Dry Black Chickpeas
A simple and savory North Indian dish of black chickpeas tossed in aromatic spices. This protein-packed recipe is naturally vegan, gluten-free, and often enjoyed during festivals like Navratri.
For 4 servings
3 steps. 30 minutes total.
- 1
Step 1
- a.Soak and Cook the Chickpeas
- b.Rinse the dry black chickpeas (kala chana) thoroughly under running water. Soak them in 4-5 cups of water overnight, or for at least 8 hours.
- c.Drain the soaking water. Transfer the soaked chickpeas to a pressure cooker. Add 4 cups of fresh water and 1 teaspoon of salt.
- d.Secure the lid and pressure cook on high heat for 1 whistle. Then, reduce the heat to medium-low and cook for 20-25 minutes.
- e.Turn off the heat and allow the pressure to release naturally. Open the cooker and check if the chickpeas are cooked; they should be soft enough to be mashed easily with your fingers.
- f.Drain the chickpeas, making sure to reserve about 1/2 cup of the cooking liquid for later use.
- 2
Step 2
- a.Prepare the Spice Masala
- b.Heat the vegetable oil in a heavy-bottomed pan or kadai over medium heat. Once the oil is hot, add the cumin seeds and let them sizzle and become fragrant, for about 30 seconds.
- c.Add the hing (asafoetida), followed by the grated ginger and slit green chilies. Sauté for about 1 minute until the raw aroma of the ginger disappears.
- d.Lower the heat to prevent burning the spices. Add the turmeric powder, red chili powder, and coriander powder.
- e.Immediately add 2-3 tablespoons of the reserved chickpea water. Stir continuously and cook the masala for 1-2 minutes, until you see the oil beginning to separate at the edges.
- 3
Step 3
- a.Combine and Finish
- b.Add the cooked and drained chickpeas to the pan with the masala. Add the remaining 1/2 teaspoon of salt (or to taste).
- c.Toss everything together gently until the chickpeas are well-coated with the spices.
- d.Sauté on medium heat for 5-7 minutes, stirring occasionally. Allow any excess moisture to evaporate, resulting in a dry coating on the chickpeas.
- e.Turn off the heat. Sprinkle the amchur powder and garam masala over the chickpeas and mix well. These are added at the end to retain their fresh aroma and flavor.
- f.Garnish with freshly chopped coriander leaves. Serve hot as a main dish or a side.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Soaking the chickpeas overnight is crucial for even cooking and a tender texture. Do not skip this step.
- 2The reserved chickpea water is flavorful and helps in cooking the powdered spices without burning them, creating a better masala base.
- 3For a softer texture, you can add a tiny pinch of baking soda while pressure cooking the chickpeas.
- 4Always add amchur (dry mango powder) and garam masala at the end, after turning off the heat, to preserve their delicate aromas.
- 5This dish tastes even better the next day as the flavors meld. Store leftovers in an airtight container in the refrigerator.
Adapt it for your goals.
With Onion and Tomato
For a Punjabi-style masala, sauté one finely chopped onion until golden brown after adding the cumin seeds. Then add one pureed tomato and cook until the oil separates before adding the powdered spices.
With PotatoesWith Potatoes
Add 1-2 boiled and cubed potatoes along with the cooked chickpeas for a more filling and hearty dish.
With CoconutWith Coconut
For a South Indian twist, add 2-3 tablespoons of freshly grated coconut towards the end of the cooking process.
Spicier VersionSpicier Version
Increase the number of green chilies or add a pinch of black pepper powder along with the garam masala for extra heat.
Why this is on our healthy list.
Rich in Plant-Based Protein
Black chickpeas are a fantastic source of protein, which is essential for muscle repair, building tissues, and overall body function, making this dish great for vegetarians and vegans.
High in Dietary Fiber
The high fiber content aids in digestion, prevents constipation, helps regulate blood sugar levels, and promotes a feeling of fullness, which can assist in weight management.
Excellent Source of Iron
This dish is rich in iron, a mineral crucial for forming hemoglobin, which transports oxygen in the blood. Adequate iron intake helps prevent anemia and boosts energy levels.
Supports Heart Health
The combination of fiber, potassium, and low saturated fat in black chickpeas helps in managing cholesterol levels and maintaining healthy blood pressure, contributing to cardiovascular wellness.
Frequently asked questions
A single serving of this Dry Black Chickpeas recipe (approximately 1 cup or 245g) contains around 300-350 calories, primarily from the complex carbohydrates and protein in the chickpeas and the oil used for cooking.