Black chickpeas cooked with onions, tomatoes and spices. It goes well with rice, roti or naan. Instructions included to cook in a pot, pressure cooker & instant pot.

Recipe Snapshot

  • Prep time: 15 minutes
  • Cook time: 50 minutes
  • Total time: Not specified
  • Yield: 4
  • Category: Main Course
  • Cuisine: Indian

Ingredients

  • 1 cup kala chana ((black/ brown chickpeas))
  • 2 tablespoons oil (or ghee)
  • ½ teaspoon cumin seeds
  • 1 cup onions ((1 large) fine chopped or processed)
  • 1 green chilli (chopped (optional))
  • 1½ teaspoon ginger garlic paste ((or ¾ inch ginger, 3 garlic cloves minced))
  • 1 cup tomatoes (chopped or pureed (2 to 3))
  • ¾ to 1 teaspoon salt ((adjust to taste))
  • ½ teaspoon red chilli powder
  • ½ to ¾ teaspoon garam masala
  • 1½ teaspoon coriander powder
  • ¼ teaspoon turmeric
  • 3 cups water ((2 cups for instant pot))
  • 2 tablespoons coriander leaves
  • 1 small lemon ((optional) for serving)
  • 1 tablespoon ghee
  • 1 teaspoon kasuri methi ((dried fenugreek leaves))
  • ½ inch ginger juliennnes

Method

Preparation

  1. Add kala chana to a large bowl and rinse them at least thrice. Soak them for 6 to 8 hours or overnight in 4 to 6 cups of water.
  2. Once soaked drain the water and rinse them well.

Stovetop kala chana in cooker

  1. Heat oil in a pressure cooker. Then add cumin seeds.
  2. When they sizzle, add onions and saute until they turn light golden.
  3. Next add ginger garlic and saute for a minute or until a nice aroma comes out.
  4. Add tomato puree and cook for a while until it turns thick.
  5. Next stir in the spice powders - turmeric, red chilli powder, garam masala, coriander powder and salt. Saute well until the mixture smells good and begins to leave the sides of the pan.
  6. Pour 3 cups water and add the drained kala chana. Stir well and cover the pressure cooker with the lid.
  7. Pressure cook on a medium flame for 10 whistles. Let the pressure release naturally.
  8. Open the lid and check if the kala chana is tender & cooked. If not pressure cook for 2 more whistles.
  9. Then add coriander leaves and all the other optional ingredients - ginger juliennes, ghee and crushed kasuri methi. Simmer for 2 to 3 minutes. Taste test and add more salt if needed. Serve kala chana with rice or roti.

Stovetop black chickpeas in pot

  1. Soak them overnight. Drain and cook with 3 cups of water. Keep adding more water as they cook. They will take about 1 hour 30 mins to cook tender. Then add them to the onion tomato masala & simmer for 15 to 20 mins so they absorb the flavors.

Instant pot kala chana

  1. Press saute button. When the IP displays hot, pour oil to the inner pot of the IP.
  2. Add cumin and let them sizzle. Stir in the onions and salt. Saute until they turn light golden.
  3. Saute ginger garlic for 30 seconds. Add tomatoes, salt and all the spice powders. Saute until the mix turns slightly thick and aromatic for 2 mins.
  4. Pour 2 cups water and deglaze the pot by scrubbing the bottom with a wooden spatula. This releases any bits of food stuck & prevents a burn sign.
  5. Then add the drained kala chana and give a good stir. Press CANCEL button.
  6. Secure the IP with lid and position the steam release handle to sealing.
  7. Press PRESSURE COOK button (high) and set the timer to 35 to 40 mins. Or you can also use the bean chilli mode and set the timer to 40 mins.
  8. When the IP is done cooking, it will beep. Allow the pressure to release naturally for atleast 15 mins.
  9. This step is optional - Add some ghee, kasuri methi and ginger juliennes. Mix well and cook on saute mode for 2 minutes. Garnish kala chana with coriander leaves. Sprinkle some lemon juice and serve with rice or roti.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.