kala chana recipe | how to make dry kala chana

making kala chana recipe

kala chana recipe with step by step pictures – easy and healthy Indian style kala chana (black chickpea) preparation served with poori.

Kala chana, or black chickpea, can be made two ways, in a curry and as a dry sabzi. I have made the kala chana recipe (काला चना रेसिपी) with a thick gravy that coats the chickpeas, so you can say it is a dry kala chana sabzi. The gravy is made with pureed onions and tomatoes, the Indian masalas that we use in our daily cooking, and mustard oil. I have used some whole spices, but very sparingly, just for some fragrance. We don’t have to make the kala chana recipe very spicy.

how to make dry kala chana for poori

The kala chana is soaked overnight. It is then boiled in a pressure cooker with salt using minimal water. The gravy is made by sauteing onions, ginger-garlic, tomatoes, and ground spices. Then you ad the boiled chana and saute it for a while. Adding some water in which the chana was boiled will give you a nice and thick gravy.

Even though this kala chana sabzi is made with the basic ingredients, it is extremely flavorful and will leave you wanting fir more. The most noticeable flavor comes from the mustard oil. I suggest you use mustard oil only, to make kala chana if you want a remarkable taste.

serving suggestion for kala chana recipe

Kala chana with poori is a perfect choice for a hearty breakfast. It will keep you full throughout the day until dinner time. Make sure you have dahi/curd on the side. Onions, lemon wedges, and cucumbers are a great accompaniment. Some green chutney would be nice too.

I have a couple of chana recipes on here, which are made using kabuli chana or the white chickpea. Do check them out – Amritsari chole recipe that tastes best with jeera rice, and Punjabi chole that is served with bhature. Now let’s see how to make this lipsmacking kala chana for poori.

how to make kala chana recipe

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kala chana recipe | dry kala chana recipe
 
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kala chana recipe - a black chickpea preparation with soft, melt-in-mouth chickpeas cooked in a thick onion-tomato gravy, Indian spices, and mustard oil.
Author:
Recipe type: Main
Cuisine: Indian
Serves: 4
Ingredients
For preparing the kala chana
  • Kale chane / black chickpeas - 1 & ½ cups, soaked overnight
  • Water - 2 & ½ cups, for pressure cooking
  • Salt - to taste
For the gravy
  • Mustard oil - 3 tbsp
  • Cumin seeds - 1 tsp
  • Bay leaves - 2
  • Black peppercorns - 6
  • Cloves - 2
  • Cinnamon - 1-inch stick
  • Black cardamoms - 2
  • Onions - 4 medium
  • Garlic - 15 cloves
  • Ginger - 1-inch piece
  • Tomatoes - 3 medium, pureed
  • Red chili powder - ½ tbsp
  • Turmeric powder - ¼ tsp
  • Coriander powder - 1 tbsp
  • Garam masala - ½ tsp
  • Green chilies - 2, slit
  • Coriander leaves - a handful, finely chopped
Instructions
  1. Soak black chickpea overnight. Drain them and transfer them to the pressure cooker. Add fresh water to the chana. Add some salt too.
  2. Pressure cook the kala chana for 4-5 whistles or until they are soft. Let the pressure release on its own. Do not drain the chana just yet or they will turn hard.
  3. Grind the onions, garlic, and ginger together in a grinder. Set it aside.
  4. Then grind the tomatoes to a puree too. Set it aside.
  5. Now let's prepare the gravy for the kala chana sabzi. Heat mustard oil until smokey. Then let it cool down a bit.
  6. Add the whole spices; cumin seeds, cinnamon stick, black peppercorns, black cardamoms, cloves, and bay leaves.
  7. Once they puff up, add the onion-ginger-garlic puree. Saute well until it turns brown.
  8. Then add the tomato puree and saute until oil begins to separate.
  9. Add the ground spices; red chili powder, turmeric powder, coriander powder, garam masala and a little bit of salt because there is salt in the chickpeas too. Saute for a minute so that the spices give out a nice fragrance.
  10. Add the chickpeas and saute well with the gravy.
  11. Then add some water in which you boiled the chana. I added about ¾ cup of it.
  12. The onions will soak up the water and form a nice gravy coating the chana upon sauteing for a few more minutes. Finally, add the green chilies and coriander leaves. Give it a final mix.
  13. Kala chana recipe is ready. Serve the kala chana with hot fluffy poori, dahi/curd, and salad. Enjoy!

