If you love recipes that are simple, wholesome and bursting with flavor, this Black Chickpea Curry (Kala Chana Curry) will instantly become your new favorite. What makes this recipe special is its no fry, no saute method – everything cooks together in the pressure cooker, yet the flavor, turns out unbelivably rich and satisfying.
The secret lies in two things :
- Using whole warming spices right at the start, which slowly release their aroma as the chickpeas cook, and
- Pouring hot mustard oil over the ingredients – this gives the curry a deep, smoky and uniquely rustic taste that feels straight out of a traditional Indian kitchen..
With minimal effort, everyday ingredeints, and just 15 minutes of cooking , this curry becomes thick, comforting and perfect for pairing with both rice and roti. It’s a wonderful weeknight dinner, tiffin – friendly, and also great for meal prep.
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Ingredients
- Soaked black chana – 1.5 cup (soak overnight or at least 6 hours)
- Ginger & garlic paste – 1 tbsp
- Chopped onion – 1
- Chopped tomato – 1
- Cinnamon stick – small piece
- Green cardamom – 1
- Clove – 1
- Cumin seeds – ¼ tsp
- Turmeric powder – ¼ tsp
- Kashmiri red chili powder – 1 & ¼ tsp
- Garam masala powder – ½ tsp
- Maggie masala – ½ tsp
- Green chili – 1
- Salt – as per taste
- Mustard oil – 2 tbsp
- Chopped fresh coriander leaves – 2 tbsp
- Mint leave – 3
Method
- Take a pressure cooker and add the soaked black chickpeas, ginger-garlic paste, chopped onion, and chopped tomatoes.
- Now add cinnamon, clove, green cardamom, cumin seeds, turmeric, Kashmiri red chili powder, garam masala, Maggi masala, and salt.
- In a separate small pan, heat 2 tablespoons of mustard oil until it reaches its smoking point. This gives that signature “smoky desi flavor.”
- Pour the hot oil into the cooker over the spices and chickpeas.
- Add water, close the pressure cooker lid, and cook for 2-3 whistles.
- That’s it! No sautéing, no frying – in just 15 minutes, your flavorful black chickpea curry is ready.
- Open the lid once the pressure releases, check if the chickpeas are soft. Finally, top with fresh coriander and a few mint leaves.
Serve hot with steamed rice, jeera rice, phulka, or paratha.
Tips and tricks –
1. Soak the chickpeas properly. Overnight soaking gives the best texture and faster cooking.
2. Mustard oil must hit smoking point. This step is crucial for flavor. If you prefer, you can use ghee or neutral oil, but mustard oil gives the best result.
3. No sautéing needed. Because onions, tomatoes, and spices pressure cook together, they break down beautifully, creating a naturally thick gravy.
4. Adjust thickness
For thinner curry → add a little extra water.
For thicker curry → simmer uncovered for 2–3 minutes.
5. Add extra flavor, a squeeze of lemon or a dash of chaat masala right before serving tastes amazing!
