Easy recipe for Kala Chana, a delicious and nutrient-rich Indian vegetarian curry made with black chickpeas in classic onion-tomato gravy, seasoned with warm, aromatic spices.
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.
Note: The nutrition facts below are my estimates and do not include rice. If you follow any diet plan, I recommend cross-checking with your preferred nutrition calculator.
This recipe has been recently updated. It includes two optional ingredients, bay leaf, and serrano pepper, for enhanced flavor. The pressure cooking time has been increased to 30 minutes for a softer and creamier bean texture,