Kala Chana Recipe | Kala Chana | Black Chickpea | Kala Chana Curry | Kala Chana Recipe

kala chana

💰Cheaper: canned chickpeas

Canned chickpeas are more convenient and reduce cooking time.

cooking oil

🥗Healthier: coconut oil

💰Cheaper: vegetable oil

Coconut oil adds flavor while vegetable oil is more affordable.

Wash and soak 1 cup kala chana overnight until it doubles in volume.

Heat 3 tablespoons of oil in a pressure cooker over medium-high heat.

Add 1 teaspoon of cumin seeds and wait for them to crack.

Add 1/8 teaspoon of asafoetida and 2 tablespoons of gram flour, stir-fry for a few seconds.

Mix 2 tablespoons of coriander powder, 1/2 tablespoon of turmeric, 1 tablespoon of grated ginger, 1 finely chopped green chili, and 1/2 teaspoon of red chili powder with about 2 tablespoons of water to make a paste.

Add the spice paste to the pressure cooker and cook for half a minute.

Add the soaked kala chana and mix well.

Pour in 4 cups of water for a gravy consistency.

Close the pressure cooker and cook on medium heat for about 12 minutes after it starts steaming.

After 12 minutes, turn off the heat and wait for the steam to escape before opening the pressure cooker.

Once opened, check the consistency and add 1.5 teaspoons of salt, cooking for an additional 2 minutes.

Mash a few of the chanas for a thicker gravy, then add approximately 1 teaspoon of lemon juice and 1 tablespoon of chopped cilantro, mixing well.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary