Instant Pot Kala Chana (Black Chana) Masala – Healthy food doesn’t have to be boring! This Kala Chana Masala Recipe is not only nutritious but also easy to make plus it’s sure to tantalize your tastebuds. Pair it with toasted bread, rice or an Indian flatbreads and it might just become your new favorite. Vegan. Gluten-Free. Instant Pot Video Recipe. Stove Top Pressure Cooker Recipe.
What is Kala Chana or Black Chana?
Know of chickpeas but never heard of kala channa before? Kala Chana also known as Black (Kala) Chickpeas (Chana) or Brown Chickpeas are a variety of chickpeas grown in India and Italy. These Black Chana are typically used to make a soup, stew or a delicious hummus too.
What sets Black Chana apart is that they are smaller than the traditional chickpeas and are brownish-black in color.
The gluten-free gram flour aka Indian Besan or chickpea flour is rather made from the split kala or black chana and not the chickpeas you know of.
Why you will love this Kala Chana Masala Recipe?
- It’s a soup style curry packed with flavors, tangy, savory and a hint of spice.
- It’s nutritious – low carb, high protein, and cholesterol-free, high fiber.
- Easy to make. No fancy ingredients.
- Keeps you satiated.
- Can be relished as a curry or soup. Pair it with toasted bread, rice or even or flatbread like Naan or Roti.
- Plant based. Vegan. Gluten-Free. Grain-Free. Nut-Free.
Kala Chana Masala Ingredients
- Kala Chana aka Black Channa– We consume a lot of Kala Chana so I usually have it in my pantry almost always. Kala Chana is easily available at any Indian grocery store or if you can find it on Amazon. Depending on how much time I have and if I have planned in advance or not, I prefer to soak and sprout the kala chana, like in this recipe. However often times I don’t have that extra time so I just cook the Kala Chana without sprouting. I do recommend soaking the kala chana overnight in either case.
- Onions and Tomatoes – This recipes calls for a soup like onion-tomato based curry. The curry here isn’t a thick curry like a lot of other Indian curries.
- Spices & Herbs – This curry had the typical Indian spices like ginger, garlic, cumin seeds, asafoetida, turmeric, paprika, salt, coriander powder and fresh cilantro leaves. You can even add green chilies to this recipe if you can take the heat. It adds a lovely aroma and flavor too.
- Oil & Water – Ofcourse you need the oil to cook the onions, tomatoes and spices and the water is required to soak the black chickpeas overnight and also to pressure cook.
- Flavor Enhances – Make sure you finish off this recipe with adding some lemon juice to it, it’s definitely going to enhance the flavor and it’s sure to tantalize your taste buds. You could also sprinkling a generous pinch of garam masala to bring out flavors too.
How to make Kala Chana /Black Chana in Instant Pot?
This is just a gist of the recipe, you can find the detailed recipe with the ingredient measurements in the recipe card at the bottom of the post.
Step 1: Sprouting – This step is completely optional. If you have planned making this recipe then sprouting is a great idea. If not then start from step 2. For Sprouting rinse the black chana thoroughly, soak them overnight using 1 part black chana and 2.5 parts water. The next morning drain all the water and transfer the soaked black chana into a colander or steamer basket. Keep the colander or steamer basket in a dark place like in the oven or electric pressure cooker, without turning them on. When you start noticing sprouts on the second day, you can either use them to cook or let them sprout for another day.
Step 2 : Saute – Using the Saute function, heat some oil in the inner pot. Once the pot is hot, temper it with asafoetida, cumin seeds, turmeric, paprika, coriander powder.If you are adding a green chilly add it now. Stir and allow the spices to cook for a minute and then throw in the onions. Cook the onions until they become soft and the color changes and then throw in the tomatoes or tomato sauce. Saute for another 3 minutes or so until the tomatoes cook. If you like a thicker curry at this point using an immersion blender smoothen the onions and tomatoes into a paste or else skip blending like I have for a soup like consistency.
Step 3 : Pressure Cook – Throw in the black chana, salt and water. Cover the lid and seal the vent. Pressure cook for 30 minutes, allowing the pressure to naturally release. If using unsoaked beans please add another 15 mins to the cooking time followed by a natural pressure release.
Step 4 : Garnish & Serve – Adding some freshly squeezed lemon juice and some garam masala takes this dish on a different level all together. Lastly garnish with fresh cilantro leaves and serve enjoy it as a soup or curry.
New to Instant Pot?
