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Spiced Black Chickpea Curry (Kala Chana)

This spiced kala chana recipe delivers a rich, earthy chickpea curry packed with protein and fiber. It’s vegan, gluten-free, and perfect for meal prep with flavors that deepen overnight.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 servings
Course: Main, Side Dish, Snack
Cuisine: Indian
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 2 cups dried black chickpeas soaked overnight in water
  • 3 tablespoons oil coconut, vegetable, or mustard seed oil
  • 1 large onion finely diced
  • 3 cloves garlic minced
  • 1 tablespoon fresh ginger minced
  • 2 medium tomatoes diced, or 1 can crushed tomatoes
  • 1 teaspoon cumin seeds
  • 1 teaspoon coriander powder
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon red chili powder adjust to taste
  • 1/4 teaspoon asafetida hing, optional but recommended
  • 1 teaspoon salt or to taste
  • 1/2 teaspoon garam masala
  • 3 tablespoons fresh cilantro chopped
  • 1 teaspoon lemon juice

Equipment

  • Large pot with lid (at least 5 quarts)
  • Cutting board and sharp knife
  • Measuring spoons and measuring cups
  • Wooden spoon for stirring
  • Small bowl for spice mixing
  • Colander for draining
  • Cooking thermometer (optional)

Method
 

  1. Rinse the dried black chickpeas under cold water, remove debris, cover with water by three inches, and soak overnight (at least 8 hours).
  2. Drain and rinse the soaked chickpeas thoroughly under running water using a colander.
  3. Place chickpeas in a large pot, cover with fresh water by two inches, bring to a boil over high heat, then reduce to medium and simmer uncovered for 20 to 25 minutes until just tender.
  4. While chickpeas cook, combine coriander powder, turmeric, red chili powder, salt, and garam masala in a small bowl to make the spice blend.
  5. Heat oil in a separate large pot or deep skillet over medium-high heat and add cumin seeds. Temper until they crackle, about 30 seconds.
  6. Add diced onion and cook, stirring often, for 3 to 4 minutes until soft and translucent.
  7. Stir in minced garlic, ginger, and asafetida, cooking for about 1 minute until fragrant.
  8. Add diced tomatoes or crushed tomatoes and cook for 2 to 3 minutes until they release their liquid.
  9. Add the prepared spice blend and stir constantly for about 1 minute to bloom the spices.
  10. Add the cooked chickpeas along with their cooking liquid to the spiced tomato mixture, stir gently, and simmer for 5 to 10 minutes until flavors meld, adding water if too thick.
  11. Remove from heat and stir in fresh cilantro and lemon juice before serving.

Notes

Store any leftovers refrigerated in an airtight container for up to 5 days; flavors deepen overnight. Reheat gently with a splash of water.