Kadai Kala Chana is a spicy, tangy, protein-rich black chickpea dish made with freshly ground Kadai Masala and absolutely prepared without onion and garlic. This semi-dry kala chana recipe is bold in flavor, wholesome, and perfect for everyday meals.
Kala Chana is very popular across India, especially for festive meals and simple home-style curries. In this version, I have given a delicious twist by using my homemade Kadai Masala, which adds warmth, depth, and a slightly smoky flavor. You can enjoy this Kadai Kala Chana as a side dish, with roti, naan, poori, or even as a hearty salad-style bowl.
About Kadai Kala Chana without Onion and Garlic
Kadai Kala Chana is a bold, flavorful curry made with freshly ground Kadai Masala instead of regular chole masala or garam masala. This variation brings a deeper flavor profile that beautifully complements the earthy taste of kala chana.
Unlike traditional versions, this recipe is completely no-onion, no-garlic, making it perfect for satvik meals, festive cooking, or anyone looking for a simpler yet highly aromatic Indian curry.
What makes this Kadai kala Chana special is the rustic flavor and texture. The black chickpeas are simmered in a thick tomato-based masala until each piece is well-coated with spices.
The kadai masala adds warmth from freshly ground spices, creating layers of flavor without relying on heavy ingredients. The result is a protein-packed, healthy Indian vegetarian dish that is wholesome, satisfying, and ideal for everyday meals.
This black chickpea curry works beautifully as a main dish with roti, but it can also be served as a side or even enjoyed as a warm salad-style bowl.
It is simple, nutritious, and full of authentic Indian flavors, exactly the kind of recipe that fits into a balanced vegetarian kitchen. If you love hearty Indian vegetarian and vegan meals, this Kadai Kala Chana will quickly become a favorite.
This No Onion No Garlic Kadai Kala Chana is:
- Flavorful, comforting, and vegan
- Semi-dry, making it perfect for tiffin
- High in plant-based protein
- Easy to prepare with simple ingredients
Why You Will Love This Recipe
- Kadai Kala Chana, without onion and garlic, is ideal for satvik meals.
- It is protein-packed as kala chan is rich in plant-based protein and fiber.
- Homemade and fresh Kadai Masala adds warmth and depth.
- It is versatile and can be served as a curry, side dish, or salad bowl.
- Kadai Kala Chana is wholesome, satisfying, and full of authentic Indian flavors.
Ingredients and Notes
- Kala Chana (Black Chickpeas): Soaking overnight or for at least 8 hours is essential for even cooking and improved digestion.
- Dry Amla: Adds a subtle tang and dark color to the chana while cooking. Remove after pressure cooking. However, if you cannot find dry amla, you can skip this step. Alternatively, you can also add a teabag and remove it after pressure cooking.
- Oil or Ghee: Oil keeps the Kadai Kala Chana vegan, and ghee gives a richer flavor. Use whichever you prefer, or use both oil and ghee.
- Cumin Seeds: Add an earthy aroma when tempered.
- Green Chili Paste: Adjust to taste for spice level. Alternatively, you can add finely chopped green chillies.
- Ginger Paste: Provides warmth and digestive benefits. However, skip it for the Jain diet and add ground ginger instead. Alternatively, you can add grated ½-inch ginger.
- Asafoetida (Hing): It provides umami flavor.
- Tomatoes: Finely chopped tomatoes form the base of this curry. Use ripe tomatoes for the best results.
- Spices: I have added basic Indian spices, including turmeric and red chili powder. Use Kashmiri red chili powder for vibrant color and mild heat. You can also use sweet paprika.
- Kadai Masala: A star ingredient. Follow my recipe for Homemae Kadai Masala for the best flavor. If you like, you can add other whole spices, such as bay leaf, cinnamon, cardamom, or cloves, to the heated oil.
- Cilantro: Adds freshness and brightness.
How To Make Kadai Kala Chana
Cooking the Chana
- Soak the chana overnight or for at least 8 hours.
- Then drain the water and transfer the soaked chana into a pressure cooker.
- Add 2 cups of water, dry amla, and salt.
- Pressure-cook the chana for 7-8 whistles, or until completely cooked.
- Allow the pressure release naturally, then open the lid and remove the amla.
- Drain the chana and reserve the stock water to use it as needed.
Making the Kadai Kala Chana
- Heat oil in a kadai or pan, and add cumin seeds.
- Allow them to sizzle.
- You can add whole spices at this stage, if you prefer.
