Kala Chana | Spiced Black Chickpeas

Kala chana, halwa & poori, without these three things, the festive season in our house is incomplete. This kala chana made without garlic or onion is the quintessential prashad offered to goddess Durga during Navratri.

Kala Chana | Spiced Black Chickpeas

DiwaliSong
I’ve been singing this all week at home – driving my Husband crazy. Is it obvious I’m in the Diwali spirit? Anndd that would be my lyrical talent for the year.

The first time I made Kala chana was my first married Diwali. I was fasting and wanted to prepare a perfect Diwali thali (Diwali plate) just like my Mom did while we were growing up. I asked her for the recipe over the phone and set forth making the dishes one by one. As I started to make the dish I followed the recipe step by step, checking every ingredient off the list.

Kala Chana | Spiced Black Chickpeas

After Diwali puja (prayer) my husband and I sat down to eat. I was so excited for him to try the kala chana (it’s one of his favorites). He gave it a taste and did all he could not to spit it out. In all the jumble of cooking so many dishes I had notated the recipe wrong and double the salt! They tasted terrible to put it gently, but we had a good laugh at my fumble. You can bet the next time I made this dish was on a non fasting day, so I could taste as cooked.

Kala Chana | Spiced Black Chickpeas

This recipe is a fasting version (meaning onions, garlic are omitted) but it’s full of flavor and tastes great any time of year. Black chickpeas are high in protein and fiber and are considered a ‘super food’. Growing up if we made a fuss about eating then my dad would reply “It’s horse’s food, it will make you strong!” After getting married I remember my husband mentioning how it was horse’s food, all I could do was smirk at the coincidence. Black chickpeas are very dense so soaking them overnight is not only suggested it’s almost necessary to ensure quicker cooking time.

Kala Chana | Spiced Black Chickpeas

Kala chana are a great finger food for kids if they are at the chewing stage. You can add them in chaat, salads; have them with roti or just on their own. My favorite thing to do is roll them in a hot poori with some halwa… a sweet and spicy poori roll – yum!

Kala Chana | Spiced Black Chickpeas
 
Prep time
Cook time
Total time
 
Kala Chana | Spiced Black Chickpeas made with fresh ginger and roasted cumin is the quintessential prashad offered to goddess Durga during Navratri.
Author:
Recipe type: Main
Cuisine: Indian
Serves: 4
Ingredients
  • 1 cup Kala chana (Black Chick Peas) - soaked overnight
  • 2 teaspoon fresh grated ginger
  • 1½ teaspoon jeera (cumin)
  • ½ teaspoon red chili powder
  • 1 teaspoon coriander powder
  • 1 teaspoon roasted jeera powder
  • 1½ teaspoon salt
  • ⅛ teaspoon hing
  • 3 cups water
  • fresh cilantro for garnish
Method
Instant Pot
  1. Soak the black chickpeas overnight.
  2. Wash the soaked black chickpeas and set aside.
  3. In the IP set sauté mode for 4 minutes.
  4. Pour in the oil and let it heat up followed by the hing, jeera and fresh ginger. Sauté all ingredients.
  5. Add the soaked black chickpeas and mix in the coriander powder, cumin powder and red chili powder.
  6. Add 3 cups of water and salt, mix and shut with lid.
  7. Set the pressure cooker mode with the pressure vent to sealed for 25 minutes.
  8. Allow the pressure to naturally release.
  9. Open and set to sauté mode for 5-7 minutes or until water evaporates.
  10. Garnish with fresh cilantro.
Pressure Cooker
  1. Soak the black chickpeas overnight.
  2. Wash the soaked black chickpeas and add them to a pressure cooker or IP with 3 cups of water.
  3. Pressure Cook for 4-5 whistles (or 20 minutes in the IP); until soft.
  4. In a heavy bottom pan, heat oil. Once hot add in hing, jeera and fresh ginger.
  5. Sauté until the jeera starts too sputter.
  6. Add in the soft chickpeas followed by coriander powder, cumin powder and red chili powder.
  7. Mix and add 3 cups of water and salt.
  8. Mix, cover with a with lid and cook until the water evaporates; for 8-10 minutes.
  9. Garnish with fresh cilantro.
Stove Top
  1. Soak the black chickpeas overnight.
  2. Wash the soaked black chickpeas and boil them in a saucepan with 5 cups of water for 30-35 minutes; or until soft.
  3. In a heavy bottom pan, heat oil. Once hot add in hing, jeera and fresh ginger.
  4. Sauté until the jeera starts too sputter.
  5. Add in the soft chickpeas followed by coriander powder, cumin powder and red chili powder.
  6. Mix and add ½ cup of water and salt.
  7. Mix, cover with a with lid and cook until the water evaporates; for 8-10 minutes.
  8. Garnish with fresh cilantro.

 

 

4 thoughts on “Kala Chana | Spiced Black Chickpeas

  1. what a coincidence! I made a spiced roasted chickpeas (garbanzo) for Diwali! I will try the kala channa next time.

    I totally love your little poem too. Adorable. 🙂 I’m humming the tune now.

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