Kala chana is a hearty curry made with black chickpeas in an onion-tomato gravy infused with warm Indian spices. With its creamy, nutty flavor and delightful bite, this Punjabi favorite pairs well with rice or roti. Here's an easy Instant Pot recipe with a convenient option to make brown rice alongside.
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Kala Chana is one curry that instantly transports me to my childhood. It was an "everyday" version of Chana Masala that my mom made often. To this day, its fragrant scent reminds me of home.
I make this Punjabi-style curry with brown-black colored chickpeas called kala chana, tomatoes, onions, and fragrant Indian spices. The best part about this recipe is that you can easily make it a one-pot meal by cooking pot-in-pot brown rice at the same time.
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What is Kala Chana?
In Hindi, Kala Chana refers to a curry made with black chickpeas and the bean itself. The Punjabi Kala Chana recipe specifically originates from Northern India.
Kala Chana vs. Kabuli Chana- What's the difference? Kala chana is smaller in size and nuttier in taste than Kabuli chana (chickpeas/garbanzo beans). They also have an earthy flavor and retain a bite after cooking compared to regular chickpeas.
Ingredients- Notes & Substitutions
Here's a list of kala chana ingredients, along with notes and possible substitutions:
- Kala Chana (black chickpeas): Rinsed and soaked overnight or 8 hours. Kala chana can be a bit difficult to find at some grocery stores, so you may need to make a trip to an Indian grocer or purchase them online.
- Olive oil: While olive oil is perfect for sautéing, you can also use any neutral oil like avocado or canola. Use ghee for a richer taste.
- Cumin seeds: Add a nutty aroma and warmth to the curry.
- Onion, Tomato, Ginger & Garlic: Use red, white, or yellow onion and Roma or plum tomatoes. Mince or blend fresh ginger and garlic, or use two tablespoons of pre-made ginger-garlic paste.
- Cilantro & Lime for finishing: A few tablespoons of chopped cilantro are used to garnish this curry. I add a few drops of fresh lime juice to add just a bit of citrus sweetness.
- Indian Spices: Here, I've used common Indian spices like turmeric, red chili powder, garam masala, ground coriander, and ground cumin.
For Pot-in-Por Rice
- Brown basmati rice: If you're making pot-in-pot rice, use brown basmati rice. Rinse it well and drain. No need to soak it. Brown Jasmine rice is a good alternative.
How To Make Kala Chana
Here are the step-by-step directions on how to make kala chana in the Instant Pot.
Prep: I start by soaking the kala chana overnight or for at least 8 hours. Then, I rinse and drain the beans before using. Refer to the recipe card for timing adjustments for unsoaked beans.
Step 1: Saute Aromatics
- Heat oil, add cumin. Turn on Saute and pre-heat the Instant Pot. Add the oil and cumin seeds, then wait for them to sizzle. (pic 1)
- Saute the onion: Add chopped onion and sliced serrano chili, and saute for 3 minutes. You can cover the pot with a glass lid at this point. (pic 2)
- Add ginger and garlic: Stir in minced ginger and garlic and saute for another minute. (pic 3)
- Add tomatoes and spices: Add the chopped tomato with salt, turmeric, red chili powder, garam masala, coriander, and cumin powder. Add a few tablespoons of water and stir everything. Cook for 2 minutes, until tomatoes break down. Using the back of your ladle, mash the tomatoes gently. (pic 4)
Step 2: Pressure Cook
- Add chickpeas: Add the drained chickpeas and water and stir. Deglaze the pot and scrape off any brown bits that may have stuck to the bottom. Cancel Saute and close the lid. (pic 5)
- Pressure Cook: Set pressure cook or Bean mode for 30 minutes at high pressure, on sealing mode. If you're making pot-in-pot brown rice, follow the next steps to assemble the rice.
- Prep the rice: Rinse brown basmati rice 2-3 times under running water. Assemble rice in any oven-safe bowl that fits in the instant pot. Add water, salt, oil and stir. (pic 6)
- Add the rice: Place a trivet in the pot with curry and place the rice bowl on top of that. (pic 7)
- Close the lid and cook: Close the lid and select Pressure Cook or Bean mode for 30 minutes at high pressure, on sealing mode. Once that time is done, wait for the pressure to release naturally for at least 10 minutes, followed by a manual release (quick release). If not in a rush, let it release naturally all the way. Open the lid when the pin drops. (pic 8)
- Check the seasoning and mash chickpeas: Taste the seasoning and adjust if needed. Using the back of your ladle, mash a few beans against the sides of the pot, this makes the curry naturally creamy. To thicken more, simmer for a few minutes. Garnish with cilantro, and optionally, lightly squeeze in lime or lemon to your liking.
Accessories Needed for Pot-in-Pot Brown Rice
- Tall Trivet
- Stainless Steel Bowl, or any oven-safe bowl
Serving Suggestions- Make a meal
To make a meal, enjoy kala chana with:
Carbs: brown rice (like in this meal), or cumin rice, or roti (phulka).
Side Dishes: Pair it with a side of aloo gobi, bhindi or green beans & carrot to complete this healthy vegetarian meal. I personally love to add a side of Boondi raita as well. The crunch of boondi pairs really well with the creamy kala chana.
Salad: Kachumber salad adds a crisp contrast to the nutty chana.
How to Make Kala Chana with Pre-Made Onion-Tomato Masala
If using the pre-made bhuna masala (Indian curry sauce), skip steps 2 & 3 and add 1 cup of onion-tomato masala to the chickpeas. Add water and follow the remaining instructions.
