Kala chana or brown chickpea curry is a flavorful north Indian dish that’s so easy to make in an instant pot!
This is a simple Punjabi vegetarian dish that goes perfectly with rice or roti. It calls for kala chana also known as black chickpeas – though I call them brown chickpeas because that’s what they look like to me.
This brown chickpea curry is a bit saucy and it’s also well spiced but not necessarily spicy – you can easily adapt the heat level by adding more cayenne/red chili powder.
Brown chickpeas have a tasty nutty flavor to them and they’re pretty dense. I think they have a “meaty” quality to them which is why I think this dish is great to serve on a meatless Monday or really any day you want to eat vegetarian meal.
HOW ARE BROWN CHICKPEAS DIFFERENT THAN WHITE CHICKPEAS?
If you’ve never tried brown chickpeas before, they have a bit of a nutty flavor and are more dense when compared to garbanzo beans/chickpeas. This is how I like to describe the difference: if you press a cooked white chickpea between your fingers, it’ll easily smush whereas with a brown chickpea, you have to press a little harder to smush it. I know that’s probably a strange way to describe the texture but it makes sense, right?
As I mentioned, brown chickpeas have a “meaty” quality. While they do soften after cooking, they don’t absorb much liquid or break down the way other legumes or lentils do. Because of this reason, I only use a little water in this recipe.
I love cooking with brown chickpeas and already have a couple recipes on the blog that call for them. There’s my recipe for kadala coconut curry which is a south Indian Keralite recipe and is very different from the north Indian curry I’m sharing today. I also have a sookha kala chana recipe which is a “dry” brown chickpea dish – perfect for snacking on alongside a cup of chai and/or some puris (fried Indian bread).
CAN I MAKE THIS WITH ONION MASALA?
Yes! Omit the onion, garlic, ginger, and tomato sauce in the recipe and replace with ½ cup of onion masala. Also, be sure to add an additional ½ cup of water (for a total of 1 ½ cups). You can keep the remaining spices the same.
Serve this brown chickpea curry over basmati rice, roti or just eat a bowl of this on its own!Print
These brown chickpeas have a “meaty” quality to them. While they do soften after cooking, they don’t absorb much liquid or break down the way other legumes or lentils do. Because of this reason, I only use a little water in this recipe. I enjoy eating this curry over basmati rice.
- 1 cup brown chickpeas (kala chana), soaked overnight
- 2 tablespoons oil of choice
- 1 bay leaf
- ½ teaspoon cumin seeds
- 1 onion, diced
- 2 teaspoons minced garlic
- 1 teaspoon minced ginger
- 1 teaspoon salt, adjust to taste
- ½ teaspoon dried mango powder (amchur)
- ½ teaspoon garam masala
- ¼ teaspoon black pepper
- ¼ teaspoon cayenne
- ¼ teaspoon coriander powder
- ¼ teaspoon paprika
- ¼ teaspoon turmeric
- ½ cup canned tomato sauce
- 1 cup water
- Cilantro, garnish
- Soak the brown chickpeas in cold water overnight. Drain, rinse and set aside.
- Press the sauté button, add the oil and allow it to heat up for a minute. Once the oil is hot, add the bay leaf and cumin seeds to the pot. Once the cumin seeds turn brown, add the onions and stir-fry for about 10 minutes, or until the onions begin to brown.
- Add the garlic, ginger and spices and stir-fry for 30 seconds. Add the tomato sauce, brown chickpeas, water and mix well.
- Secure the lid, close the pressure valve and cook for 45 minutes at high pressure.
- Naturally release pressure.
- If you prefer a thicker curry, you can reduce the liquid by pressing the sauté button once the dish is done.
- Garnish with cilantro and serve.