Kala Channa Masala ( Black Chickpeas Curry)
Chickpeas has always enjoyed a larger real estate than any other in my pantry. I need all the kinds - white, green and black! The love for chickpeas is so. They are so versatile and rich in nutrients that I cannot help but make it a standard rule in my pantry. Anyways the last few days I have been on a pantry revamp! Guess it shows! It will show for few more days when I will be dishing out food more often than before. As I was saying, Chickpeas are immensely versatile and umpteeth no. of dishes can be made. I use black channa for quite a lot of dishes and this side dish is one among the many
Kala Channa Masala ( Black Chickpeas Curry)
For a similar dish with White chickpeas check out the famous Punjabi Choley a.k.a Channa Masala here. Now to this recipe with Black Chickpeas.
  • Cook time:
  • Prep time:
  • Serves: 2 people
  • 1 cup Black Channa
  • 1 tsp cumin
  • 2-3 green chillies, thinly sliced (or as per taste)
  • 1 tbsp ginger-garlic paste
  • 1 bay leaf
  • 1 tsp cumin-coriander powder
  • 1/4 tsp turmeric powder
  • /12 tsp amchur (mango powder)
  • 1 large onion, chopped
  • 2-3 tomatoes, chopped
  • 1/4 cup of grated coconut
  • 1 tsp garam masala
  • 1 tsp kasoori methi
  • salt to taste
  • few sprigs of cilantro for garnish

Soak the black chickpeas overnight and cook until soft(not mushy). In a saucepan, add 1/2 tsp of oil and saute onions along with cumin, tomatoes and ginger garlic paste.

2. Next add all the spice powders and salt and cook until tomatoes get soft.
3. Add the cooked chickpeas along with the water it was boiled in,
4. bring it to a boil and then simmer for another 5-7 min with a closed lid for the gravy to come together.
5. Make a coconut paste by grinding the grated coconut with 2-3 tbsp of water. Add it to the gravy which should thicken it up. Cook for another 5 min. Garnish and serve.

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By William on Jul 19, 2014

:-P Tasty - had most of the ingredients, except the exotic ones. Still very good.

By kevin on Dec 6, 2012

hi help i soaked over night and cooked for hours and they never got soft like white ones any idea why ??

By amy on Oct 12, 2010

I don't soak over night but add about one teaspoon of Bicarbonate to a large quantity of boiling water and soak for one and a half hours then cook. I have not used above recipe, but tend to make the masala and then pressure for about fourty minutes.

By Lakshmi Seshadri on Aug 30, 2010

You can use coconut milk instead of paste - makes it rich

By Dr.Sameena on Aug 29, 2010

:-o Hi, I love chick peas...very high in protein!!! Sameena@www.myeasytocookrecipes.blogspot.com

By Vanessa on Jun 13, 2009

What a lovely recipe. I cook chickpeas all the time, and can't wait to try this. Thank you! Thank you vanessa :) I am sure u will love it

By Hillary on Mar 2, 2009

I didn't know there was such a thing as black chickpeas. Thanks for the education.

By Namratha on Feb 4, 2009

Ahh, channa, gotto love it! :) Looks good D!

By MeetaK on Feb 2, 2009

oh my mum would make this all the time and i used to love it! perfect for the mingle DK! thanks!

By ms on Jan 30, 2009

Hi DK,
this would make a great entry for JFI Chickpeas or Srivallis legume affair!
looks delicious,

By karuna on Jan 30, 2009

both me and my hubby love kala chana. in calcutta lots of people have "sattu", which is kala chana flour. its instant protein.
nice recipe and lovely pics

By DEESHA on Jan 30, 2009

i have never made channa masala with the black ones, looks yumm

By Pavani on Jan 30, 2009

I love all types of beans, but chickpeas do have a special place. Delicious dish.. great pics as usual.

By mona on Jan 30, 2009

Oh, I miss Kala chana, dont get it in the bazaars where I live. Looks delicious!

By Neha on Jan 30, 2009

Just now i too posted a recipe of kala chane, tradional one tough. But my hubby likes the one above,like urs, with gravy. Must say very nice pictures..

By Kitchen Flavours on Jan 30, 2009

Wow looks yummy.

By Gita's Kitchen on Jan 29, 2009

Nice pictures...love the color of the dish... when preparing black channa I add only onions and spices. This preparation looks very interesting, will try out yours soon :)

By Gita's Kitchen on Jan 29, 2009

Nice pictures...love the color of the dish... when preparing black channa I add only onions and spices. This preparation looks very interesting, will try out yours soon :)

By Curry Leaf on Jan 29, 2009

I always have this chana in pantry.Thanks for the recipe I am in short of kala chana dishes except few traditional ones.

By Indhu on Jan 29, 2009

nice one. I too make a similar gravy - the only difference being I add some tamarind and prepare this like a dhal (kuzhambu in tamizh)...
lovely pictures... the step-by-step pictures are soooo useful :)

By Asha on Jan 29, 2009

Me too, always have this brown chana in the pantry and in biggest package I can get my hands on too! :D

I made one dish with this beans last week and I always use pressure cooker so the gravy is thick and beans are soft.

Looks fabulous, making me crave for some more now, girl. I have to soak them again.

Getting ready for Super Bowl? :)