 

kala chana recipe with step by step pictures below


Step 1

Soak 1 & 1/2 cups black chickpea in sufficient water overnight.

making kala chana recipe


Step 2

Drain them and transfer them to the pressure cooker. Add 2 & 1/2 cups water to the chana and some salt too. Adjust the amount of water according to your pressure cooker. Pressure cook the kala chana for 4-5 whistles or until they are soft. Let the pressure release on its own. Do not drain the chana just yet or they will turn hard.

making kala chana recipe


Step 3

Combine 4 medium onions, 15 medium sized cloves of garlic, and 1-inch piece of ginger together in a grinder.

kala chana recipe ingredients


Step 4

Grind it to a smooth puree. Set it aside.

making kala chana sabzi recipe


Step 5

Then grind 3 medium tomatoes to a puree too. Set it aside.

making kala chana recipe


Step 6

Now let’s prepare the gravy for the kala chana sabzi. Heat 3 tbsp mustard oil until smokey. Then let it cool down a bit.

making kala chana recipe with mustard oil


Step 7

Turn the heat back on. Add the whole spices; 1 tsp cumin seeds, 1-inch cinnamon stick, 6 black peppercorns, 2 black cardamoms, 2 cloves, and 2 bay leaves.

making kala chana recipe


Step 8

Once they puff up, add the onion-ginger-garlic puree. Saute well until it turns brown.

making dry kala chana recipe


Step 9

Then add the tomato puree and saute until oil begins to separate.

kala chana recipe in onion tomato gravy


Step 10

Add the ground spices; 1/2 tbsp red chili powder, 1/4 tsp turmeric powder, 1 tbsp coriander powder, 1/2 tsp garam masala and a little bit of salt because there is salt in the chickpeas too. Saute for a minute so that the spices give out a nice fragrance.

making kala chana recipe


Step 11

Add the chickpeas and saute for a couple of minutes.

making kala chana dry recipe


Step 12

Then add some water in which you boiled the chana. I added about 3/4 cup of it.

making indian black chickpea recipe


Step 13

The onions will soak up the water and form a nice gravy coating the chana upon sauteing for a few more minutes. Finally, add 2 slit green chilies and a handful of chopped coriander leaves. Give it a final mix.

making kala chana sabzi recipe


Step 14

Kala chana recipe is ready. Serve the kala chana with hot fluffy poori, dahi/curd, and salad. Enjoy!

making kala chana recipe

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10 Comments

  • Reply
    Monica
    May 24, 2018 at 6:55 am

    Thank you so much Jyotsana. Do prepare the kala chana recipe and I hope you will enjoy it 🙂

  • Reply
    Nikita bagdi
    May 25, 2018 at 7:05 am

    Stunning platter. Is this the same chana they serve as prashad?

    • Reply
      Monica
      May 26, 2018 at 6:42 am

      Thanks Nikita. No, this isn’t the chana they serve as prashad. That one doesn’t have onion and garlic.

      • Reply
        nikita bagdi
        May 26, 2018 at 1:18 pm

        Plz share that recipe also. 🙂

        • Reply
          Monica
          May 27, 2018 at 11:24 am

          Sure. I will, soon 🙂

  • Reply
    Naman k
    June 19, 2018 at 6:04 pm

    excellent taste and well balanced flavours.. i made kala chana yesterday and turned out so good..thanks for the recipe.

  • Reply
    JYOTSNA ARYA
    June 23, 2018 at 6:19 pm

    Hi Monica! Thanks for sharing your Recipe (Kala Chana)!! I’ll prepare this yummy and healthy dish for my family this weekend​. May Goddess Maa Annapurna Devi Bless You with infinite luck and incredible success in all your endeavors!! Have a great day and a blessed life. Warm Regards

    • Reply
      Monica
      June 23, 2018 at 6:20 pm

      Thank you so much Jyotsana. Do prepare the kala chana recipe and I hope you will enjoy it 🙂

  • Reply
    monjeeta das
    August 9, 2018 at 9:14 pm

    yum ..mouthwatering

  • Reply
    meghna pandey
    August 13, 2018 at 1:45 pm

    the stepwise photos are very helpful for people like me who are new to cooking. very lovely collection you have. and kala chana turned out very tasty. definitely going to try more of your recipes 🙂

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