Black Chickpeas or Bengal Gram Curry (Kala Chana)

Black Chickpeas or Bengal Gram Curry (Kala Chana)

276kcal

Black Chickpeas or Bengal Gram Curry (Kala Chana) is a simple, protein-rich dish made with firm, nutty chickpeas simmered in a light, flavorful curry. Using a basic curry sauce, this recipe comes together easily and is perfect with rice or enjoyed on its own.

Servings servings

Course Main Course

Cuisine Indian

Ingredients

Method

Soak the Chickpeas

Rinse the black chickpeas and soak in water (at least 1 inch above the chickpeas) for 8 hours or overnight. Drain before cooking.

Soaking improves texture and significantly reduces cooking time.

Cook the Chickpeas - Instant Pot

Cook on high for about 40 minutes, and let the pressure release naturally.

Cook the Chickpeas - Stovetop

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 the Curry Base

Heat oil in a pan and add the Basic Curry Sauce. Cook until warmed through and the oil begins to separate.

Add Chickpeas

Add the cooked chickpeas to the sauce and mix well. Cook for 3–5 minutes, stirring occasionally.

Add Water and Simmer

Add 4 cups of hot water and bring to a boil. Simmer on medium heat for 6–8 minutes.

Adjust water depending on your preferred consistency.

Finish the Dish

Garnish with chopped cilantro and sprinkle garam masala on top.

Add garam masala at the end for maximum aroma.

Nutrition

Calories276kcalCarbohydrates35gProtein9gFat11gSaturated Fat1gPolyunsaturated Fat2gMonounsaturated Fat6gTrans Fat0.04gSodium77mgPotassium529mgFiber4gSugar4gVitamin A492IUVitamin C11mgCalcium119mgIron3mg

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