garam masala, cilantro, and lemon juice. Mix well and serve.

Useful tips

Soak the kala chana overnight or for at least 8 hours before cooking. This will help the chickpeas cook faster and more evenly. If you have not planned ahead, then follow the table below to adjust the cooking time.

Adjust the spice level to your liking. If you prefer a milder curry, reduce the amount of chili powder or omit it altogether.

For a creamier texture, you can blend a portion of the cooked chickpeas with the gravy before adding them back to the pot.

This dish is great for meal prep and can be stored in the refrigerator for up to 5 days. Kala chana curry also freezes well and can be frozen for up to 3 months. Cool it completely and store it in an airtight container.

What to serve with black chickpeas curry?

Kala chana curry is a flavorful and filling dish that can be enjoyed on its own or paired with some of these side dishes. Here are a few suggestions for what to serve with black chana masala for a complete meal:

Plain rice: Steamed basmati rice is a classic accompaniment to Indian curries, including kala chana curry. You can use white rice or brown rice, depending on your preference.

Jeera rice: This dish pairs well with cumin-flavored rice or jeera rice.

Naan bread: Naan is a popular Indian bread that is perfect for soaking up the rich sauce of kala chana masala. You can also serve other types of bread, such as roti or chapati.

Raita and salad: Raita is a yogurt-based side dish that can help balance the spiciness of kala chana curry. Kachumber salad is also a great accompaniment to this black chickpea curry.

Papadum: Papadum is a crispy Indian snack that can be served as a side dish or appetizer. It can be found in most Indian grocery stores and comes in a variety of flavors.

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