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Kala Chana Recipe Indian

Hearty Kala Chana Recipe

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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Calories: 360
Ingredients Method Notes

Ingredients
  

  • 1 cup dried black chickpeas (kala chana), soaked overnight
  • 2 tbsp ghee or neutral oil
  • 1 tsp cumin seeds
  • 1 medium onion, finely chopped
  • 1 tbsp ginger-garlic paste
  • 1–2 green chilies, slit
  • 2 medium tomatoes, pureed
  • 1 tsp coriander powder
  • 1/2 tsp cumin powder
  • 1/2 tsp turmeric
  • 1/2 tsp red chili powder
  • 1 tsp garam masala
  • 1/2 tsp amchoor
  • 1 cup water
  • Salt, to taste
  • Small handful cilantro, chopped

Method
 

  1. Heat ghee in a 3‑liter pressure cooker over medium heat. Add cumin seeds and let them sizzle 30 seconds. Add onion and a pinch of salt, cook until deep golden, 7–8 minutes.
  2. Stir in ginger-garlic paste and green chilies, cook 1 minute. Add pureed tomatoes, coriander powder, cumin powder, turmeric, red chili powder, and salt. Cook, mashing and stirring, until thick and oil separates, 5–6 minutes.
  3. Drain soaked chickpeas and add to the cooker with 1 cup water. Close the lid, bring to high pressure, then cook on low heat 15 minutes after the first whistle. Let pressure release naturally 10 minutes.
  4. Open the cooker, stir in garam masala and amchoor, then simmer uncovered until the gravy thickens, 8–10 minutes. Adjust salt and chili.
  5. Ladle into a bowl, top with cilantro, and serve hot.

Notes

The soaking time is not included in the prep; start the night before for the best texture. If the gravy breaks and looks oily instead of glossy, whisk in a spoonful of warm water to bring it back together.