• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Culinary Shades

  • Home
  • Recipes
  • About Me
  • Subscribe
menu icon
go to homepage
  • Home
  • Recipes
  • About Me
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • Home
    • Recipes
    • About Me
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • ×
    You are here: Home / Gluten-Free / Instant Pot Kala Chana | Black Chickpeas

    Instant Pot Kala Chana | Black Chickpeas

    Published by Alpa Jain . This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.

    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.
    Black chickpeas curry pin
    Black chickpeas curry pin
    Black chickpeas curry pin
    Black chickpeas curry pin
    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
    • 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

    5 Day Guide:

    Vegetarian Indian Cooking

    Free email series

    Strawberry kulfi chunks served in a plate with cut strawberry.
    CulinaryShades logo

    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

    • 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

    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.
    4.75 from 4 votes
    Rate Recipe Print Pin Save Saved!
    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
    Follow on Facebook@culinaryshades

    Equipment

    • Instant Pot 3 qt
    • Vitamix or another blender

    Ingredients

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

    Dry Spices

    • ½ teaspoon Cumin seeds
    • 1 Star anise
    • 1 Cinnamon stick
    • 1 Bay leaf
    • 1 Whole Red Chili
    • 2 teaspoon Corriander powder
    • 1 teaspoon Cumin powder
    • ¼ teaspoon Garam Masala powder
    • ¼ teaspoon Turmeric Powder
    Prevent your screen from going dark

    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.
    • Add corriander powder, cumin powder, turmeric powder, salt and garam masala.
    • 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.
    Tried this recipe?Mention @culinaryshades23 or tag #culinaryshades
    Shop Related Products

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

    Subscribe to Newsletter

    Receive new recipes in your inbox

    Black eyed pea curry served in a metallic bowl and garnished with sliced lime and onion.
    CulinaryShades logo

    Recipes for you

    • Chocolate Covered Apricots
    • Frozen Chocolate Covered Strawberries
    • Instant Pot Matar Paneer
    • Baingan Bharta - Air Fryer and Oven

    Reader Interactions

    Comments

    1. CulinaryShades says

      August 19, 2020 at 9:27 pm

      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

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Alpa Jain - Author of Culinaryshades

    Hi! I am Alpa. I am passionate about cooking and love to share my tried and tested vegan and vegetarian recipes for your family and friends to enjoy!

    More about me →

    Recent Recipes

    • Bread Machine Sourdough Bread
    • Bread Machine Pizza Dough
    • Air Fryer Vada Pav
    • Bread Machine Milk Bread

    Instant Pot Recipes

    • Instant Pot Cabbage Soup
    • Instant Pot Paneer
    • Instant Pot Palak Paneer
    • Vegetarian Tofu Soup

    Buy Me a Coffee

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Affiliate Disclosure

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact
    • Buy me a coffee

    Copyright © 2022 CulinaryShades on the Cravings Pro Theme