Kala Chana or Kalay Chanay

Ingredients

• 400 g (2 cups)dried black chickpeas (kala chana)
• 1onion, diced
• ¾ tspcumin seeds
• 1½ tspginger paste
• 1½ tspgarlic paste
• 2 tspsalt
• 2 tspred chilli powder
• 1 tspground coriander
• ½ tspground turmeric
• 1–2tomatoes, diced (use 1 if preferred)
• 2–3 tbsp (30–45 ml)tamarind pulp
• 1 tspgaram masala
• to tastefresh coriander leaves
• to tastegreen chillies

Instructions

1. 1

   Soak chickpeas

   Soak the black chickpeas overnight, then drain and rinse them.

2. 2

   Heat the cooker

   Heat oil in an Instant Pot or pressure cooker. For an Instant Pot, select Sauté on Medium.

3. 3

   Cook the cumin

   Add the cumin seeds and sauté until sizzling and fragrant, then add the diced onion.

4. 4

   Soften the onion

   Stir occasionally and cook until the onion is slightly golden. Add the ginger and garlic pastes and sauté for 1 minute.

5. 5

   Fry the spices

   Add the salt, red chilli powder, ground coriander and turmeric. Stir-fry for 1 minute.

6. 6

   Cook the tomato

   Add the diced tomato and sauté until it cooks down into a rich paste.

7. 7

   Pressure-cook chickpeas

   Stir in the black chickpeas, then add 600 ml (2½ cups) hot water to the Instant Pot. Cook on Manual for 25 minutes and allow the pressure to release naturally.

8. 8

   Adjust consistency

   Check the consistency. Sauté to reduce the liquid, or add water and bring it to the boil, according to your preference.

9. 9

   Finish and garnish

   Add the tamarind pulp and garam masala, then simmer for 2–3 minutes. Garnish with fresh coriander and green chillies as desired.

What is kala chana?

Kala chana, also called kalay chanay, is a Pakistani dish built around small, dark-skinned chickpeas cooked until tender in a spiced gravy. It is often served at iftar during Ramadan, but it also makes a satisfying meal at other times of year.

This version layers cumin, onion, ginger, garlic and tomato, then finishes with tamarind and garam masala. The tomato gives the sauce body, while tamarind brings a pleasantly sharp contrast.

Nutrition and macros by portion

The nutrition label shows one serving as written: 320 calories, 17g protein, 54g carbs, 4g fat.

Most of the carbohydrates, fibre and protein come from the black chickpeas; the onion and tomatoes contribute smaller amounts of carbohydrate. The listed ingredients include no measured oil, so the fat estimate is low and will increase with the oil used for sautéing. Serve with a generous salad or vegetables for a more balanced plate.

The chickpeas need an overnight soak

Dry chickpeas: Soaking overnight helps them hydrate before pressure-cooking. Drain and rinse the soaking water before adding them to the cooker.

Hot water: The recipe adds 600 ml hot water for pressure-cooking. Once the chickpeas are cooked, you can reduce or loosen the gravy to suit how you plan to serve it.

Build the spiced base

Cumin and onion: Let the cumin sizzle until fragrant before adding the onion. Cook the onion until slightly golden to give the sauce a deeper savoury base.

Aromatics and spices: Give the ginger and garlic 1 minute in the pan, then stir-fry the powdered spices for another minute. This brief cooking helps distribute their flavour through the dish.

Tomato: Cook the diced tomato down until it forms a rich paste before adding chickpeas. If you prefer a thicker, less tomato-forward sauce, use 1 tomato rather than 2.

Let the cooker release naturally

Pressure cooking: The stated Instant Pot setting is Manual for 25 minutes, followed by a natural pressure release. The recipe does not specify a cooking time for a stovetop pressure cooker, so follow your appliance’s guidance for soaked chickpeas.

Check the chickpeas: Once the pressure has released, check that the chickpeas are tender. If they need more cooking, continue according to your cooker’s instructions.

Choose your gravy consistency

Thicker gravy: Use the Sauté setting to simmer off excess liquid, stirring as needed so the chickpeas and sauce do not catch on the base.

Looser gravy: Add water and bring the mixture to a boil until it reaches the consistency you like. Add it gradually so the sauce does not become thinner than intended.

Finish with tamarind and garam masala

Tamarind: Stir in 2–3 tablespoons of pulp after pressure-cooking, then simmer for 2–3 minutes. Start with the smaller amount if you prefer a gentler tang.

Garam masala: Add it at the end with the tamarind for a fragrant finish. Fresh coriander and green chillies make simple toppings; add the chillies according to your preferred heat.

Serve it as a meal

Kala chana can be served on its own or with rice or flatbread to catch the gravy. A cooling yoghurt side or a crisp salad also works well alongside its warm spices and tart finish.

Recipe notes & tips

• Soak the chickpeas overnight so they are ready for the pressure-cooking step.
• Drain and rinse the soaked chickpeas before cooking.
• Cook the onion until slightly golden for a fuller-tasting base.
• Let the tomato cook into a paste before adding the chickpeas.
• Add the tamarind a little at a time if you are unsure how tangy you want the gravy.
• Adjust the gravy only after checking it at the end of cooking.

Variations

• Milder heat: Use less red chilli powder and leave out the green chillies.
• Extra tang: Add the full 3 tablespoons of tamarind pulp.
• More tomato: Use 2 tomatoes for a more tomato-forward gravy.
• Thicker gravy: Simmer on Sauté until some of the liquid has evaporated.
• Looser gravy: Add water and bring the chickpeas back to the boil.

Common mistakes to avoid

• Skipping the soak: Soak the dried chickpeas overnight before pressure-cooking.
• Adding tomato too soon: Cook the onion and aromatics first, then reduce the tomato to a paste.
• Over-thinning the gravy: Add water gradually after checking the cooked chickpeas.
• Adding tamarind before pressure-cooking: Stir it in after cooking, as directed, and simmer for 2–3 minutes.
• Using too much chilli: Begin with the listed amount and adjust the heat with the green chillies at the end.

How to store

Cool leftovers promptly and refrigerate in a covered container for up to 3 days. Reheat gently on the hob or in the microwave until piping hot, adding a splash of water if the gravy has thickened.

Frequently asked questions