Dry Kala Chana Recipe Instant Pot Stovetop

It is the best combination – Halwa, Puri and Dry Chana

During Navratri, Kala Chana is served along with Halwa and Puri (see picture above). The idea is to have dishes without onion or garlic during Navratri. This is a 9-day festival, where on the 8th or 9th day(Ashtami or Navmi) 9 little girls (called Kanjak’s) are revered, fed this delicious food, and given presents. Nonetheless, this used to be my favorite day – good food and presents! In North India, Kala Chana is made with just some basic spices and tangy dry mango powder or lemon juice. In South India, this is called Kala Chana Sundal, and garnished with freshly grated coconut. You will be surprised how delicious this can be without many added ingredients. If you want to try more kala chana recipes, I have shared the recipe for Punjabi Kala Chana Curry. If you like chaat, try this delicious Kala Chana Chaat recipe.

Black Chickpeas or Kala Chana Nutrition

Black Chickpeas are dark-born and smaller in size than the more commonly found white chickpeas. A half cup of dried black chickpeas has 360 calories, 5 grams of fat, 60 grams of carbs, 17 grams of fiber, and a whopping 19 grams of protein. They are high in fiber and have a low glycemic index. These chickpeas are even more nutrition-packed than the white garbanzo chickpeas.

How to cook Black Chickpeas in Instant Pot?

There are 2 ways to make these chickpeas –

The traditional way is to pressure cook the kala chana in ample water. Then drain the excess water and separately temper them with cumin seeds and spices.

The method I have shared here is a one-pot method, where I first add the tempering and then pressure cook the chickpeas along with the tempering.

I like the second method more, as it is a one-pot way of making this dish in a pressure cooker. It is less work and has the same great taste. Give it a try, and let me know it turns out.

Dry Kala Chana Recipe on Stovetop

Drain the soaked chickpeas and add them to a stovetop pressure cooker along with 2 cups of water. Pressure cook the chickpeas using a stovetop pressure cooker on high heat. After the first whistle, reduce heat to medium-low and let it cook for 20-22 minutes (6-7 whistles). Allow the pressure to release naturally, then open the lid. Drain the chickpeas, but reserve the liquid. It can be used in roti dough or dals. We will also use some later when sautéing. Heat the oil in a pan over medium heat and add cumin seeds to it. Let them sizzle for about 30 seconds. Add the spices and mix them. Add the drained chickpeas, and half a cup of the reserved water and mix well. Let the chickpeas cook for 5-7 minutes, then take them off the heat. The water will all get absorbed by this time. Add dry mango powder (amchur) and mix it well with the kala chana. Garnish with cilantro. Enjoy with the puri and halwa, or with dal, rice, and roti.

How to Serve?

This dry kala chana is best served with poori and halwa on Ashtami or Navmi for Prasad. My kids love these as a side with dal or kadhi and rice, or enjoy it with roti. Enjoy them as a salad by adding chopped tomatoes, onions, and cilantro. Here is my kala chana salad recipe.