If you’re on the hunt for a dish that’s bursting with bold flavors and comforting warmth, the Spicy Kala Chana (Black Chickpeas) Curry with Tamarind Recipe is an absolute must-try. This rich, tangy curry brings the robust earthiness of black chickpeas to life with fragrant spices and a tangy tamarind punch that will have you going back for seconds. Perfectly balanced with heat, sourness, and that delightful chickpea texture, this curry easily becomes a staple for any meal, whether you’re cooking for family or craving something soulful for yourself.

Ingredients You’ll Need

A white plate with a small serving of dark brown chickpeas in thick sauce topped with chopped green herbs on the left side; a shiny silver spoon rests on the right side of the plate. Above the plate, there is a small white bowl filled with light brown powder spice. To the upper right, part of a larger white bowl shows a yogurt dish with a creamy white base, sprinkled with dark olives, red spice powder, and green curry leaves. At the top center, there is a partial view of a white shallow bowl with a red rim filled with dark brown chickpeas stew garnished with green herbs. All dishes are placed on a white marbled surface with a beige textured cloth partially covering it. Photo taken with an iphone --ar 4:5 --v 7

Simply put, the magic of this Spicy Kala Chana (Black Chickpeas) Curry with Tamarind Recipe lies in its uncomplicated and essential ingredients. Each one plays a crucial part, whether it’s layering flavor with spices or bringing freshness and tang with tamarind. Here’s what you’ll gather to create this culinary gem:

2 cups black chickpeas (kalay chanay): The star of the show, lending a hearty, nutty flavor and satisfying texture.
1 onion, diced: Adds sweetness and depth as it softens and caramelizes.
¾ tsp cumin seeds: Gives a wonderful aroma and slight nuttiness when toasted.
1.5 tsp ginger paste: Brings a fresh, zesty warmth that awakens the palate.
1.5 tsp garlic paste: Adds pungency and depth to the curry’s base.
2 tsp salt: Essential for enhancing every flavor note.
2 tsp red chili powder: Provides the fiery kick that defines this curry.
1 tsp coriander powder: Offers a subtle citrusy and earthy undertone.
½ tsp turmeric: Adds a golden hue and gentle warmth.
1-2 diced tomatoes (preferably one): Creates a rich, tangy paste to tie the flavors together.
2-3 tbsp tamarind pulp: Imparts a sharp, tangy brightness with just the right tartness.
1 tsp garam masala powder: Rounds off the curry with a fragrant blend of warming spices.
Fresh cilantro and green chillies (for garnish): Add freshness and a touch of heat at the end.

How to Make Spicy Kala Chana (Black Chickpeas) Curry with Tamarind Recipe

Step 1: Prepare Your Chickpeas

Start off by soaking the black chickpeas overnight. This softens them just enough to cook through and soak in all the wonderful curry flavors. After soaking, give them a good rinse to wash away any residual starch or impurities.

Step 2: Saute the Aromatics

Heat oil in your Instant Pot or pressure cooker and set it to medium heat. Toss in the cumin seeds and let them sizzle until you get that irresistible nutty aroma. Next, add diced onions and stir frequently until they turn a delicate golden shade. This caramelization builds the flavor foundation for the entire dish.

Step 3: Add the Ginger and Garlic Paste

Once the onions are ready, stir in the ginger and garlic paste and sauté for about a minute. This step wakes up the spices with a fragrant punch that’ll start to permeate the curry.

Step 4: Spice It Up

Sprinkle in the salt, red chili powder, coriander powder, and turmeric. Stir everything together so the raw spices get toasted lightly and released their vibrant colors and flavors. This little burst of dry roasting makes all the difference.

Step 5: Tomatoes Join the Party

Add diced tomatoes and cook them down until they transform into a rich, luscious paste. You’ll notice the mixture thickening and turning a deep, flavorful red, which is exactly what you want for a hearty curry base.

