Kala Chana is Black Chana which is a very good source of vegetarian protein. It can be cooked in a variety of forms like chaat, curries, or ghugni. Here is how to make it.
You can also try these Black Chana Recipes too – Sookha Kala Chana, Jaisalmeri Chana, Kadala Curry, and Chana Chaat.
Jump to:
What is Kala Chana?
Black Chana or Kala Chana, also known as Bengal Gram belong to the family of chickpeas and are very rich in protein.
These desi chickpeas are a great source of protein, especially for vegetarians.
Not only this, they also have much higher fibre content and lower glycemic index.
Health Benefits
Kala Chana is an excellent source of protein, therefore a great replacement for meat in vegetarian and vegan diets.
It is said to be high in antioxidants, which promotes heart health and reduce the risk of heart diseases
Also rich in fibre, it helps in controlling the cholesterol levels which also promote cardiovascular health.
It also aids weight loss and helps in digestion.
About This Recipe
Kala Chana Curry is a popular North Indian Curry, where black chickpeas are cooked in a spicy yogurt based gravy.
This high protein curry is very simple to make and is a one-pot dish, making it apt for your weekday meals. It will take just 30 minutes of your kitchen time, and you will have a delicious curry ready to be served with some steamed rice.
Along with yogurt, a little besan or gram flour is added which helps in the thickening of the curry. If you do not want to make your curry thick, you can avoid it too.
Also for the best taste, make sure you make this curry in mustard oil as it lends it a delicious flavor.
It is also a great curry to make, when you are out of vegetables in the fridge or when you just want to give your usual sabzi a break.
This curry is,
- High in Protein
- Gluten-Free
- Easy to make
- A one-pot dish
- Delicious
- Apt for everyday meals
Ingredients
Kala Chana – Also known as black chickpeas, is a great source of protein. They are soaked overnight or for a minimum of 6 hours so that they cook faster.
Yogurt – This curry has a spicy yogurt base. You can use either homemade fresh curd or the store-bought ones.
Gram Flour – Along with yogurt, gram flour is also added to thicken the curry.
Oil – Make this curry in mustard oil, it lends a beautiful flavor to the curry. If mustard oil is not available, you can use any vegetable oil to make this high protein curry.
Kasuri Methi – This makes any simple dish taste better and it goes really well with the spicy yogurt curry.
Whole Spices – For whole spices, I have used cloves, cinnamon, and cardamom. You can even add bay leaf and dry red chilies to the tadka.
Other Ingredients – Some of the basic ingredients required for this curry are onion, tomato, ginger, garlic, coriander powder, turmeric powder, Kashmiri red chili powder, and salt.
Step By Step Recipe
Add onion, ginger, garlic, and tomato in a blender and blend to make a coarse paste.
Heat oil in a pressure cooker. Add cloves, cinnamon, and cardamom and fry for a few seconds. Add onion, tomato paste, and cook for 5-6 minutes.
Now add coriander powder, turmeric powder, and Kashmiri red chilli powder and fry for another minute.
Add the soaked chana, yogurt, besan, kasuri methi, and salt and cook for a minute.
Add 2 cups of water and pressure cook the chana until it is well cooked.
Remove the cooker from heat and let the pressure release. Open the lid of the cooker. Garnish the chana with fresh coriander and serve hot.
Frequently Asked Questions
You can soak it overnight or a maximum of 3-4 hours are enough to make them grow plump and ready for cooking.
If you are in a hurry, you can soak them in hot water instead of about 2 to 3 hours.
Cook it in a pressure cooker till the cooker releases about 6 to 8 whistles on high to medium flame.
You can also cook on a high flame for about 2 whistles and then on a medium flame for about 15 minutes.
If cooking in an instant pot, then you need to cook it at high pressure for about 25 to 30 minutes.
Yes, you can! Follow the same recipe and use other Chana such as Kabuli Chana, Hara Chana, or even White Peas instead of Black Chickpeas in this curry.
You can skip curd and make this gravy with only an onion tomato base. If you like to have your curry creamy, you can add in coconut milk instead of curd/yogurt.
Instant Pot Directions
To make this recipe in Instant Pot, add onion, ginger, garlic, and tomato in a blender and blend to make a coarse paste.
Press the saute button on the instant pot. Once it displays hot, add the oil.
Add cloves, cinnamon, and cardamom and fry for a few seconds.
Add onion, tomato paste, and cook for 3-4 minutes.
Now add coriander powder, turmeric powder, and Kashmiri red chilli powder and fry for another minute.
Add the soaked chana, yogurt, besan, kasuri methi, and salt and cook for a minute.
Add 2 cups of water and close the pot with its lid.
Press PRESSURE COOK.
Set the time to 30 minutes at high pressure and make sure that the pressure valve should be in the sealing position.
Let the pressure release naturally.
Open the pot, garnish with finely chopped coriander leaves.
Storage Suggestions
This curry will last for about 2 days when stored in the fridge in an airtight container. Heat it properly while serving. If you feel its a little dry, add in a little water while reheating.
I will not recommend you to freeze it as it has yogurt, which will split while you thaw it later. But if you are making it without curd and only with an onion-tomato base, you can freeze it for about a month.
Serving Suggestions
This curry can be served along with Indian Bread such as Phulka, Tawa Paratha, Lachha Paratha, Bhatura, Naan, or Puri.
This curry also tastes delicious along with Steamed Rice, Jeera Rice, and even Matar Pulao.
Recipe Card
Kala Chana Curry Recipe
Ingredients
- 1 cup Onion (chopped)
- 2 tsp Ginger (chopped)
- 2 tsp Garlic (chopped)
- 1 cup Tomato (chopped)
- 4 tbsp Mustard Oil
- 2-3 Cloves
- 1 inch Cinnamon
- 1 Black Cardamom
- 2 tsp Coriander Powder
- 1 tsp Turmeric Powder
- 2 tsp Kashmiri Red Chilli Powder
- 1 cup Black Chana (soaked)
- 1/4 cup Yogurt
- 2 tbsp Besan
- 2 tbsp Kasuri Methi
- Salt (to taste)
Instructions
- Add onion, ginger, garlic and tomato in a blender and blend to make a coarse paste.
- Heat oil in a pressure cooker.
- Add cloves, cinnamon and cardamom and fry for a few seconds.
- Add onion, tomato paste and cook for 5-6 minutes.
- Now add coriander powder, turmeric powder and Kashmiri red chilli powder and fry for another minute. Add little water if the masala is burning.
- Add the soaked chana, yogurt, besan, kasuri methi and salt and cook for a minute.
- Now add 2 cups of water and pressure cook the chana until it is well cooked.
- Remove the cooker from heat and let the pressure release.
- Open the lid of the cooker. Garnish the chana with fresh coriander and serve hot.
Vasuda Bhaskar
This is by far the best recipe of Kala chana. I was not very fond of Kala chana except for sukhe chane, but I love this recipe.
Neha Mathur
So nice to hear this 🙂