Spicy Kala Chana (Black Chickpeas) Curry with Tamarind Recipe
Kala Chana, also known as Kalay Chanay, is a hearty and flavorful black chickpea curry made with a blend of aromatic spices, tamarind pulp, and fresh garnish. This comforting dish is cooked in an Instant Pot to achieve tender chickpeas with deep, rich flavors, perfect for a nutritious and satisfying meal.
- Prep Time: 10 minutes (plus overnight soaking)
- Cook Time: 40 minutes (including sauté and pressure cooking)
- Total Time: Overnight soak plus 50 minutes active time
- Yield: 4 servings
- Category: Main Course
- Method: Instant Pot
- Cuisine: Indian/Pakistani
- Diet: Halal
Ingredients
Main Ingredients
- 2 cups black chickpeas (kalay chanay), soaked overnight and rinsed
- 1 onion, diced
- ¾ tsp cumin seeds
- 1.5 tsp ginger paste
- 1.5 tsp garlic paste
- 2 tsp salt
- 2 tsp red chilli powder
- 1 tsp coriander powder
- ½ tsp turmeric powder
- 1-2 diced tomatoes (preferably 1)
- 2-3 tbsp tamarind pulp
- 1 tsp garam masala powder
Garnish
- Fresh cilantro leaves
- Green chillies, sliced
- 2-3 tbsp cooking oil (for sautéing)
Instructions
- Soak Chickpeas: Soak the black chickpeas overnight in enough water to cover them. Drain and rinse before cooking.
- Sauté Spices and Onions: Heat oil in your Instant Pot using the sauté function on medium heat. Add cumin seeds and sauté until fragrant and sizzling. Add diced onions and cook, stirring occasionally, until they turn slightly golden.
- Add Ginger and Garlic: Stir in the ginger and garlic pastes, sautéing for another minute until aromatic.
- Incorporate Dry Spices: Add salt, red chili powder, coriander powder, and turmeric powder. Stir and sauté for a minute to roast the spices well.
- Cook Tomatoes: Add the diced tomatoes and sauté until they break down and form a rich, thick paste.
- Add Chickpeas and Water: Add the soaked black chickpeas to the pot, stir to coat with spices, then pour in 2½ cups of hot water.
- Pressure Cook: Seal the Instant Pot lid, set on Manual (Pressure Cook) for 25 minutes. Allow natural pressure release after cooking.
- Adjust Consistency: Open the lid, check the consistency. Use the sauté function to reduce excess water if too watery, or add water and bring to a boil to loosen if too thick.
- Add Tamarind and Garam Masala: Stir in the tamarind pulp and garam masala powder. Let the curry simmer for 2-3 minutes to blend flavors.
- Garnish and Serve: Garnish with fresh cilantro and sliced green chillies as desired. Serve hot with rice or flatbreads.
Notes
- Soaking the chickpeas overnight significantly reduces cooking time and improves digestibility.
- Tamarind pulp adds a tangy flavor; adjust quantity based on your taste preference.
- If you prefer a spicier curry, increase the amount of red chilli powder or add fresh green chillies while cooking.
- You can substitute the Instant Pot with a pressure cooker; cooking time may vary slightly.
- Garnishing with fresh herbs and chillies adds freshness and a mild heat contrast.