Check out our easy Instant Pot Recipes for Beginners plus 15+ of our favorite tips and tricks to making Instant Pot cooking easy for you. Worried about Burn, read our post on Instant Pot says Burn Message. What is it, what it means, why you get it and how to avoid it?
If you don’t have an Instant Pot or an electric pressure cooker yet, we highly encourage you to read our post ‘Is the Instant Pot worth it?‘ and decide of yourself if you should get one.
How to make Kala Chana / Black Chana on Stove Top Pressure cooker?
Follow the same steps as listed for an electric pressure cooker.
- For unsoaked kala chana, pressure cook for upto 12-13 whistles
- For soaked kala chana, pressure cook for upto 8-9 whistles.
What can I pair with Kala Chana / Black Chana Masala?
- Relish it as a soup with some toasted artisan bread.
- Pair it with rice or roti and enjoy it as a curry.
- We like to pair it with either a roti or naan too.
In either ways it’s yum and you won’t be disappointed.
How to store Instant Pot Black Chana?
Once you transfer it in a freezer friendly container, you can either store in the refrigerator for upto a week or freeze it for upto a month in the freezer.
Is soaking the Kala Chana important?
It’s always ideal if you can soak the chana as it becomes easier to digest however if you don’t have time on your hands to soak them overnight, soak for atleast 4 hours in hot water.
Is sprouting necessary?
No, it’s optional to sprout the black chana, if you have the time it’s great as sprouting further helps making digestion easy.
More recipes using legumes and lentils to pair with Basmati rice (the perfect no burn no mushy restaurant style rice) or roti, here.
WHEN YOU TRY THIS INSTANT POT KALA CHANA / BLACK CHANA MASALA RECIPE
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Instant Pot Kala Chana / Black Chana Masala Recipe
Instant Pot Kala Chana (Black Chana) Curry – Healthy food doesn’t have to be boring! This Kala Chana Curry Recipe is not only nutritious but also easy to make plus it’s sure to tantalize your tastebuds. Pair it with toasted bread, rice or an Indian flatbread and it might just become your new favorite. Vegan. Gluten-Free. Instant Pot Video Recipe. Stove Top Pressure Cooker Recipe.
Ingredients
- 2 tablespoon oil
- ¼ teaspoon asafoetida
- 1 teaspoon cumin seeds
- ½ teaspoon paprika
- ¼ teaspoon turmeric
- 1 teaspoon coriander powder
- 5 garlic cloves, minced
- ½ inch ginger, grated
- 1-2 green chilies, chopped (optional)
- 1 large tomato, diced
- 1 medium onion, diced
- Salt to taste
- ½ teaspoon garam masala (optional)
- 1 cup water for pressure cooking
- 2.5 cups for soaking (if soaking)
- 1 cup dry kala (black chana)
Instructions
Instant Pot Kala (Black) Chana Curry Recipe
Step 1: Sprouting – This step is completely optional. If you have planned making this recipe then sprouting is a great idea. If not then start from step 2. For Sprouting rinse the black chana thoroughly, soak them overnight using 1 part black chana and 2 parts water. The next morning drain all the water and transfer the soaked black chana into a colander or steamer basket. Keep the colander or steamer basket in a dark place like in the oven or electric pressure cooker, without turning them on. When you start noticing sprouts on the second day, you can either use them to cook or let them sprout for another day.
Step 2 : Saute – Using the Saute function, heat some oil in the inner pot. Once the pot is hot, temper it with asafoetida, cumin seeds, turmeric, paprika, coriander powder.If you are adding a green chilly add it now. Stir and allow the spices to cook for a minute and then throw in the onions. Cook the onions until they become soft and the color changes and then throw in the tomatoes or tomato sauce. Saute for another 3 minutes or so until the tomatoes cook. If you like a thicker curry at this point using an immersion blender smoothen the onions and tomatoes into a paste or else skip blending like I have for a soup like consistency.
Step 3 : Pressure Cook – Throw in the black chana, salt and water. Cover the lid and seal the vent. Pressure cook for 30 minutes, allowing the pressure to naturally release. If using unsoaked beans please add another 15 mins to the cooking time followed by a natural pressure release.
Step 4 : Garnish & Serve – Adding some freshly squeezed lemon juice and some garam masala takes this dish on a different level all together. Lastly garnish with fresh cilantro leaves and serve enjoy it as a soup or curry.
Stove Top Pressure Cooker Kala (Black) Chana Curry Recipe
Follow the same steps as listed for an electric pressure cooker.
For unsoaked kala chana, pressure cook for upto 12-13 whistles
For soaked kala chana, pressure cook for upto 8-9 whistles.
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