Skip to Content

Instant Pot Kala Chana | Black Chickpeas

Jump to Recipe
Black chickpeas, also known as kala chana is a famous Indian vegan and gluten free curry. Learn how to make instant pot kala chana with this easy recipe.
Kala chana curry served in a plate

Kala chana (brown chana) or black chickpeas is very versatile as it is used to make salads, chaats, curries and appetizers. This is a very easy kala chana recipe made in the instant pot.

Black chickpea curry is a very popular Indian dish and served for lunch, dinner or, brunch.

Jump to:

Ingredients to make black chana

The main ingredient is of course kala chana or black chickpea which is easily available in Indian grocery stores. Here is a complete list of ingredients

Dry Spices

How to cook black chickpeas?

Black chickpeas can be cooked in a slow cooker, cooktop, or an electric pressure cooker like instant pot. Soaking the beans is always a good idea.

Soaking kala chana

Kala chana, just like other beans can be cooked dry or by soaking for 8-10 hours. I personally prefer soaking the beans as it reduces overall cooking time. It also helps clean the beans thoroughly and helps avoid gas/bloating after eating.

To soak kala chana, rinse it thoroughly with water and then soak it in a container by adding about 3 times the amount of water. In about 8-10 hours they will be well soaked and also increase in size.

Cooking kala chana in instant pot

Blend the tomatoes, onions, and serrano peppers in a blender or Vitamix. Now turn the saute mode on and select the normal setting.

Once the instant pot is hot, add some oil. Once the oil is hot, add the cumin seeds.

You can check if the oil is hot by just putting a few cumin seeds and they should crackle immediately else give the oil to heat for some more time.

Add all the whole spices like red chili, cinnamon stick, bay leaf, and anise. This organic whole spices starter kit has most of the whole spices used in Indian curries.

Add the blended tomato-onion mixture followed by ginger garlic paste. Saute it for a few seconds using a spatula.

Now add all the dry spices ( coriander powder, cumin powder, turmeric powder, garam masala powder) and salt.

Continue to saute for a few minutes until the mixture is well cooked and starts oozing out oil. This can take 3-5 minutes.

Kala chana curry served in a plate

Now add water and deglaze the pot with the help of a spatula. Add the soaked kala chana (discard any water) and give it a good mix.

Pressure cook on high pressure mode for 15 minutes with release valve in sealing position. Once done let the pressure release naturally.

Serving suggestions for kala chana curry

Kala chana curry goes well as lunch, brunch or dinner item. It can be served with rice, poori (puffy Indian bread) or paratha (Indian flat bread).

Kala chana curry

Meal planning and storing suggestions

Like all beans, kala chana masala stores well in the refrigerator for 5-7 days and can be frozen for upto a month.

Black chickpeas curry pin

Other beans recipes you may like

Don't forget to rate the recipe by clicking the stars. Also, pin the recipe by clicking the "Pin" button, for your future reference.

📖 Recipe

Kala chana curry

Instant Pot Kala Chana | Black Chickpea Curry

Black chickpeas, also known as kala chana is a famous Indian vegan and gluten free curry. Learn how to make instant pot kala chana with this easy recipe.
4.67 from 3 votes
Rate Recipe Print Pin Save
Course: Dinner, Lunch, Main Course
Cuisine: Indian
Diet: Gluten Free, Vegan, Vegetarian
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hr
Servings: 6 people
Calories: 151kcal
Author: Alpa Jain

Ingredients

  • 1 cup Kala chana (soaked)
  • 2 Tomatoes
  • ¾ cup Onion
  • 1 tsp Ginger garlic paste
  • 1 tsp Serrano pepper (optional)
  • 1.5 cup Water
  • 1 tsp Salt
  • 1 tbsp Oil

Dry Spices

Instructions

Soaking kala chana

  • Soak kala chana for 8-10 hours in about 3 cups of water.
  • Discard the water before cooking.

Blend tomato onion

  • In a blender or Vitamix blend tomatoes, onion and serrano pepper.

Cook kala chana in instant pot

  • Turn the instant pot on saute mode on normal setting
  • Once hot, add oil.
  • Once oil is hot, add the cumin seeds, red chili, bay leaf, cinnamon stick, star anise and saute for a few seconds.
  • Add the blended tomato, onion and serrano peppers and ginger garlic paste and mix well.
  • Continue to saute with a spatula for about 3-5 minutes or until it releases oil and is well cooked.
  • Add water and deglaze the pot with the spatula and turn off saute mode.
  • Add the soaked black chana and mix it well and lock the lid with valve in sealing position.
  • Turn the Pressure mode (or manual) on high for 15 minutes.
  • Once done, let the pressure release naturally.
Nutrition Facts
Instant Pot Kala Chana | Black Chickpea Curry
Amount per Serving
Calories
151
% Daily Value*
Fat
 
4
g
6
%
Saturated Fat
 
1
g
6
%
Trans Fat
 
1
g
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
2
g
Sodium
 
407
mg
18
%
Potassium
 
399
mg
11
%
Carbohydrates
 
23
g
8
%
Fiber
 
3
g
13
%
Sugar
 
2
g
2
%
Protein
 
6
g
12
%
Vitamin A
 
475
IU
10
%
Vitamin C
 
8
mg
10
%
Calcium
 
91
mg
9
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Follow My Facebook PageMention @culinaryshades or tag #culinaryshades
Shop Related Products

You may also like these 20+ Indian instant pot kid-friendly vegetarian recipes.

Recipe Rating




Lathiya

Friday 28th of August 2020

I really love cooking in Instant pot. It really eases the time we stand in the kitchen. The Kala channa looks delicious.

Ranjanis kitchen

Tuesday 25th of August 2020

yummy chick pea curry. i love to have with kerala puttu. Black channa is healthy one.

LaRena Fry

Thursday 20th of August 2020

Chickpeas are probably my favorite bean. I have never heard of black chickpeas. This curry sounds delicious. YUM.

The Gourmet Country Girl

Wednesday 19th of August 2020

I've never heard of black chickpeas before. How are they in flavor compared to regular chickpeas? This sounds like something I'd like to try!

CulinaryShades

Wednesday 19th of August 2020

Hi Christy,

The texture of black chickpeas is different as it has a thicker skin, the taste is quite similar.

Regards Alpa

Jacqueline Debono

Wednesday 19th of August 2020

I love how easy this chickpea curry is to make in the Instant Pot. I have never tried black chickpeas. If I can't find them, can I use regular chickpeas instead?

CulinaryShades

Wednesday 19th of August 2020

Hi Jacqueline,

You can use regular chickpeas as well. Here is the link to the recipe for exact timings in the instant pot - https://culinaryshades.com/chana-masala-in-instant-pot/

Regards Alpa