Kadala Curry (Black Chickpea Curry)

Name: Kadala Curry (Black Chickpea Curry)
Prep time: 15 min
Cook time: 48 min
Total time: 63 min
Yield: 2 servings
Cuisine: Indian
Ingredients: 1 cup dried black chickpeas (kadala / kala chana), soaked overnight; 3 cups water for pressure cooking; to taste Salt; 2 cups canned black chickpeas, drained and rinsed well; 1 tbsp coconut oil (or any cooking oil); 1 tsp mustard seeds; 1 tsp cumin (jeera) seeds; 8 - 10 curry leaves; 1 medium onion, finely chopped; 2 medium tomatoes, chopped; 2 - 3 garlic cloves, minced; ½ inch ginger, finely chopped or grated; ¼ tsp turmeric powder; 1 tsp coriander powder; 1 tsp red chili powder; ½ tsp south Indian garam masala; to taste Salt; ½ cup fresh or frozen grated coconut; ½ tsp fennel seeds; ½ inch cinnamon stick; 3 - 4 black peppercorns; 1 - 2 dried red chilies; ¼ cup water, as needed for blending

Curries & Gravies

Protein: Black Chickpeas
Complete the plate: Serve with roti or jeera rice
Serves: 2
Hands-on · total: 15 min · 63 min (est.)
Walk-away: No

Plan ahead: soak kala chana overnight.

From my
kitchen

Worth knowing

Black chickpeas are known by many names - kadala, kala chana, or black chana. They all work for this recipe.
Soaking overnight is important because it helps the chickpeas cook evenly and improves digestion.
The coconut paste is what gives this curry its signature flavor. Fresh or frozen grated coconut works beautifully.
This curry tastes even better after resting for a few hours because the chickpeas absorb the spices and coconut flavors. But be careful to refrigerate, coconut is easy to spoil as well.

Day 2 plan

Reheats well. Warm gently on the stove or in the microwave; add a splash of water if it thickens. Serve with fresh rice, roti, or a different base on day two.

Black Chickpeasmedium effortleftover-friendlybatch-cookprotein-forwardhigh-fiber

- Cook this meal

Ingredients & method

Prep

15 mins

Cook

48 mins

Total

63 mins

Serves

scaled from 2 servings - quantities marked “to taste” or “as needed” aren’t adjusted

Ingredients

Kadala (Black Chickpeas)

2 cupdried black chickpeas (kadala / kala chana), soaked overnight6 cupswater for pressure cookingto tasteSalt

Shortcut option

4 cupscanned black chickpeas, drained and rinsed well

Curry Base

2 tbspcoconut oil (or any cooking oil)2 tspmustard seeds2 tspcumin (jeera) seeds16-20curry leaves2medium onion, finely chopped4medium tomatoes, chopped4-6garlic cloves, minced1 inchginger, finely chopped or grated

Masala

½ tspturmeric powder2 tspcoriander powder2 tspred chili powder1 tspsouth Indian garam masalato tasteSalt

Blend together

1 cupfresh or frozen grated coconut1 tspfennel seeds1 inchcinnamon stick6-8black peppercorns2-4dried red chilies(optional)½ cupwater, as needed for blending

Instructions

01
Add the dried kadala (black chickpeas) to a bowl and soak in plenty of water for at least 8 hours or overnight.
02
Drain and discard the soaking water. Rinse the kadala well with fresh water.
03
Add the soaked kadala, fresh water, and a little salt to the Instant Pot. Pressure cook on High for 25 - 30 minutes until the chickpeas are soft and tender. Allow the pressure to release naturally.
04
While the kadala cooks, prepare the coconut masala paste by blending the coconut, fennel seeds, cinnamon, peppercorns, dried red chilies, and water until smooth.
05
Turn the Instant Pot to Sauté mode (or use a separate pan). Add coconut oil.
06
Add mustard seeds and allow them to splutter. Add cumin seeds and curry leaves.
07
Add ginger and garlic and sauté until fragrant.
08
Add the onions and cook until soft and lightly golden.
09
Add the tomatoes, turmeric powder, coriander powder, red chili powder, and salt. Cook until the tomatoes break down and the masala becomes thick.
10
Add the coconut masala paste and cook for 3 - 5 minutes until the raw coconut smell disappears and the oil begins to separate slightly.
11
Add the cooked kadala along with some of its cooking liquid. Mix well.
12
Simmer on Sauté (Low) for 10 - 15 minutes, allowing the curry to thicken and the flavors to combine.
13
Lightly mash a small portion of the chickpeas with the back of a ladle. This helps create a naturally creamy gravy while keeping some chickpeas whole.
14
Garnish with fresh cilantro and a drizzle of coconut oil before serving.

Worth knowing

Black chickpeas are known by many names - kadala, kala chana, or black chana. They all work for this recipe.
Soaking overnight is important because it helps the chickpeas cook evenly and improves digestion.
The coconut paste is what gives this curry its signature flavor. Fresh or frozen grated coconut works beautifully.
This curry tastes even better after resting for a few hours because the chickpeas absorb the spices and coconut flavors. But be careful to refrigerate, coconut is easy to spoil as well.

Day 2 plan

Reheats well. Warm gently on the stove or in the microwave; add a splash of water if it thickens. Serve with fresh rice, roti, or a different base on day two.