Step 6: Add Chickpeas and Pressure Cook

Now, add your soaked black chickpeas and give everything a good stir. Pour in 2 ½ cups of hot water, set your Instant Pot to Manual mode for 25 minutes, and let the pressure cooker do its magic. This step ensures that chickpeas become tender, soaking in all the flavors from the spices and tamarind.

Step 7: Final Flavors and Simmer

Once the pressure releases naturally, check the consistency. If it’s too watery, sauté to reduce some liquid. If too thick, add a splash of water and bring it back to a simmer. Then stir in tamarind pulp and garam masala. Let the curry simmer for 2-3 minutes so the tamarind tang melds beautifully with the spices.

Step 8: Garnish and Serve

Finish off by garnishing with fresh cilantro and sliced green chilies for that extra burst of flavor and color.

How to Serve Spicy Kala Chana (Black Chickpeas) Curry with Tamarind Recipe

A white plate holds one layer of small cooked chickpeas in a rich, dark orange-red oily sauce lightly spread across the surface. The chickpeas have a textured, soft look and are topped with small, bright green chopped coriander leaves scattered unevenly. To the right of the chickpeas, there is a shiny silver spoon resting on the plate. The plate sits on a blue surface with a soft, off-white cloth with a rough texture in the background, along with two blurred dishes behind it. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

The simplest garnishes can elevate this curry tremendously. A handful of chopped fresh cilantro adds vibrant color and a refreshing herbaceous note, while thinly sliced green chilies kick up the heat and add a crisp texture contrast that’s zestfully satisfying.

Side Dishes

This curry pairs beautifully with warm, fluffy basmati rice or soft, buttery naan for sopping up every bit of the luscious sauce. You can also enjoy it alongside a cooling cucumber raita or simple yogurt to balance out the spice and tang of the curry.

Creative Ways to Present

For a special touch, try serving this Spicy Kala Chana (Black Chickpeas) Curry with Tamarind Recipe in little clay pots or rustic bowls, garnished with a wedge of lemon to squeeze over. You could also layer it over sautéed greens or roasted vegetables for a hearty, wholesome meal plate that’s as pretty as it is delicious.

Make Ahead and Storage

Storing Leftovers

This curry keeps really well in the fridge for 3-4 days when stored in an airtight container. The spices tend to deepen over time, making leftovers even more flavorful and perfect for quick weekday meals.

Freezing

You can freeze the Spicy Kala Chana (Black Chickpeas) Curry with Tamarind Recipe easily. Use freezer-safe containers and it will keep well for up to 3 months. Just thaw it overnight in the fridge before reheating.

Reheating

Reheat gently on the stove over low to medium heat, stirring occasionally. If the curry looks too thick, add a splash of water or broth to loosen it up and bring it back to a lovely simmer without drying out the chickpeas.

FAQs

Can I use canned black chickpeas instead of dried?

Absolutely! Canned black chickpeas can save time. Just rinse them well and add them towards the end of cooking, simmering until the spices blend well. The texture will be softer but still delicious.

What can I substitute for tamarind pulp?

If you don’t have tamarind, lemon juice mixed with a little brown sugar can mimic the tangy sweetness. Start small and adjust according to taste to keep that perfect balance of sour and sweet.

Is this curry very spicy? Can I reduce the heat?

The recipe has a good amount of heat from red chili powder and green chilies, but you can absolutely adjust the spice levels. Use less chili powder and omit the green chilies for a milder version that still has plenty of flavor.

Can I make this dish vegan and gluten-free?

This recipe is naturally vegan and gluten-free, making it suitable for a wide range of diets without any modifications.

What other spices can I add for extra flavor?

Feel free to add a cinnamon stick or bay leaf during sautéing for more complexity. A pinch of smoked paprika can also add a lovely depth while keeping things exciting.

Final Thoughts

I can’t recommend the Spicy Kala Chana (Black Chickpeas) Curry with Tamarind Recipe enough if you want something comforting, flavorful, and a tiny bit adventurous for your dinner rotation. It’s incredibly rewarding to make and even more satisfying to eat. Give it a try and watch how this humble black chickpea curry becomes a beloved favorite in your kitchen!