BLACK CHICKPEAS CURRY aka KADALA CURRY
Anything that’s plant-based and loaded with nutrients, instantly gets me excited, and this South Indian Black Chickpeas Curry aka Kadala Curry, ticks all the boxes!
Naturally high in fibre and packed with plant-based protein – every bite offers a comforting blend of rich, bold flavors!
Whether you’re scooping it up with chapathi, pairing it with puttu or ladling it over rice, this dish is the ultimate feel-good meal!
Looking for more authentic Indian recipes? Try my Kerala Fish Curry, Kerala Prawn Curry, OR this amazing Kerala Beef Curry!
From Prep to Plate – A Simple Guide
To break it down, you want to begin by soaking your chickpeas overnight – it’s the only make-ahead prep you need to do for this dish! A simple step – but it’s an important one! Because not only does it soften the chickpeas for quicker cooking, it makes them easier to digest, helping your body absorb the nutrients more effectively!
The next day, go ahead and pressure cook the chickpeas. The Instant Pot really helps speed up the process! I use it for my Easy Kerala Vegetable Stew too, cutting down on time, while keeping all the flavor and nutrition intact!
While that’s happening, prepare the onion-tomato masala base in a separate pot. You can also get the tadka ready by tempering mustard seeds, dried red chilies, and curry leaves in hot oil – which will be poured over the top at the end, to tie in all flavors. This simple technique is such a game-changer – adding serious flavor to the dish, much like in my Easy Beetroot Pachadi!
And here’s a little trick I like to use to thicken the curry – take out a small portion of the chickpeas along with some of it’s cooking water, blend it up, and stir it back in.
It gives the curry that rich, creamy texture without needing to add anything extra!
Then it’s just about bringing it all together. Add the cooked chickpeas to the masala, stir in the blended portion for added creaminess and finish with adding in the tadka.
The result? A wholesome, comforting meal that’s as nourishing as it is delicious!
Pictured above – Kadala Curry served with Puttu i.e. steamed rice cakes, made from rice flour and grated coconut. Incredibly popular in Kerala cuisine, it has a soft, slightly crumbly texture that pairs perfectly with the curry, making for a cozy, satisfying meal!
Recipe Ingredients
What you’ll need, to make this incredible Black Chickpeas Curry aka Kadala Curry recipe:
Ingredient Notes & Substitutions
Chickpeas: this recipe calls for “kala chana”, which directly translates to black chickpeas – but they’re more accurately described as various shades of brown chickpeas. It has a nutty, earthy flavor and maintains its shape beautifully after cooking. While soaking them overnight is often seen as a shortcut to quicker cooking, it also plays a key role in making them more nutritious and gentler on digestion;
Onion: adds subtle sweetness and helps thicken the gravy, giving the curry a richer, more satisfying texture.;
Tomato: brings a gentle tang and sweetness; as it softens and cooks down, it thickens the gravy and adds depth of flavor. Alternatively, you can substitute with tomato paste (1–2 teaspoons) or puree (2–3 tablespoons) – just be sure to sauté well to remove the raw taste. Fresh tomato is still the preferred choice as it adds a more rounded flavor and texture;
Garlic: I prefer using freshly crushed garlic (prepared in a small blender or mortar/pestle) for the best flavor! Although, the store-bought minced version from a jar, work just fine too!;
Oil: any oil such as avocado or vegetable will work. That said, coconut oil is the traditional choice;
Spices:
- When it comes to red chilli powder, I am very picky and this Baba’s Chilli Powder has been my go-to for years! I’ve tried many others, but this one always comes out on top – consistently great quality, mild and just the right amount of heat!
- Alternatively, you can use Kashmiri Chilli Powder or Cayenne / Paprika for a milder option. If you don’t have powder, you can add green chillies in for the heat.
