Kala chana means black chickpeas and it is one of the most underrated ingredients in the pantry. This curry is quite similar to kabuli chana or white chickpeas except that it is made using Tyson chickpeas/ desi chana/ black butte chickpeas. This variety has a dark brown or black coat but a white seed inside. It is a great variation and full of protein.
PS: If you want to eat brown rice and simply cannot. Pair it with green moong, chickpeas, black chane or rajma. It is just perfect!
Jump to:
- What else can you make from chickpeas?
- Benefits of eating kala chana
- Equipment
- Ingredients
- How to cook vegan black chickpeas recipe?
- Substitutions
- Variations
- Storage
- Related links
- black chickpeas curry | kala chana recipe
- What's a good cheap easy side dish to serve with chana masala besides rice and naan?
- FAQs
What else can you make from chickpeas?
You can make a dry version(sookhe kale chane) Indian style or have it as a curry below. It also makes a great appetizer chana jor garam which can be fried or made in an air fryer. It can also be used in soups , salads and to make hummus.
Benefits of eating kala chana
- Good for heart
- Great source of protein and iron
- Helps in weight loss.
- Lowers cholesterol
- Helps prevent diabetes and maintain blood sugar as it digests slowly.
Equipment
- pressure cooker or Instant pot.
- Pan/pot for cooking the curries.
Ingredients
- Boiled black chickpeas
In case of using dried chickpeas - Soak kaale chane overnight or at least for 4 hours in tap water /or for 2 hours in hot water. They swell and double in the size post soaking.
In case you want to use canned chickpeas- If you want you can also use canned chickpeas for this curry. Just drain the liquid and give it a rinse in water optionally, if you want to avoid extra sodium in it.
Pressure cook the chickpeas with 3-4 cups of water and bit of salt for 2-3 whistles or in a covered pot, until soft.
For instant pot, I would recommend to cook on high of 15 minutes and release the steam after 15 minutes. This would change a bit based on the quality chickpeas you are using.
Other ingredients are
- Onions ,diced
- Tomato ,puree/diced tomatoes
- Ginger-garlic paste
- Curry powder
- Red chilli powder / paprika
- Garam masala
- Salt as per taste
- Water
- Oil ( coconut oil/ vegetable oil/ sunflower oil)
- Potato (optional)
How to cook vegan black chickpeas recipe?
In a pan or a pot, heat oil. Add onion with some salt and sauté on low/medium heat until brown.
- Cook until the onions turn brown. Add ginger and garlic.
- Add the tomato puree with little salt. Mix well.
- Continue cooking with little salt, once tomatoes have cooked. Add the spices.
- Continue cooking until the masala has mixed well.
- Add the potato pieces and mix well.
- Now, add 2 cups of hot water along with soaked chickpeas. Cover and cook for 10-15 minutes.
- Serve kale channe hot with rice/bread.
Substitutions
You can also make it vegetarian by adding some ghee or butter in the end. That is strictly optional. Some people even add some paneer, to make chola paneer. If you do not get paneer locally, you may even use halloumi. You may also add chopped spinach if you like to make a variation of saag channa.
Variations
You can also make kale chane recipe without onions and garlic. Just with some tomato paste. If you like it spicy, add more red chili powder or increase the green chillies in the recipe. If you like it milder, you may use Kashmiri red chilli powder or paprika. Adjust salt according to your taste. Adding a dash of lemon juice before you serve helps increase the taste.
If you forgot to soak chickpeas overnight, soak them for an hour or two in hot water. You can also try using canned chickpeas for this recipe.
Storage
You can store the kala chana recipe for 1-2 days in the refrigerator. It tastes even yummier the next day.
Related links
black chickpeas curry | kala chana recipe
Equipment
- pressure cooker
- pan / pot for cooking curryfor cooking curryfor
Ingredients
- 2-3 tablespoon oil
- 2 medium onions diced
- 1 cup pureed tomatoes / diced tomatoes
- 1 tablespoon ginger paste
- 1 tablespoon garlic paste
- ½ tablespoon garam masala or adjust as per taste
- 1 tablespoon curry powder
- ½ tablespoon red chilli powder or paprika powder adjust as per taste
- 2 medium potatoes cubed,optional
- 3 cups Boiled black chickpeas (refer notes for dried chickpeas)
- 2 cups hot water
- Salt as per taste
Instructions
- In a pan or a pot, heat oil. Add onion with some salt and sauté on low/medium heat until dark brown. (If you prefer the dark gravy cook as brown as possible.) Add ginger, garlic once onions are cooked.
- Add the crushed/pureed tomatoes with little salt.(I have just blended fresh tomatoes here.)
- Continue cooking with little salt, once tomatoes have cooked. Add the spices.
- Continue cooking until the masala has mixed well. You will get a divine aroma which makes you fall in love instantly! 🙂
- Add the potato pieces and mix well.
- Now, add 2 cups of hot water along with soaked chickpeas. Cover and cook for 10-15 minutes.
- Serve hot with rice/bread.
Notes
Nutrition
What's a good cheap easy side dish to serve with chana masala besides rice and naan?
You can serve the curry with many other dishes as a chaat or Indian street food.
FAQs
atleast 2-4 hrs
If you press a chickpea, it should be soft and mushy.
They have higher fiber and iron but almost similar protein & carbohydrate.
Please share your inputs..