Kala Chana | Black chana gravy | Black chickpea recipe

Kala Chana | Black chana gravy | Black chickpea recipe. A step-by-step recipe with pictures. A detailed recipe with pictures of how to make the tastiest Black chickpea curry in a pressure cooker. Kala Chana is an Indian variety of chickpeas made in curry and dry form. Learn how to make Kala chana | Black chickpea curry prepared in tomato-onion base mixed with selective Indian spices to make it taste best.

How to make Kala Chana Curry / Black chickpea curry?

1. Soak Chana/chickpeas overnight or for 9-10 hours. (do it on the previous day night)
2. Keep the Chanas to boil in a Pressure cooker/pan covered with a lid. The water levels will be: In a pressure cooker double the water. And in a pan add 3 times the water and keep checking the levels in between.
3. Simultaneously, prepare the tempering/Tadka for the Kala chana made with tomato +onion +spices. The proportion of these is critical in getting the perfect taste and texture.

Follow the recipe down with step-by-step pictures to get the perfect texture.

Other Popular Curry recipes on the blog :

1. Pindi Chole recipe | Pindi Chana Masala
2. Rajma Masala | Rajma Masala -restaurant style
3. Soybean Curry |Soya Aloo Matar | Nutrela Chunks
4. Jackfruit Curry | Kathal Curry | Kathal Ki Sabzi
5. Aloo Wadiyan- A Punjabi delicacy
6. Butter Chicken
7. Punjabi Chicken Curry
8. Punjabi Lobia Recipe / Black-eyed peas 
9. Malai Kofta
10. Matar Paneer | Cottage cheese and peas gravy

Raita/ Curd recipes to go with Curry dishes:

1. Aloo Raita 
2. Boondi Raita recipe 
3. Cucumber Raita 
4. Kachumber Raita with tempering.
5. Homemade Curd | Dahi-How to make thick, creamy, and rich curd at home.

Popular Salad Recipes to go with any Indian Lunch or Dinner Menu:

1. Papaya- Beetroot- Corn Salad recipe
2. Raw Papaya Salad 
3. Mango Salad 
4. Indian Vegetarian Boondi Salad 
5. Chickpeas fruit & nut salad 

Kala Chana | Black chana gravy | Black chickpea recipe

Print Recipe

Learn how to make Kala chana | Black chickpea curry prepared in tomato-onion base mixed with selective Indian spices to make it taste best.

• CourseDinner, easy, Lunch, Main Dish
• KeywordGluten-free recipe, Kala Chana / Black chickpea, Vegan recipe, Vegetarian Main

Servings	Prep Time
4-5 people	10 min

Cook Time	Passive Time
30 min	10 hours

Servings Prep Time 4-5 people 10 min

Cook Time Passive Time 30 min 10 hours

Kala Chana | Black chana gravy | Black chickpea recipe Print Recipe Learn how to make Kala chana | Black chickpea curry prepared in tomato-onion base mixed with selective Indian spices to make it taste best. CourseDinner, easy, Lunch, Main Dish KeywordGluten-free recipe, Kala Chana / Black chickpea, Vegan recipe, Vegetarian Main Servings Prep Time 4-5 people 10 min Cook Time Passive Time 30 min 10 hours Servings Prep Time 4-5 people 10 min Cook Time Passive Time 30 min 10 hours

Ingredients

Boiling the Chana/ Chickpea

• 400 gms Kala chana / Black chickpeas
• 3 cup water 600 ml
• 1 tsp salt or as per taste
• 4 long/cloves
• 1 inch cinnamon stick /dalchini
• 2 Black Cardomom
• 2-3 green cardomom

Tempering- Kala Chana / Black Chickpeas

• 1 big onion paste/grated
• 5 small Tomatoes pureed
• 4 Garlic cloves

Servings: people

Instructions

1. Soak the Kala chana the night before.
2. Cooking: In a pressure cooker add soaked kala chana, 3 cups water, all whole spices, salt, and Haldi/turmeric, and close the lid. Cook on high flame till 1 whistle and then simmer and cook further till 3 more whistles. Close the flame and wait for the steam to release.

   
3. While the Kala chana is cooking you can begin to make the tempering. When the steam release the chana will look something like this. -> Keep them aside till tempering is ready.

   

Tempering - Kala Chana

1. Heat oil/ Desi ghee. Grind onions to paste.

   
2. Add onions and cook till golden brown. Add a little water to mix the onions and add all spices as well. Mix and cook till oil separates.

   
3. Add pureed tomatoes. Cover and cook till done and oil separates again. The masala should become semi-dry.

   
4. Add the boiled chana and cook on simmer, covered for 5-6 minutes or till the chana/chickpea are nicely mixed with the gravy. Add water for consistency in case needed.

   
5. Serve hot, garnished with coriander leaves, with salad, Kachumber Raita, and Rice/ Tandoori roti.

Recipe Notes

Served best with Masala Rice and Kachumber Raita. Recipe on the Blog.