- As for the other spices, for best flavor and freshness, I always prefer to grind whole spices whenever possible! For this recipe, I grind my own fennel seeds and coriander seeds – it’s absolutely worth the small effort and has a huge impact on the overall taste!;
Curry Leaves: authentic to this recipe, this herb adds a unique depth of earthy/zesty flavor. It is a must for this recipe and should not be substituted with any other herb! The taste is hard to describe, but if it’s not there, you’ll know it’s missing! Use fresh curry leaves, which can be found on amazon (linked), at your local Indian grocer – or ask an Indian friend! Chances are, they could be growing it in their garden!;
Whole Dried Red Chillies: when tempered in hot oil, it releases a distinct aroma and imparts a smoky flavor. Keeping them whole adds a mild, controlled heat, preventing the curry from being overly spicy;
Mustard Seeds: when tempered in hot oil, they release a nutty aroma and mild heat;
WATCH How To Make It!
How To Make BLACK CHICKPEAS CURRY or KALA CHANA CURRY Step-By-Step:
Here are some quick visual instructions. The full instructions with the exact ingredients and process, are printable in the recipe card below!
Step 1: Rinse the chickpeas thoroughly, then place them in a bowl and cover with water, ensuring 2–3 inches above to allow room for them to expand. Soak overnight.
Step 2: Drain the soaked chickpeas, then add them to the Instant Pot along with salt, turmeric powder, and water. Pressure cook on high for 20 minutes.
Step 3: In a separate pot, heat oil and sauté the sliced onions with a pinch of salt until translucent. Stirring regularly. Then add the garlic, spices and tomato, and cook until the tomatoes have softened. While this is cooking, prepare the tadka.
Step 4: In a small saucepan, prepare the tadka by heating oil to very hot (not smoking). Add mustard seeds and allow to pop. Turn off the heat. Add dried red chilies and curry leaves and allow to sizzle. It’s done! Allow to cool.
Step 5: Once the pressure releases naturally, open the Instant Pot and check for doneness by squeezing a chickpea between your fingers – it should be tender. Scoop out about 6 heaped tablespoons (along with the cooking water) to blend.
Step 6: Pour the chickpeas and cooking water into a blender and blitz into a smooth paste.
Step 7: To the pot with the cooked onion-tomato masala base, add all the remaining chickpeas and cooking water.
Step 8: Add the blended chickpeas and stir well to combine.
Step 9: Pour the tadka/tempering over the Kadala Curry.
Step 10: Mix well to combine and it’s ready to serve!
Recipe Tips & Tricks
TIP 1: Washing the Chickpeas: You can wash the chickpeas either before or after soaking, but doing it beforehand makes things simpler the next day. Simply drain and cook! I usually wash them before soaking, though it won’t affect the final dish either way!
TIP 2: Let the Tadka Cool First: Pouring boiling tadka over cooked chickpeas can cause them to harden. Let it cool slightly before adding it in – warm or room temperature is perfectly fine.
TIP 3: Get the Tadka Right: Tempering/Tadka adds depth and brings the curry together, so don’t skip this step! Heat the oil until it’s very hot (but not smoking), then add the mustard seeds. Once they finish popping (you will hear it stop), turn off the heat and add the dried chillies and curry leaves (this will prevent them from burning). To manage the splutter, I recommend lowering the saucepan into the sink after the mustard seeds have popped, just be sure that no water touches the hot oil!
Storage & Reheating
Reheat: In the microwave, heat in 30-second intervals, stirring in between and continue longer if needed (cover to avoid splatter). On the stovetop, heat on low-medium heat, and add a splash of water if the curry is too thick.
Storage: store in an airtight container in the refrigerator for up to 3-4 days. I prefer glass storage options over plastic.
Freezing: Yes, you can freeze Kala Chana / Kadala Curry! Allow to cool completely before transferring it to an airtight container. It can be stored in the freezer for up to 3 months. When ready to eat, simply thaw it overnight in the fridge and reheat on the stovetop or in the microwave.
Why Pressure Cook the Chickpeas with Turmeric & Salt?
