How to make Kala Chana?

How to make Kala Chana?

In the Middle East, India and Mediterranean countries, lentils are an essential, inexpensive meatless protein used in many dishes.

Kala chana is a special recipe as it includes 9 types of lentils in it.



  • 1 cup Kala Chana
  • 3 cups water for soaking black chickpeas
  • 1 medium size onion, finely chopped
  • 1 large tomato, finely chopped
  • 4 to 5 lahsun, finely chopped
  • 1 to 2 hari mirch,finely chopped
  • 1 tsp jeera
  • 1 tsp kashmiri Mirch powder
  • 1 tsp regular garam masala powder
  • ¼ tsp haldi
  • ½ tsp of hing
  • 2 tbsp oila
  • salt as required

For The Garnish:

  • Dhaniya patta
  • Method:
    • Soak the black chickpeas or kala chana overnight or for 8-9 hours and in a pressure cooker.
    • Add 2 tbsp of ghee or oil and add jeera, crackle them and then add finely chopped onions.
    • Saute the onions till they become light golden.
    • Add lahsun, hari mirch and saute for 15-20 seconds
    • Add finely chopped tomatoes and saute them till the oil starts leaving from the sides of the onion- tomato masala.
    • Add the haldi powder, asafoetida, kashmiri mirch powder and saute for 4-5 seconds.
    • Then add the kala chana along with all of the water. season with salt and stir well.
    • Pressure cook on a medium to high flame for 9-10 whistles or more till the chickpeas are cooked well and softened.
    • Lastly sprinkle the garam masala and stir. garnish the kala chana curry with Dhaniya patta.
    • Serve the kala chana curry with steamed rice, rotis or chappati.