Kala Chana


INGREDIENTS (measuring cup used, 1 cup = 250 ml)
- 1 cup of dried Aman's black chickpeas/kala chana (soaked overnight or for 8-9 hours)
- 3 cups water for soaking black chickpeas
- 1 medium size onion, finely chopped
- 1 large tomato, finely chopped
- 4 to 5 garlic cloves/lahsun, finely chopped
- 1 to 2 green chilli/hari mirch, finely chopped
- 1 tsp cumin/jeera
- 1/2 tsp kashmiri red chilli powder or degi mirch
- 1/2 tsp punjabi garam masala or regular garam masala powder
- 1/4 tsp turmeric/haldi
- pinch of asafoetida hing
- 2 tbsp ghee or oil
- salt as required


  1. Soak the black chickpeas or kala chana overnight or for 8-9 hours in a pressure cooker, add 1 tbsp of ghee or oil.
  2. Add cumin, crackle them and then add finely chopped onions saute the onions till they become light golden.
  3. Add garlic, green chilli and saute for 15-20 seconds.
  4. Add finely chopped tomatoes and saute them till the oil starts leaving from the sides of the onion-tomato masala.
  5. Add the turmeric powder, asafoetida, kashmiri red chilli powder and saute for 2-3 seconds.
  6. Then add the kala chana along with all of the water, season with salt and stir well.
  7. Pressure cook on a medium to high flame for 8-9 whistles or more till the chickpeas are cooked well and softened.
  8. Lastly sprinkle the garam masala and stir, garnish the kala chana curry with coriander leaves, serve the kala chana curry with steamed rice, rotis or chappati.

black chickpeas are a rich source of protein and is excellent for growing up kids and people who are into sports or need lots of energy. black chickpeas should be cooked really well.

Available in Stores : 2lbs | 4Lbs | 7lbs