Kala chana is a hearty curry made with black chickpeas in an onion-tomato gravy with fragrant Indian spices. Creamy and earthy flavors with a bit of a bite, Punjabi Kala Chana pairs perfectly with rice or roti. Made in the Instant Pot with the option to make brown rice along, it's easy, filling, and full of authentic Indian flavor.
Kala Chana reminds me so much of my childhood. It was an "everyday" version of Chana Masala that my mom would make frequently. Its fragrant scent and filling, creamy texture feels like home to me.
I make this curry with black chickpeas, tomatoes, and onions, and of course plenty of delicious Indian spices. Kala chana (or black chickpeas) are creamier than regular chickpeas or garbanzo beans, with a slightly earthy flavor. The skin becomes soft after cooking, but still has a bite to it.
You can easily make this recipe a full meal by serving it with brown rice (which can be easily made in the Instant Pot at the same time) or with roti.
Fun Fact: The name "chickpea" comes from the Latin word "cicer," like the Roman statesman and scholar Cicero, whose family grew the vegetable. The French called the vegetable "pois chiche," which eventually was mispronounced as "chickpeas" in the English language.
If you'd like to try more 'everyday' Indian food, check out this collection of 50+ Instant Pot Indian Recipes.
What is Kala Chana?
Kala Chana means "black chickpea" in Hindi-Urdu, and has also come to mean the curry that is made with the vegetable. Punjabi Kala Chana specifically originates from Northern India.
Health Benefits of Kala Chana
Eating Kala Chana or black chickpeas has a ton of great health benefits, including:
- Kala Chana is high in fiber, which helps keep you feeling full and can help aid in weight loss.
- They are packed full of antioxidants, vitamins, and nutrients that help fight free radicals, help maintain cardiac health, lower cholesterol, and help keep your gut healthy.
- Black chickpeas are also low on the glycemic index, meaning they won't raise your blood sugar. They are a perfect addition to your diet if you have a condition that impacts your blood glucose, like diabetes or insulin resistance.
- They are a great source of plant-based protein, making them ideal for vegans or vegetarians.
Ingredients- Notes & Substitutions
If you do a lot of Indian cooking at home, you probably already have all of these spices! Just pick up some Kala Chana and a few veggies, and you're good to go!
- 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 a neutral oil like avocado or canola.
- Cumin seeds: Cumin seeds have an earthy aroma and flavor to them, making them perfect for adding warmth to your Kala Chana.
- Onion, Tomato, Ginger & Garlic: Use a medium-sized white or yellow onion. As for tomatoes, use 2 roma or plum tomatoes to get 1 cup of chopped tomatoes. Mince or blend fresh ginger and garlic, or use 2 tablespoons of this 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 to the Kala Chana.
- Brown basmati rice: While optional, adding brown basmati rice to your Punjabi Kala Chana helps make it a complete meal, and it's so easy since you cook it in the Instant Pot at the same time! If you would rather use a white rice, you'll have to make that separately since it takes less time to cook.
- Indian Spices: Just like most Indian curries, I add the following spices for developing flavor: turmeric, red chili powder, garam masala, ground coriander and cumin.
Kala Chana Curry in Instant Pot- Step by Step Directions
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 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 along 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
- Cook the chickpeas: Add the drained chickpeas and water, then give it a good stir. Deglaze the pot and scrape off any brown bits that may have stuck to the bottom. Cancel Saute, then close the lid. Set pressure cook or Manual for 20 minutes, high pressure, on sealing mode. If you're making pot-in-pot brown rice, follow the next steps to assemble the rice. (pic 5)
- 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 give it a 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 set pressure cook or Manual for 22 minutes, 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, then adjust if needed. Using the back of your ladle, mash a few peas 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.
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, enjoyed kala chana with brown rice (like in this meal), cumin rice or roti (phulka).
Pair it with a side of aloo gobi, bhindi or green beans & carrot to complete this healthy vegan meal.
I personally love to add a side of Boondi raita as well. The crunch of boondi pairs really well the creamy kala chana.
Variation: How to Make Kala Chana with Onion-Tomato Bhuna 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.
Notes & Recipe Tips
- No-Soak Method: If you're using unsoaked chickpeas, rinse them 2 to 3 times before follow the assembling instructions. Adjust the pressure cooking time to 40 minutes.
- 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.
More Everyday Indian Curries From My Kitchen
- Chana Masala: This hearty curry is made with chickpeas, or garbanzo beans, which are rich in iron, protein and are naturally vegan & gluten-free.
- Lobia (Black Eyed Peas): Lobia is a heartynorth Indian Black Eyed Peas curry, in which the beans are cooked in a spiced onion tomato sauce.
- Instant Pot Chana Dal: Chana Dal is a creamy mildly spiced North Indian style lentil curry made with split chickpeas, onions, ginger, garlic, tomatoes and simple Indian spices.
- Toor Dal Tadka: Split Pigeon Peas, also known as Toor Dal or Arhar Dal, are flavored with aromatics & spices, and cooked with pot-in-pot basmati rice.
- Matar Paneer: It's a popular North Indian vegetarian curry, easy to make on weeknights yet elegant enough for dinner parties and celebrations!
- Rajma (Kidney Beans): This popular vegan and gluten-free comfort food can be made with dry or canned beans and is best enjoyed with steamed basmati rice (Rajma Chawal).
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📖 Recipe
Kala Chana in Instant Pot
Equipment
Ingredients
- 1 cup Kala Chana (black chickpeas) rinsed and soaked overnight or 8 hours
- 1 tablespoons olive oil
- 1 teaspoon cumin seeds
- 1 cup chopped onion (1 medium onion)
- 1 tablespoon minced ginger (1-inch ginger)
- 2 teaspoon minced garlic (2 cloves)
- 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
- 1 teaspoon garam masala
- 2 teaspoon 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 Manual for 20 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 pressure cook or Manual for 22 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 peas 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 40 minutes.
- 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.
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