Instant Pot Kala Chana | Black Chickpeas

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
• How to cook black chickpeas?
• Serving suggestions for kala chana curry
• Meal planning and storing suggestions
• 📖 Recipe
• 💬 Comments

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

• Kala chana (soaked)
• Tomatoes
• Onion
• Ginger garlic paste (you can also use homemade ginger and garlic paste)
• Serrano peppers (optional)
• Water
• Salt
• Oil

Dry Spices

• Cumin seeds
• Anise 
• Cinnamon stick
• Bay leaf
• Dry red whole chili
• Corriander powder
• Cumin powder
• Garam Masala powder
• Turmeric Powder

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.

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).

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.

Other beans recipes you may like

• 15 bean soup
• Mexican black beans
• Chana Masala
• Rajma Masala
• Mixed Beans

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

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