Serves 2
570 min
Kala Chana Curry (Black Chickpeas Curry)
Recipe GLPRad862c951ab286
A deeply aromatic Indian curry made from dried black chickpeas (kala chana). The chickpeas are cooked until tender, then combined with a fragrant spice paste made from tomatoes, ginger, and green chilies. This rustic, comforting dish is slow-simmered with warm spices including cumin, coriander, and garam masala, finished with a touch of dry mango powder for tanginess. Naturally gluten-free and dairy-free, it's perfect as an appetizer, side dish, or light main course.
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Ingredients
¾ cup Kala chana (dried black chickpeas)
2¼ cups Water for soaking and cooking
1½ tablespoons Vegetable oil
1 teaspoon Cumin seeds
1 tablespoon Chickpea flour (besan)
2 Fresh tomatoes, medium
½ inch piece Fresh ginger root
2 Green chilies
1 tablespoon Ground coriander
2 teaspoons Red chili powder
½ teaspoon Garam masala
1 teaspoon Dry mango powder (aamchur)
Salt to taste
Fresh cilantro for garnish
Directions
Rinse the dried kala chana thoroughly under running water. Soak them in plenty of water for at least 8 hours or overnight until they absorb moisture and soften slightly.
Drain the soaked kala chana and discard the soaking water. Transfer them to a pressure cooker and add 1½ cups of fresh water. Close the pressure cooker, place the weight on top, and cook on high heat for 2 whistles. Then reduce heat to medium-low and continue cooking for 30 minutes.
Turn off the heat and allow the pressure to release naturally until the cooker depressurizes completely.
While the chickpeas are cooking, roughly chop the tomatoes, green chilies, and ginger piece. Grind them together into a smooth paste using a blender or food processor. Set aside.
Heat the oil in a large pan over medium heat. Once the oil is hot, add the cumin seeds and let them sizzle for about 30 seconds to release their flavor.
Add the chickpea flour to the pan and stir continuously for about 2 minutes until it turns golden and the raw flour smell disappears, releasing a pleasant toasted aroma.
Pour the tomato-ginger-chili paste into the pan and mix well, stirring constantly to combine with the flour.
Add the ground coriander and red chili powder. Mix thoroughly and let the spice mixture come to a boil.
Continue cooking the spice paste until all the moisture from the tomato paste has evaporated and you see oil beginning to separate from the sides of the pan, about 5-7 minutes.
Stir in the garam masala, dry mango powder, and salt to taste. Cook for 1 minute more.
Add the cooked kala chana along with their cooking water to the pan. Mix well. If you prefer a thinner curry, add more water as needed.
Bring the curry to a boil, then reduce heat and simmer gently for 5 minutes to allow flavors to meld.
Taste and adjust seasoning if needed. Serve hot, garnished generously with fresh chopped cilantro.
