What is Kala Chana?
Kala Chana is black chickpea that are dark brown and tinier when compared to the regular white chickpea. It is definitely much nuttier in taste, too. This particular chickpea is great for summer salads too, when tossed with some cherry tomatoes, cucumber and fresh herbs. This particular style chickpea is very popular in Indian cuisine and used in different kind of curries and stir fry dishes. During Indian festive season Navaratri, this kala chana is prepared without any garlic or onion, just few spices. It is kept dry and enjoyed with poori and sooji halwa. It is one of my fav Navaratri food!
How to prepare Kala Chana Masala
You definitely need to plan in advance and soak the kala chana/ black chickpea overnight. It will puff in size. I boil the soaked chana separately in a pressure cooker. Then, in a wide skillet, I add a few whole spices along with garlic and ginger. Followed by that, I add the onion, tomato, few ground spices and let it cook until the raw spice flavor is gone. I like to also add tiny bite size diced potato, but it’s optional. When I add the potatoes, I also add the boiled kala chana, pour a little water and let it simmer until the flavor all comes together. You want the brown chickpea to be cooked through, softened, but still retains texture. Now depending on how you want to serve the kala chana masala, you can add a bit more water to increase the gravy or keep it semi dry. We personally like it semi dry.
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How to use Left Over Kala Chana Masala ? You can just reheat and enjoy with paratha or turn it into rice pilaf! I always use left over kala chana as rice pilaf the next day by just sautéing it with rice and some whole spices for the extra boost of flavor. Then add water and either pressure cook it or cook in stove top. Kala chana Pulao is a very healthy wholesome meal and here is a recipe link if you want to try!
Can you prepare the dish in regular pressure cooker or electric pressure cooker?
YES! Instead of separately boiling the chana, you can sauté the onion, tomato with spices in the pressure cooker and then add the soaked kala chana and pressure cook it. When I use pressure cooker to prepare the dish, I don’t add potatoes as it will just melt completely in the process. I didn’t grow up eating the brown chickpea a lot. It is not very commonly prepared in Bengali household. I learned about it after I met Arvind, and after I ate at my in laws. It is definitely become one of my favorite side dish now, and I always prepare extra, so I can make the pilaf the next day!
