Kale Chane (Black Chickpeas Curry) is easy to make, protein-rich, and delicious Indian curry served with a bowl of steamed rice. It is made by adding boiled Kala Chana (a unique variety of chickpeas) to onions, tomatoes, and spices.
Black Chickpeas or Kala Chane are rich and protein and thus provide energy to our body. These can be used to prepare curries, side dishes, stir-fries, etc. Here, we have shared a flavourful and delicious recipe for Black Chickpea Curry.
Like all other pulses, these are low in fat & cholesterol, high in dietary fiber, and rich in protein, making them an excellent heart-healthy food choice with established health benefits. This is one of the very good vegan options, to add to your diet if you are looking for plant-based rich source of nutrition.
With just 30 minutes of active time, this easy Black Chickpeas Curry will be on the table and ready for a fuss-free dinner.
This Kala Chana recipe can also be adjusted to your taste preferences. We like our curries to be at least moderately spicy, but if you prefer a more mild dish, simply pull back on how much chili you add to the gravy.
On Ashtami (One of the Indian festivals), these are made in dry form without any onions, garlic and tomatoes, and we have these with poori(fried Indian bread) and halwa, and these taste delicious to the core!
Ingredients for kale chane
- 1 cup black chickpeas (kala chana)
- 2.5 cups water
- 4 tablespoons Oil
- 1 teaspoon Cumin seeds (Jeera)
- ½ cup finely chopped onions
- 1.25 cups finely chopped tomatoes
- 1 teaspoon finely chopped ginger
- 1 teaspoon finely chopped green chillies
- 1 teaspoon Red Chilli powder
- 1 teaspoon Garam masala powder
- ¼ teaspoon turmeric powder
- 1 teaspoon Coriander Powder
- 1 pinch asafetida (hing) – optional
- salt as required
- 1.5 cups water or as required
- Coriander (Dhania) Leaves, Handful, chopped
Instructions for kale chane
- Rinse the Kala Chana couple of times until the water runs out clean.
- Then add 2.5 cups of water and soak the kale chane overnight or for 8 to 9 hours.
- After the black chickpeas have softened and become tender from the soaking, drain the extra water.
- Next, take the chickpeas along with the water used for soaking in a pressure cooker
- Add 1/2 teaspoon salt, some more water if required and close the cooker.
- pressure cook for 30 minutes or about 8 to 10 whistles, switch off the heat and let the pressure release naturally.
- Once it is done, open the cooker and strain the chickpeas. Also reserve the water in a bowl.
- Heat oil in the same pressure cooker.
- Make sure you have wiped off the water before adding oil into the cooker.
- When the oil becomes hot, lower the heat. Add 1 teaspoon cumin seeds (jeera). Let them crackle.
- After 10 seconds, add onions and cook till the onions become soft and translucent.
- Next, add the ginger garlic paste and 1 teaspoon finely chopped green chillies, let it cook for about 2 minutes
- Add 1.25 cups finely chopped tomatoes and Sauté them on medium-low heat until the oil starts leaving the sides of the onion-tomato masala and the tomatoes begin to soften.
- Add ¼ teaspoon turmeric powder, 1 pinch of asafoetida (hing),1 teaspoon coriander powder, and 1 teaspoon Kashmiri red chili powder.
- Mix well and sauté for a minute on low heat.
- Add the prepared chana together with 1.5 cups of water.
- Season with salt as required and mix.
- Close the lid of the pressure cooker and pressure cook for 2 whistles.
- When you get the desired consistency, sprinkle ½ teaspoon garam masala. Mix well.
- Add 1 to 2 tablespoons chopped coriander leaves (optional) to the Kala chana curry.
- Once it is done, switch off the heat and serve hot.
Serve Punjabi Black Chickpea Curry along with Jeera Rice, Kachumber Salad, and Boondi Raita for a weekday meal. You can also pack the same meal in your lunch box.
Serve the Kala Chana curry hot with Indian bread – Roti or Paratha or Poori. Or enjoy it as soup with some toasted bread. Pair with soft dinner rolls to soak the delicious gravy.
Serve it with sliced onion and green chutney for a complete meal
You can store it in the refrigerator or freezer; the taste will remain the same. You can store leftover Chana Curry in the fridge for 3-5 days. And in the freezer in a container for 1-2 months.
Before using the freezer-stored Black Chickpeas, just thaw and heat them in the microwave or pan on the stovetop until boiling.
Tips and Variations
- Use fresh black chickpeas that are not too old. That way, you will get the curry’s incredible taste and flavor.
- Black chickpeas have tougher skin, so I always suggest soaking them overnight for about 8 hours.
- You can adjust the consistency as you like. For example, you can add more water for thin, soup-type consistency. For a semi-dried recipe, add less water.
- We prefer our kala chana to be moderately spiced. If you prefer a less spicy version, reduce the green chillies and red chilli powder.
- Garnish with Cilantro and sprinkle some lemon juice for a tangy flavor
Also read: Fish fry recipe (step by step)