Black Chickpeas or Bengal Gram Curry (Kala Chana) is a simple, nourishing dish that’s naturally high in fiber and plant-based protein. If you enjoy chickpeas in dishes like Chana Masala, you’ll likely appreciate this variation.
Unlike regular chickpeas, black chickpeas are smaller, firmer, and hold their shape even after cooking. This gives the curry a lighter, broth-like consistency rather than the thicker, stew-like texture you may be used to. The dish comes together easily using a prepared Basic Curry Sauce, making it both practical and flavorful.
Key Ingredients
- Black chickpeas (kala chana): Firmer and nuttier than regular chickpeas
- Basic Curry Sauce: The flavor base for the dish
- Garam masala: Added at the end for warmth and aroma
- Fresh cilantro (dhania): For garnish and freshness
Using the Basic Curry Sauce
This recipe comes together in two main stages: cooking the chickpeas and preparing the curry.
The chickpeas must be soaked first, and can be cooked in an Instant Pot or you can cook it on the stovetop. See instructions in the recipe. For more details on soaking and learn about the science behind cooking legumes, see our post on The Science of Soaking, Salt, and Heat.
This recipe uses the Basic Curry Sauce steps to make the sauce for the Black Chickpeas Curry. Follow the steps in the recipe to make the sauce. I encourage you to make a larger quantity than needed for this recipe, and refrigerate or freeze it to make other curries.
My Preferred Pressure Cooker
I’ve relied on my Instant Pot for over a decade, and it’s still the most-used tool in my kitchen for foolproof, one-pot meals. Whether I’m pressure cooking or sautéing, it’s the ultimate time-saver that has truly stood the test of time.
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Black Chickpeas or Bengal Gram Curry (Kala Chana)
Ingredients
- 1 cup Dry Bengal Gram aka Black Chickpeas
- 1 cup Basic Curry Sauce
- 1 tsp Garam Masala
- 1 tbsp Cilantro finely chopped
- 4 cups Water
- 1 tbsp Oil
Method
- Rinse the black chickpeas and soak in water (at least 1 inch above the chickpeas) for 8 hours or overnight. Drain before cooking.
- Cook on high for about 40 minutes, and let the pressure release naturally.
- Bring the pot to a boil and let it simmer for around 60-90 minutes. Start checking if they are ready after the 60 minutes mark. Ensure there is enough water throughout.
- Heat oil in a pan and add the Basic Curry Sauce. Cook until warmed through and the oil begins to separate.
- Add the cooked chickpeas to the sauce and mix well. Cook for 3–5 minutes, stirring occasionally.
- Add 4 cups of hot water and bring to a boil. Simmer on medium heat for 6–8 minutes.
- Garnish with chopped cilantro and sprinkle garam masala on top.
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