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Kala Chana

A comforting and nutritious Indian dish made with black chickpeas, packed with protein and flavor.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Indian
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1 cup dried kala chana black chickpeas
  • 2 tablespoons oil vegetable or mustard oil
  • 1 large onion finely chopped
  • 2 tomatoes pureed
  • 1 teaspoon ginger-garlic paste
  • 1 teaspoon cumin seeds
  • 1 teaspoon coriander powder
  • 1 teaspoon cumin powder
  • 1 teaspoon garam masala
  • 1 teaspoon turmeric powder
  • Salt to taste
  • 2 cups water
  • Fresh cilantro for garnish

Equipment

  • Pressure cooker or pot
  • Large mixing bowl
  • Wooden spoon or spatula
  • Knife and chopping board
  • Measuring cups and spoons

Method
 

  1. Start by soaking the kala chana in water for at least 6-8 hours or overnight.
  2. Drain the soaked chickpeas and place them in a pressure cooker with 2 cups of water and a pinch of salt.
  3. In a large pot, heat the oil over medium heat.
  4. Add the chopped onions and sauté until golden brown.
  5. Stir in the ginger-garlic paste and sauté for another minute.
  6. Pour in the tomato puree and cook until the oil separates from the mixture.
  7. Mix in the cumin seeds, coriander powder, cumin powder, turmeric, and garam masala.
  8. Add the cooked kala chana to the pot and stir well, then let it simmer for about 10-15 minutes.

Notes

Garnish with fresh cilantro before serving. This dish pairs well with warm rice or flatbreads.