Looking for a wholesome, delicious dish to elevate your weekly meals? Try Kala Chana Curry - a hearty black chickpea curry that's bursting with flavor, easy to prepare, and loaded with plant-based protein. Perfect with rice or parathas, this dish will become your go-to comfort food in no time!
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This Kala Chana Curry, also known as Gujarati Rasawala Kala Chana Nu Shak, offers a simple twist on traditional curries by skipping the usual onion-tomato base. Instead, it uses roasted besan (chickpea flour) for a nutty, rich flavor, making it quicker to prepare while letting the earthy taste of black chickpeas shine.
My simple recipe without onion and garlic is lightly spiced with mustard seeds, turmeric, and red chili powder. It is finished with a touch of jaggery for sweetness and a splash of tangy lemon juice. You can also use tamarind paste instead of lemon juice for a deeper, tangier flavor.
Lighter than traditional curries yet packed with flavor, making it a wholesome and satisfying dish for busy days or when you crave simplicity without compromising on taste. Perfect meal served with Parathas, or Basmati rice, and some Cucumber Raita!
Ingredient Notes
- Dry black chana: Soaked overnight to make them tender and ready to soak up all the delicious flavors. Tip: Make sure the kala chana you have is not too old, as that could increase the pressure cook time as well as leave unevenly cooked chickpeas.
- Besan (gram flour): adds a rich, nutty base, giving the curry its signature texture.
- Spices: A pinch of hing, turmeric, Kashmiri red chili powder, cumin, and coriander create earthy flavors with just the right hint of warmth.
- Fresh lemon juice: A tangy, citrusy pop to brighten the dish at the end. You can also use tamarind paste instead.
How To Make Kala Chana Curry
Serving
Serve Kala Chana curry with roti, paratha, or bhakri alongside cucumber raita for a satisfying meal. For a gluten-free option, serve it over steamed basmati rice or fragrant jeera (cumin) rice.
Storing
Allow the curry to cool completely before transferring it to an airtight container. Store in the refrigerator for up to 3-4 days. For longer storage, place the cooled curry in a freezer-safe container or resealable freezer bag. It can be frozen for up to 2 months. To reheat, warm the curry on the stovetop over medium heat, adding a splash of water if it has thickened. Alternatively, microwave it in 1-minute intervals, stirring in between, until heated through.
★ Tried this recipe? I'd love to hear how it turned out! Leave a comment and let me know, or snap a quick pic and upload it-I love seeing your creations. If you're on Instagram, tag @ministry_of_curry so I can check it out. Your feedback means so much to me and makes all the time I spend perfecting each recipe totally worth it. Thank you!
Recipe
Kala Chana Curry {Gujarati Rasawala Kala Chana Nu Shak}
Equipment
Recipe Video
Ingredients
- 1 cup dry black chana
- 4 cups water for soaking chana
- 2 tablespoons oil
- ¾ teaspoon mustard seeds
- ⅛ teaspoon hing {asafetida}
- 2 tablespoons besan {gram flour}
- ¼ teaspoon ground turmeric
- 1 teaspoon Kashmiri red chili powder
- 1 teaspoon cumin-coriander powder
- 2 teaspoons kosher salt
- 1.5 cups water
- ½ tablespoon jaggery optional
- juice from ½ lemon
- ¼ cup chopped cilantro
Instructions
- Rinse the kala chana thoroughly a couple of times, then soak it in water overnight or for at least 8 hours. Once soaked, drain all the water.
- Select Sauté (more) mode and heat the oil. Add mustard seeds and allow them to pop. Add hing and besan, mixing well and roasting for a minute until it starts to turn light brown. Add turmeric, red chili powder, cumin-coriander powder, salt, soaked chana, and water. Mix well.
- Secure the Instant Pot lid with the pressure valve set to sealing. Select Pressure Cook (Hi) and adjust the time to 35 to 40 minutes.
- Allow natural pressure release and open the Instant Pot. Stir in lemon juice and garnish with cilantro. Enjoy hot with rice or parathas.
Maneesha says
Wow Archana! This is a delicious recipe! Thank you so much! It's so healthy and tasty!
Archana Mundhe says
I'm so glad you enjoyed it! Thank you for your kind words.
David Thrower says
Omgosh I'm making this over the weekend thank you!
Archana Mundhe says
Let me know how it turns out.
Nikki K says
Love all your recipes so much!! How could I adjust this to regular pressure cooker please? ☺️
Archana Mundhe says
For regular pressure cooker, cook the chickpeas for 10 to 12 whistles, if you have the Indian pressure cooker or cook for about 45 minutes on medium heat.
Deb T. says
I am making this now and notice that instruction No. 2 leaves out the coriander-cumin as an ingredient (though listed in the ingredients list) and the hyperlink for oil actually links to Kosher salt. I think it would be nice to include the suggestion of tamarind paste both in the ingredients and instructions 🙂
Archana Mundhe says
Hi Deb, Thank you so much for pointing that out! You were absolutely right—the coriander-cumin is now added to the instructions, and the oil link has been corrected. I also added a link to the optional tamarind paste in the main post. Really appreciate your thoughtful feedback—the updates are already live!
Rumit says
Another amazing recipe. Tasty.
Best part - minimal time required in the kitchen.
Please keep these types of recipes coming.
I followed your steps via the Instant Pot, and with 30 mins alternative to soaking method.
My total time in the kitchen was less than 15 mins (cummulative).
Archana Mundhe says
Yay! So glad you enjoyed it. Thank you for the lovely feedback.
Pris says
Hi there, Can i replace besan flour with all purpose flour? If so, how much should I use? Thank you for your great recipes!
Archana Mundhe says
You can replace besan with all-purpose flour, but keep in mind the flavor and texture will be a bit different—besan has a nutty, earthy taste that adds a lot of character. You can use the same amount - 1:1 swap. Let me know how it turns out if you try it!
Cassandra says
Can you do this on the stovetop ? I don't have a instantpot or a regular pressure cooker.
Archana Mundhe says
Yes, you can! Cook covered until the chana are soft. You may need to add more water as needed to account for evaporation.