This Kala Chana Masala is an Instant Pot recipe, but I have also included the stovetop pressure cooker method. The recipe is straightforward in both ways. It makes a comforting curry, which we can serve at lunch or dinner. Jump to:About Kala Chana MasalaWhy You Will Love This CurryIngredientsStep-by-Step DirectionsStovetop Pressure Cooker InstructionsServing SuggestionsHelpful TipsMore Chana RecipesRecipe Card

About Kala Chana Masala

Kala Chana is also known as black chickpea or Desi Chana. They are almost the same as chickpeas but different in color (reddish-brown to almost black) and are more earthy in taste. Black chickpeas are loaded with protein, fiber, and carbohydrates and are also rich in vitamins and minerals. Kala Chana Masala, or Black Chickpea Curry, is very popular in India. Every region has its own style of making the curry, but ultimately, it is delicious and filling. This curry is very easy to make and involves basic ingredients readily available in our kitchen. The curry is based on tomato gravy and without onion and garlic. I have added chopped celery to this curry for more nutrition and to balance the tanginess of tomatoes. I have used chickpea flour to balance the tanginess of tomatoes, which also helps to thicken the gravy. This Jain Kala Chana Masala is made with staple pantry ingredients, but still, it is delicious and can be served as a main course curry or a side dish. If you like Chhole or chickpea curry, you will love this too. Kala Chana Masala is very easy to make, and we need only one pot. Whether you prepare it in Instant Pot or Stovetop Pressure cooker, it is a mess-free recipe.

Why You Will Love This Curry

Kala Chana Masala is wholesome, hearty, and healthy. It is delicious, full of flavors, and filling. The recipe includes the instructions for the Instant Pot and stovetop method. It can be served as a main curry or as a side dish with a vegetable curry. Kala Chana Masala is best for lunch, dinner, or even as a soup. The recipe is without onion and garlic and is suitable for Jain, vegan, and gluten-free diets.

Ingredients

Step-by-Step Directions

Wash Kala Chana (Black Chickpeas) and soak in 3 cups of water for 5 hours or up to 8 hours.

When you are ready to make Kala Chana Masala, drain the water from Chana and set it aside.

Start the Instant Pot on saute mode and heat the oil in it. Add cumin seeds.

When cumin seeds start to sizzle, add ginger and chili paste. Continue saute for a few more seconds.

Add chopped celery, mix well, and saute for a minute.

Add chickpea flour, mix, and right away, add tomatoes. Mix well and continue cooking for a minute.

Add salt, turmeric powder, red chili powder, cumin powder, and Garam masala powder or Chana masala. Mix well.

Continue cooking until tomatoes are soft and mushy and the oil separates from the sides.

Add Kala Chana and 2 cups of water. Mix well.

Press cancel and close the Instant Post lid. Press on the bean/grain button, and it will show 30 minutes automatically. Cook for 30 minutes on high.

When the time is over and the Instant Pot beeps, let the pressure release naturally (NPR). Open the lid and stir well. Add lime juice, sugar, and coriander leaves. Mix well.

Transfer the Kala Chana Masala without onion and garlic to the serving bowl.

Stovetop Pressure Cooker Instructions

Wash Kala Chana (Black Chickpeas) and soak in 3 cups of water for 6-8 hours. When you are ready to make Kala Chana Masala, drain the water from Chana and set it aside. Heat oil in a pressure cooker and add cumin seeds. Once cumin seeds change color, add chili and ginger paste. Saute for a few seconds. Add chopped celery and cook for a minute.  Add chickpea flour, mix, and right away, add chopped tomatoes. Mix well and cook for a minute. Add salt, turmeric powder, red chili powder, cumin powder, and Garam masala powder or Chana masala. Continue cooking until tomatoes are soft and mushy and the oil separates from the sides. Add Kala Chana and 2 cups of water. Mix well.  Cover the pressure cooker lid and cook for 8-9 whistles or until chana is cooked thoroughly. Once pressure is released from the cooker, open the lid. Add lime juice, sugar, and coriander leaves. Take it into a serving bowl and serve it hot with Rice or any type of Indian flatbread.

Serving Suggestions

Kala Chana Masala can be served as a main course curry for lunch or dinner. You can serve it with Roti, Paratha, or Naan. It perfectly goes with rice as well. You can also serve this dish as a side with another vegetable curry. I love to have a bowl of this Kala Chana Masala and eat just like that. It is great as a soup, very filling and protein-packed.

Helpful Tips

Soaking: It is essential to soak the legumes for at least 6-8 hours or overnight. Soaked chickpeas are easier to digest. Also, soaking helps them to cook faster and evenly. Tomatoes: Tomatoes are essential elements of this recipe as they make the base of the dish. So choose ripe tomatoes for the best result. For The Strict Jain Diet: If you plan to make it for lunch, you can soak chana early in the morning to avoid overnight soaking. So, you can soak it for at least 5 hours. If you do not use fresh ginger, use ¼ teaspoon ground ginger instead. Add ground ginger along with other ground spices. Ghee: If you like to add more flavors, add ghee instead of oil. Or, add half oil and half ghee.

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