Kala Chana Curry Recipe

Hey friends, get ready to dive into the most delicious, soul-warming bowl of black chickpea curry that’s gonna make your taste buds dance with joy! 🌟 Let’s embark on this spicy, aromatic journey one chickpea at a time.

I enjoy preparing nutritious and robust meals, and my protein-filled Kala Chana Curry is a real crowd-pleaser. It uses black chickpeas, which I soak overnight, and the spices—cumin and garam masala—mix beautifully with tomatoes and green chilies.

Topped with fresh cilantro, it’s a meal that’s as filling as it is healthful.

Kala Chana Curry Recipe Ingredients

• Black Chickpeas: High in protein and fiber; aid digestion.
• Cumin Seeds: Adds earthy flavor; aids in digestion.
• Onion: Rich in antioxidants; adds natural sweetness.
• Ginger-Garlic Paste: Boosts immunity; adds spicy aroma.
• Turmeric Powder: Contains curcumin; anti-inflammatory.
• Tomatoes: Rich in vitamin C; tangy and sweet.
• Garam Masala: Aromatic spice blend; adds warmth.
• Fresh Coriander Leaves: Rich in vitamins; enhances flavor.

Kala Chana Curry Recipe Ingredient Quantities

• 1 cup black chickpeas (kala chana), soaked overnight
• 2 tablespoons vegetable oil
• 1 teaspoon cumin seeds
• 1 large onion, finely chopped
• 2 green chilies, slit
• 1 tablespoon ginger-garlic paste
• 2 medium tomatoes, finely chopped
• 1 teaspoon turmeric powder
• 1 teaspoon red chili powder
• 1 teaspoon coriander powder
• 1/2 teaspoon garam masala
• Salt, to taste
• Fresh coriander leaves, chopped (for garnish)
• 1 tablespoon lemon juice

How to Make this Kala Chana Curry Recipe

1. Pour off the soaking water from the black chickpeas and give them a good rinse. Place them in a pressure cooker with 2-3 cups of water and a few pinches of salt. Secure the lid tightly, bring to pressure, and cook for 5-6 whistles (or a bit longer if you like them extra tender).

2. Warm the vegetable oil in a frying pan over medium heat. Stir in the cumin seeds and watch them pop.

3. Incorporate the diced onion and cook, stirring occasionally, until it attains a golden brown color.

4. Incorporate the slit green chilies and ginger-garlic paste. Sauté for an additional 2-3 minutes until the uncooked aroma dissipates.

5. Add the diced tomatoes, turmeric, red chili powder, and coriander powder. Sauté until the oil has separated, and the tomatoes have completely fallen apart.

6. Combine the cooked chickpeas and the water from the pressure cooker. Stir well and bring to a boil.

7. Lower the heat and let it bubble away for approximately 10-15 minutes, letting the flavors meld together and the curry thicken.

8. Combine the garam masala with the sauce and taste for salt. Let simmer another 2 minutes.

9. Switch off the heat and mix in the lemon juice. Stir thoroughly.

10. Top with diced, fresh coriander leaves, and serve scalding hot alongside rice or bread.

Kala Chana Curry Recipe Equipment Needed

1. Pressure cooker
2. Frying pan
3. Knife
4. Chopping board
5. Spatula or wooden spoon
6. Measuring spoons
7. Bowls (for ingredients)
8. Ladle

FAQ

• Q: Can I use canned chickpeas instead of dried ones?A: For this recipe, using dried black chickpeas soaked overnight is recommended. Canned chickpeas have a different texture and flavor.
• Q: How long should I cook the soaked chickpeas?A: They should be pressure cooked for 15-20 minutes until tender after being soaked overnight.
• Q: Is there an alternative to garam masala?When necessary, you can swap out garam masala for curry powder, but know that doing so will change the flavor profile a bit.
• Q: Can this curry be made less spicy?You can make it milder by changing the number of green chilies to fewer or by reducing the amount of red chili powder.
• Q: How can I make this dish more tangy?A: More lemon juice or a small amount of amchur (dried mango powder) can be added to increase the tanginess.
• Q: How should I store leftover kala chana curry?A: Leftovers can be stored in the fridge for up to 3 days. Put them in an airtight container to keep them fresh.
• Q: Can I freeze the kala chana curry?A: Yes, it can be frozen for 3 months. Thaw it out and heat it up really well before serving.

Kala Chana Curry Recipe Substitutions and Variations

Black chickpeas (kala chana): Replace with standard chickpeas (garbanzo beans).
Vegetable oil: Use olive oil or ghee in its place for a flavor that is more robust.
Green chilies: Substitute jalapeños or adjust the heat with red chili flakes.
Ginger-garlic paste: Replace with fresh minced ginger and garlic in equal parts.
Garam masala: If not available, substitute with allspice and nutmeg.

Pro Tips

1. If you prefer a thicker gravy, mash some of the chickpeas with the back of your spoon while simmering in step 7. This will help thicken the sauce without using any extra thickening agents.

2. For enhanced flavor, roast the cumin seeds in a dry pan before adding them to the oil in step 2. This will bring out their full aroma and add depth to the dish.

3. Add a pinch of baking soda when pressure cooking the chickpeas to help them soften more quickly and cook evenly.

4. Consider adding a pinch of asafoetida (hing) when sautéing the cumin seeds for an additional layer of flavor that complements the chickpeas.

5. For a smoky twist, char the green chilies over an open flame before adding them in step 4. This will add a lovely smoky flavor to the dish.