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Kala Chana Recipe | Punjabi Kala Chana Curry

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Presenting a delectable one-pot Kala Chana recipe, a culinary delight bound to captivate the entire family, even during the most hectic weeknights. Requiring only 30 minutes of active preparation, this uncomplicated rendition of the traditional Punjabi favorite, featuring a curry of black chickpeas, guarantees a hassle-free dinner that's both satisfying and impressive.
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Prep Time 9 hours
Cook Time 30 minutes
Total Time 9 hours 30 minutes
Course Breakfast
Cuisine Indian
Servings 4
Calories 245 kcal

Ingredients
  

For Soaking

  • 1 cup black chickpeas (kala chana) – 172 grams
  • 2.5 cups water – for soaking

Other Ingredients

  • 2 tablespoons oil or ghee (clarified butter)
  • 1 teaspoon cumin seeds
  • ½ cup finely chopped onions – 63 grams or 1 medium-sized
  • 1.25 cups finely chopped tomatoes – 185 grams or 2 medium-sized
  • 1 teaspoon finely chopped garlic – 4 to 5 small to medium-sized garlic cloves
  • 1 teaspoon finely chopped green chillies or serrano pepper or 1 to 2 green chillies
  • 1 teaspoon finely chopped ginger or 1 inch ginger
  • 1 teaspoon kashmiri red chilli powder or ½ teaspoon cayenne pepper
  • ¼ teaspoon turmeric powder (ground turmeric)
  • 1 teaspoon Coriander Powder (ground coriander)
  • 1 pinch asafetida (hing) – optional
  • 1.5 cups water or as required
  • salt as required
  • ½ teaspoon Garam Masala or Punjabi garam masala
  • 1 to 2 tablespoons choppped coriander leaves – optional

Instructions
 

Soaking Black Chickpeas

  • Rinse black chickpeas for a couple of times in water. 
  • In a large enough bowl, take 2.5 cups water and soak the black chickpeas or kala chana in it overnight or for 8 to 9 hours.
  • Drain the water. Using a colander or strainer, rinse the soaked chickpeas in water for a couple of times and set aside.

Making Kala Chana

  • In a 3 litre pressure cooker, add 2 tablespoon oil or ghee. Reduce the heat to a low.
  • Add cumin seeds. Let them crackle and then add finely chopped onions.
  • Sauté onions till they become light golden on a medium-low to medium heat. Again reduce the heat to a low.
  • Add finely chopped garlic, green chilli, ginger and sauté for 10 to 12 seconds or until the raw aroma of garlic and ginger goes away.
  • Add finely chopped tomatoes and sauté them on a medium-low heat until the oil starts leaving from the sides of the onion-tomato masala. The tomatoes should soften and become pulpy.
  • Swap fresh tomatoes with tomato puree or canned tomatoes. Crush the canned tomatoes before you add them. For tomato puree, add about ½ cup + 2 tablespoons of it.
  • Add turmeric powder, asafoetida, coriander powder, kashmiri red chili powder and sauté for a minute on low heat.
  • Then add the soaked black chickpeas and water. Season with salt and mix well.
  • Pressure cook chana on a medium heat for 10 to 11 minutes or 10 to 12 whistles until the chickpeas are cooked tender and softened well. If they have a hard center or are undercooked, pressure cook further for 5 minutes.
  • Lastly sprinkle the curry with garam masala and coriander leaves. If you like, garnish punjabi kala chana gravy with coriander leaves.
  • Serve the black chickpeas gravy  with steamed rice, roti.

Serving Suggestions

  • Serve the kala chana gravy hot or warm with Indian breads like Roti or Paratha or Poori. This curry can also be enjoyed as a light soup with some toasted bread or dinner rolls.
  • Rice is also a great option to serve with kala chana. Use your preferred rice – basmati or any variety. Flavored rice dishes like Jeera Rice (cumin rice), Ghee Rice also taste good with the curry.

Storage

  • Store any leftover kala chana in the refrigerator for 1 to 2 days. While serving, reheat the curry in a pan and serve with a side of your choice.

Nutrition

Calories: 245kcalCarbohydrates: 32gProtein: 8gFat: 10gSaturated Fat: 1gSodium: 332mgPotassium: 525mgFiber: 3gSugar: 2gVitamin A: 690IUVitamin C: 10mgCalcium: 111mgIron: 3mg
Keyword Kala Chana Recipe | Punjabi Kala Chana Curry
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