Kala Chana

I have never made Kala Chana. I have eaten it many times in temples with grated coconut and always liked it a lot but somehow never got to making it. Yesterday being Ashtami, I made puri, halwa and Kala Chana to go with it - not the one with coconut but spicy Kala Chana with gravy. This can go with dry Indian breads or rice.


Preparation Time: 15 min (not including the soaking time)
Cooking Time: 40-45 min (includes 20-25 min of pressure cook)
Serves: 2-3


1 cup Kala Chana, soaked for 3-4 hours
1 large onion, chopped fine
1 tsp ginger paste
1 tsp garlic paste
1 tsp jeera / cumin seeds
2 large tomatoes, pureed
1 tsp Garam masala
Salt to taste
1 tblsp oil


  1. Pressure cook soaked kala chana with 4 cups water for about 20-25 min on slow heat till soft.
  2. Heat oil in a pan. Add jeera and let it sparkle. Saute onions till transluscent. When the onions are almost done, add ginger and garlic paste.
  3. Add pureed tomatoes and cook till oil separates.
  4. Add boiled Kala Chana. Don't add the extra water in the chana. Keep it aside.
  5. Let it boil for 2-3 min. Add garam masala and boil for another 2-3 min.
  6. Add left-over water of the chana, based on the consistency required.
  7. Serve with roti/puri/rice.

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