Turmeric not only adds a subtle earthy flavor but also enhances the color and provides anti-inflammatory benefits. Salt helps season the chickpeas as they cook, enhancing their natural flavor. This combination also helps soften the chickpeas, making them tender and flavorful for the curry.
What Can I Serve Black Chickpeas Curry With?
Black chickpea curry pairs well with almost any carbohydrate, such as steamed rice, chapati, appam, puttu, parotta, string hoppers or quinoa for a hearty meal, OR enjoy it with a simple salad for a carb-free option.
Can I Add This Kadala Curry To My Meal Prep?
Yes, Kadala Curry is perfect for meal prep! It stores well in the fridge for up to 3-4 days and can be frozen for up to a month. Just reheat and enjoy whenever you need a quick, flavorful meal.
More Questions Answered
Regular, white chickpeas are larger, lighter, and smoother, while black chickpeas are smaller, darker, and firmer with a nuttier, earthier flavor.
Yes, black chickpeas have a nuttier, earthier flavor compared to regular chickpeas, which are milder and slightly sweeter.
Yes, black chickpeas are high in protein, offering about 15 grams per cooked cup, along with fiber, iron, and folate.
More Dinner Recipes You’ll Love!
I hope you enjoyed this Kerala Style Kadala Curry recipe! If you gave it a try, please be sure to leave a comment and rating! I’d love to hear your thoughts! Happy Cooking!
BLACK CHICKPEAS CURRY aka KADALA CURRY
Equipment
Ingredients
Pressure Cooking Ingredients
- 1 cup black chickpeas i.e. kala chana
- 1 tsp salt
- ½ tsp turmeric powder
- 1 ¾ cup water
Onion-Tomato Masala Base
- ⅓ cup oil
- 1 onion
- ¼ tsp salt
- 1 tsp garlic minced
- ¼ tsp turmeric powder
- 1 tsp fennel powder
- 1 tbsp coriander powder
- 2 tsp chilli powder
- 1 tomato
For the Tadka/Tempering
- ⅓ cup oil
- ½ tsp mustard seeds
- 3 whole dried red chillies
- 1 sprig curry leaves
Instructions
SOAK CHICKPEAS OVERNIGHT
- Wash and rinse black chickpeas well, then cover with water (2–3 inches above), and soak for 6–8 hours or overnight. Drain before cooking.
PRESSURE COOK CHICKPEAS
- Add chickpeas, turmeric, salt, and water to the Instant Pot. Close the lid and pressure cook on high for 20 minutes. Once done, let the pressure release naturally before opening the lid. It should be ready after 4-6 whistles if you are using a traditional pressure cooker.
PREPARE THE ONION-TOMATO MASALA BASE
- Heat oil in a separate pot, add onions and salt, and sauté for about 10 minutes until softened and translucent, stirring regularly.
- Add minced garlic, spices (turmeric, fennel, coriander, and chili powder), and chopped tomato, then sauté until the tomato softens and breaks down. This may take 7-10 minutes, stirring occasionally to prevent burning.
TADKA/TEMPERING
- Meanwhile, heat oil in a separate saucepan until very hot (but not smoking hot), then add mustard seeds, allow them to pop then turn off the heat.
- Add dried chillies and curry leaves, allow them to sizzle, then set aside to cool.
BLENDING COOKED BLACK CHICKPEAS
- Once the chickpeas are cooked (check for doneness by squeezing one between your fingers, it should be soft and tender) – remove approximately 6 heaped tablespoons of chickpeas along with their cooking water. Transfer to a small blender and blitz until smooth.
ASSEMBLY
- Pour the cooked chickpeas along with the cooking water, into the pot with the cooked onion-tomato masala.
- Then add the blitzed chickpeas, mix well to combine.
- Pour the tadka/tempering on top and mix well to combine. (ensure you do not pour boiling tadka on top, as it can cause the chickpeas to harden). It's ready to serve!
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