Kala Chana (Black Chickpea Curry)
A hearty Punjabi-style black chickpea curry that’s rich, comforting and perfect for weeknight meals.
570 minPrep: 540 minCook: 30 minNorth IndianVegan
kala chanachickpea curryone-pot
Method
- 1
Soak black chickpeas overnight, then drain and rinse.
- 2
Heat oil in a pressure cooker or pot. Add cumin seeds and let them crackle.
- 3
Add onion and cook until lightly golden.
- 4
Add garlic, ginger and green chilli. Cook until fragrant.
- 5
Add tomatoes and cook until soft and the oil begins to separate.
- 6
Stir in turmeric, chilli powder, coriander powder and asafoetida.
- 7
Add soaked chickpeas, water and salt.
- 8
Pressure cook for 10–12 whistles or until chickpeas are tender.
- 9
Stir in garam masala and simmer a few minutes.
- 10
Garnish with fresh coriander and serve hot.
Ingredients
- •1 cup dried black chickpeas (soaked overnight)
- •2 tbsp oil
- •1 tsp cumin seeds
- •1 onion, finely chopped
- •2 tomatoes, finely chopped
- •4 cloves garlic, minced
- •1 tsp ginger, finely chopped
- •1–2 green chillies, chopped
- •1 tsp Kashmiri chilli powder
- •¼ tsp turmeric
- •1 tsp coriander powder
- •Pinch asafoetida (optional)
- •1½ cups water
- •Salt to taste
- •½ tsp garam masala
- •Fresh coriander to garnish
Notes
- •If chickpeas are still firm, cook a little longer with extra water.
- •Leftovers keep well for 2 days and taste even better the next day.