Recipe Tips & Notes
- No-Soak Method: If you're using unsoaked chickpeas, rinse them 2 to 3 times before following the assembling instructions. Adjust the pressure cooking time to 50 minutes. Skip the brown rice in this case.
- Stove-top Pressure Cooker: Follow the assembling instructions and pressure cook on high heat until you hear 2 whistles. Reduce heat to medium and cook for 10 minutes. Let the pressure release naturally for 15 minutes.
- Using Onion-Tomato Bhuna Masala: If using the pre-made bhuna masala (curry sauce), skip steps 2 & 3 and add 1 cup of onion-tomato masala to the chickpeas. Add water and follow the remaining instructions.
- Curry Consistency: If you prefer a thinner gravy, add 2½ cups water instead. If you prefer a thicker curry, turn on saute after opening the lid, and simmer for 3 to 5 minutes until it thickens to your liking.
- Seasoning: To elevate the flavors of kala chana curry, substitute the garam masala with chole masala. This adds a tangy-spicy kick to the curry. You can even use a 50-50 combination of the two spices to get the best of both flavors.
More Everyday Indian Curries
FAQ
No, you cannot cook pot-in-pot white rice with this curry. The reason is that white rice cooks within 6 minutes of pressure cooking time; it will turn mushy if cooked with the kala chana, which requires 30 minutes. I recommend cooking the white rice separately.
If using canned (cooked) chickpeas, reduce the pressure cooking time to 6 minutes. Skip the brown rice in this case.
📖 Recipe
Kala Chana
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Video
Equipment
Ingredients
- 1 cup Kala Chana (black chickpeas) rinsed and soaked overnight or 8 hours
- 1 tablespoon olive oil
- 1 teaspoon cumin seeds
- 1 dried Bay leaf (optional)
- 1 cup chopped onion (1 medium onion)
- 1 tablespoon minced ginger (1-inch ginger)
- 2 teaspoon minced garlic (2 cloves)
- 1 serrano chili (optional)
- 1 cup chopped roma tomatoes 2 roma or plum tomatoes
- 2 cups water (add more for a thinner gravy)
Spices
- ¾-1 teaspoon salt adjust to taste
- ½ teaspoon turmeric
- ½ teaspoon red chili powder reduce to ¼ for mild or skip
- 2 teaspoons garam masala
- 2 teaspoons coriander powder
- 1 teaspoon cumin powder
Garnish
- 3 tablespoons chopped cilantro
- Squeeze of lime (optional)
Pot-in-Pot Brown rice (optional)
- 1½ cups brown basmati rice rinsed 2-3 times
- 1¾ cups water
- ½ teaspoon salt
- 1 teaspoon olive oil
Instructions
- Rinse kala chana (black chickpeas) 2 to 3 times. Drain and soak in fresh water for overnight or at least 8 hours. Refer to recipe notes for no-soak method.
- Turn on Saute and pre-heat the Instant pot. Add oil, cumin seeds and wait for them to sizzle. Now add chopped onion, minced ginger and garlic. Saute for 3 minutes until the onions begin to soften.
- Add chopped tomato followed by salt, turmeric, red chili powder, garam masala, coriander, and cumin powder. Add a few tablespoons of water and stir everything. Cook for 2 minutes, until tomatoes break down. Using the back of your ladle, mash the tomatoes gently.
- Add drained chickpeas and water, and give it a good stir. Deglaze the pot and scrape off any brown bits that may have stuck to the bottom. Cancel Saute. If skipping rice, close the lid and set pressure cook or Bean mode for 30 minutes, high pressure, on sealing mode. If making pot-in-pot brown rice, follow the next steps to assemble the rice.
- Rinse brown basmati rice 2-3 times under running water. Assemble rice in any oven-safe bowl that fits in the instant pot. Add water, salt, oil and stir. Place a trivet in the curry and place the rice bowl on top of that. Close the lid and set the pressure cook or Manual for 30 minutes, high pressure, on sealing mode.
- Once cook time is done, wait for the pressure to release naturally for at least 10 minutes, followed by a manual release. If not in a rush, let it release naturally all the way. Open the lid when the pin drops.
- Check for seasoning. Using the back of your ladle, mash a few beans against the sides of the pot. This makes the curry creamy. To thicken more, simmer for a few minutes. Garnish with cilantro and serve with rice or roti! Optionally, lightly squeeze in lime or lemon to your liking.
Notes
- No-Soak Method: If using unsoaked chickpeas, rinse them 2 to 3 times and follow the assembling instructions. Adjust the pressure cooking time to 50 minutes. Make the rice separately in this case.
- Stove-top Pressure Cooker: Follow the assembling instructions and pressure cook on high heat until you hear 2 whistles. Reduce heat to medium and cook for 10 minutes. Let the pressure release naturally for 10-15 minutes.
- Using Onion-Tomato Bhuna Masala: If using the pre-made bhuna masala (curry sauce), skip steps 2 & 3 and add 1 cup of onion-tomato masala to the chickpeas. Add water and follow the remaining instructions.
- Curry Consistency: If you prefer a thinner gravy, add 2½ cups water instead. If you prefer a thicker curry, turn on saute after opening the lid, and simmer for 3 to 5 minutes until it thickens to your liking.
- Seasoning: To elevate the flavors of kala chana curry, substitute the garam masala with chole masala. This adds a tangy-spicy kick to the curry. You can even use a 50-50 combination of the two spices to get the best of both flavors.
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