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Heavy-bottomed cooking pot
Steady heat helps rice, dal and slow-simmered sauces cook evenly without catching on the base.
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Vegan Masala Recipe
Kala Chana Curry
Kala chana curry has a wonderfully earthy flavour, with black chickpeas simmered in a robust onion-and-tomato masala. It is hearty, protein-rich and even better after the spices have had time to settle.
Recipe by Craig LogueHow our recipes are created
40 minPrep: 10 minCook: 30 minServes 4North IndianVegan
kala chanachickpea curryone-pot
From the kitchen
What to expect
Black chickpeas are firmer and nuttier than their pale cousins, so soak and cook them until fully tender. Their cooking liquid is useful too; it gives the gravy body without muting the spices.
Serving idea
Best served simply
Serve with roti, plain rice or jeera rice, with sliced onion and lemon on the side.
Useful equipment
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Pressure cooker or Instant Pot
Useful for getting chickpeas, beans and lentils tender without a long stovetop simmer.
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Cook the recipe
Method
- 1
Soak 200g dried black chickpeas overnight, then drain and rinse well.
- 2
Heat 2 tbsp oil in a pressure cooker or heavy pot over medium heat. Add 1 tsp cumin seeds and let them crackle.
- 3
Add a pinch of asafoetida, if using, then 1 large onion, finely chopped. Cook slowly until the onion turns light golden at the edges.
- 4
Stir in 4 cloves garlic, minced, 1 inch ginger, grated, and 2 green chillies, finely chopped. Cook for 1 minute, until the raw smell softens.
- 5
Add 2 medium tomatoes, chopped, and cook until they break down and the masala looks thick and glossy.
- 6
Mix in 1 tsp chilli powder, 2 tsp coriander powder, and 1/2 tsp turmeric powder. Cook for 30 seconds so the spices bloom in the oil.
- 7
Add the soaked chickpeas, 1 cup water, and 1 tsp salt. Stir well, then cover and pressure cook for 10 to 12 whistles, or simmer covered in a pot until the chickpeas are fully tender.
- 8
Once cooked, stir in 1 tsp garam masala and simmer for 2 to 3 minutes. If the curry feels too loose, mash a few chickpeas against the side of the pot to thicken it.
- 9
Finish with 2 tbsp fresh coriander, chopped, and serve hot.
Gather everything first
Ingredients
- •2 tbsp oil
- •1 tsp cumin seeds
- •a pinch of asafoetida (optional)
- •1 large onion, finely chopped
- •4 cloves garlic, minced
- •1 inch ginger, grated
- •2 green chillies, finely chopped
- •2 medium tomatoes, chopped
- •1 tsp chilli powder
- •2 tsp coriander powder
- •1/2 tsp turmeric powder
- •200g dried black chickpeas, soaked overnight, drained and rinsed
- •1 cup water
- •1 tsp salt
- •1 tsp garam masala
- •2 tbsp fresh coriander, chopped
A few useful notes
Notes
- •The onion and tomato base should be cooked properly; if they stay sharp, the curry will taste flat even after the chickpeas are done.
- •Kala chana should be tender but still hold its shape. If you are simmering instead of pressure cooking, add a little more water as needed.
- •For a thicker curry, mash some chickpeas into the masala at the end rather than reducing the liquid too far.
- •Leftovers keep well for 3 days in the fridge and usually taste fuller the next day. Reheat with a splash of water so the sauce loosens evenly.
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