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.
Recipe by Love Laugh Mirch at https://lovelaughmirch.com/kala-chana-spiced-black-chickpeas/