Aug 30, 2010, Updated Feb 28, 2023 Kala chana have thicker skins than regular chickpeas, and don’t get quite as soft. I like that they maintain their structure and flavour in the curry, however, regular chickpeas (dried or canned) can be used in this recipe and are equally delicious. I have made it at least a dozen times with convenient canned garbanzos.
Vij’s Black Chickpea Curry
This particular recipe is so well loved that it has become barely legible from it’s dwelling in Vij’s cookbook, Elegant & Inspired Indian Cuisine. Vikram Vij is a something of a legend in this neck of the woods – he is the chef at a self-named Indian restaurant, which has a huge following in Vancouver. His dishes use authentic Indian techniques and ingredients to create an exciting, original take on the cuisine. Absolutely everything I have made from his cookbook has been exceptional, especially this black chana recipe.
How to cook kala chana
Dried kala chana are usually soaked prior to cooking. The quick way to do it is to bring the beans to a rolling boil for 2 minutes in a generous amount of water, then turn off the heat and allow them to soak for 1 hour, covered. You can alternatively soak them overnight at room temperature. Either way, you want to discard the soaking water and start fresh for cooking. A lot of the indigestible carbohydrate (that which makes beans… erm… musical…) is leached out in the soaking water, so for the digestive comfort of your diners, you definitely want to get rid of it.
Kala chana recipe ingredients
This curry is not hot, but start with less cayenne if you like things very mild. The nutty flavour of the chickpeas is deliciously complemented by the richness of butter and slow cooked onions, and the aroma of toasty cumin and warm garam masala.
What to serve with this kana chala recipe
Serve kana chala with this soft, wonderful homemade butter naan, or simple boiled basmati rice.
