From the recipe box
Kadala Curry (Black Chickpea Curry)
Indian gravies, koftas, and saucy mains meant to pair with rice, roti, or phulkas.
- Protein
- Kala Chana
- Meal format
- Curries & Gravies
- Base
- Jeera Rice, Roti
Onion, Tomato
From my kitchenCook this meal
Ingredients & method
- Prep
- 15 mins
- Cook
- 48 mins
- Total
- 63 mins
- Serves
- 2
Kadala (Black Chickpeas)
- 1 cupdried black chickpeas (kadala / kala chana), soaked overnight
- 3 cupswater for pressure cooking
- to tasteSalt
Shortcut option:
- 2 cupscanned black chickpeas, drained and rinsed well
Curry Base
- 1 tablespooncoconut oil (or any cooking oil)
- 1 teaspoonmustard seeds
- 1 teaspooncumin (jeera) seeds
- 8–10curry leaves
- 1medium onion, finely chopped
- 2medium tomatoes, chopped
- 2–3garlic cloves, minced
- ½ inchginger, finely chopped or grated
Masala
- ¼ teaspoonturmeric powder
- 1 teaspooncoriander powder
- 1 teaspoonred chili powder
- ½ teaspoonsouth Indian garam masala
- to tasteSalt
Blend together:
- ½ cupfresh or frozen grated coconut
- ½ teaspoonfennel seeds
- ½ inchcinnamon stick
- 3–4black peppercorns
- 1–2dried red chilies
- ¼ cupwater, as needed for blending
Notes & Tips
- 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.
Step by step
Method
- 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.
