Easy Kala Chana Curry (Black Chickpea Curry)
This Punjabi-style Tariwale Kala Chana Curry (black chickpea curry) is made by simmering soaked kala chana in a rich and flavourful onion–tomato gravy. Using homemade channa masala or store-bought, along with mustard oil or ghee, gives this curry its bold, authentic taste. You can keep the gravy smooth by blending the onions and tomatoes, or leave it slightly chunky for a rustic texture. Healthy, protein-packed, and perfect for everyday meals, this easy kala chana curry...
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Ingredients
For the Chickpeas
dried kala channa (black chickpeas)2cups
For the Curry
mustard oil (or vegetable/sunflower/canola oil)1/3cup
bay leaf bay leaf1
black cardamom black cardamom1
cloves4clove
small cinnamon stick cinnamon stick1
onion paste1cup
green chillies green chillies2
ginger-garlic paste1tbsp
Kashmiri/Degi Chilli Powder1tsp
tomato puree (or 3-4 tomatoes, ground)1/2cup
coriander powder1tsp
turmeric powder1/2tsp
channa masala powder (optional, but recommended)2tsp
kasuri methi (dried fenugreek leaves)1/2tbsp
water3cups
fresh chopped coriander (for garnish)1bundle
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Nutrition (per serving)
Calories
340.0kcal (17%)
Protein
14.6g (29.1%)
Carbs
30.2g (10.98%)
Sugars
3.5g (7.1%)
Healthy Fat
16.5g
Unhealthy Fat
2.5g
% Daily Value based on a 2000 calorie diet
How to make Easy Kala Chana Curry (Black Chickpea Curry)
Prepare the Chickpeas
- Step 1
Rinse the chickpeas 2-3 times.
- Step 2
Soak them overnight in plenty of water (at least 2 inches above the chana).
- Step 3
Drain, rinse again, and set aside.
Make the Curry Base
- Step 1
Heat oil in a pressure cooker. Add bay leaf, cardamom, cloves, and cinnamon. Let them sizzle.
- Step 2
Add the onion paste and chopped/ground green chillies. Sauté until the onion turns light golden and the oil begins to separate.
- Step 3
Add ginger–garlic paste and cook for 1–2 minutes until the raw smell disappears.
- Step 4
Add Kashmiri/Degi chilli powder and mix.
- Step 5
Add tomato puree and cook for 1-2 minutes. If using fresh tomatoes, cook until they reduce and thicken. Add ¼ cup water, if needed.
- Step 6
Add salt, coriander powder, turmeric, channa masala, and kasuri methi. Cook until the masala starts releasing oil.
Cook the Chickpeas
- Step 1
Add the soaked chana and mix well with the masala. Cover for 8-10 minutes on low-medium heat.
- Step 2
Pour in water. Pressure cook for 1 whistle on high, then reduce to low and cook for 4-5 whistles (or longer) until chickpeas turn soft.
- Step 3
Garnish with fresh coriander.
- Step 4
Serve hot with Indian breads-roti, paratha, or poori, or steamed rice.
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Nutrition (per serving)
Nutrition (per serving)
Calories
340.0kcal (17%)
Protein
14.6g (29.1%)
Carbs
30.2g (10.98%)
Sugars
3.5g (7.1%)
Healthy Fat
16.5g
Unhealthy Fat
2.5g
% Daily Value based on a 2000 calorie diet
Tips & Tricks
Mustard oil gives an authentic flavour, but neutral oil works too.
Blend onions and tomatoes for a smooth curry; chop them for a rustic one.
Add more water for a lighter, soupy curry; simmer longer or mash a few chickpeas for a thicker gravy.
Adjust green chillies and chilli powder as per your preference.
FAQS
Can I use canned chickpeas instead of dried ones?
Yes! Use 2 cans of chickpeas (drained and rinsed). Reduce cooking time since they’re already softened.
Can I make this curry without a pressure cooker?
Absolutely. Just cook the soaked chickpeas in a large pot with enough water. It will take 45–60 minutes to soften.
How do I store leftover channa curry?
Keep it in an airtight container in the refrigerator for up to 3 days. Reheat with a splash of water before serving.
Can I freeze channa curry?
Yes, it freezes well for up to 2 months. Thaw overnight in the fridge and reheat gently.
Leena Kohli
(@leenakohli)
Elevate your confidence through the magic of home cooking with my easy-to-follow recipes 👩🍳✨
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