- Then add the green chili paste, ginger paste, and asafoetida.
- Sauté for a few seconds.
- Add chopped tomatoes, a pinch of salt, turmeric powder, and red chili powder.
- If you like, you can also use tomato puree instead of chopped tomatoes.
- Stir well and cook the tomato mixture for 4-5 minutes, until the tomatoes are soft.
- Add one tablespoon of Kadai Masala and mix well.
- Depending on how spicy your Kadai Masala is, add more or less to taste.
- Cook the tomato mixture until it is thick and most of the moisture has evaporated, stirring frequently.
- It will take about 7-8 minutes.
- Now add drained chana and ½ to ¾ cup of stock water.
- Mix well, then cook over medium heat for 8-10 minutes, stirring frequently.
- Kadai Kala Chana is semi-dry to dry; if you prefer it more liquid, add more stock and adjust the spices.
- Once the kala chana is well coated in the tomato masala, finish with chopped coriander leaves.
- Turn off the heat and transfer to a serving bowl.
- This curry is tangy due to dried amla.
- But if you prefer, you can squeeze lemon juice before serving.
Serving Suggestions
Serve Kadai Kala Chana with roti, poori, paratha, or jeera rice.
Toss with chopped bell peppers and cucumbers for a salad bowl.
Serve as a side dish with dal and rice.
Storing Suggestions
Store in an airtight container in the refrigerator for 2 days.
Reheat with a splash of water to refresh the masala.
Variations and Substitutions
Vegan: Use oil and not ghee for vegan Kadai Kala Chana.
More Tangy Flavor: Squeeze lemon before serving.
Spicier Version: Add freshly ground black pepper.
Gravy Version: Add more stock water and simmer longer.
Helpful Tips For Kadai Kala Chana
Soaking Chana: Always soak kala chana for at least 8 hours or overnight. Under-soaked chana may remain hard even after pressure cooking.
Dry Amla: Dry amla enhances flavor and gives a dark color to the curry. If you have them, try not to skip. If unavailable, add ½-1 teaspoon amchur powder at the end, or squeeze lemon juice to taste.
Cooked Chana Stock: Do not discard; it is required for the recipe. Add it as needed to adjust the consistency.
Cooking the Gravy: Cook the tomato mixture thoroughly, since there is no onion or garlic; this is crucial for depth.
Kadai Masala: If you add hot dried chilies while making it, your spice blend will be spicier. Add it carefully, or add it gradually and adjust to taste.
FAQs
Yes. Cook soaked chana in a heavy pot for 45-60 minutes until soft. Or, cook in instant pot for 25 minutes on high pressure.
Yes, but the flavor and texture will differ slightly without sacrificing deliciousness.
Yes, you can skip dry amla. If you skip it, add amchur powder (dry mango powder) at the end to taste. Or, squeeze lemon juice to taste.
More Chickpea Recipes
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Kadai Kala Chana (No Onion No Garlic)
Ingredients
For Cooking the Kala Chana
- ½ cup dry kala chana (black Chickpeas)
- 2 cups water
- Salt to taste
- 5-6 dry Amla
For Kadai Kala Chana
- 2 teaspoon oil or ghee
- ½ teaspoon cumin seeds
- ½ teaspoon green chili paste (or to add to taste)
- 2 teaspoon ginger paste
- ¼ teaspoon asafoetida
- 2 medium tomatoes, finely chopped
- ¼ teaspoon turmeric powder
- ½ teaspoon Kashmiri red chili powder
- Salt to taste
- 1 tablespoon Kadai Masala (or add to taste)
- Boiled chana
- 2 tablespoon finely chopped cilantro
Instructions
Cooking the Chana
- Soak the chana overnight or for at least 8 hours. Then drain the water and transfer the soaked chana into a pressure cooker. Add 2 cups of water, dry amla, and salt.
- Pressure-cook the chana for 7-8 whistles or until completely cooked. Once cooked, remove the amla. Drain the chana and reserve the stock water to use it as needed.
Making the Kadai Kala Chana
- Heat oil in a kadai or pan, and add cumin seeds. Let the cumin seeds sizzle, then add the green chili paste, ginger paste, and asafoetida. Sauté for a few seconds.
- Add tomatoes and mix well. Then, add a pinch of salt, turmeric powder, and red chili powder. Mix well and cook the tomato mixture for 4-5 minutes, until the tomatoes are soft.
- Add one tablespoon of Kadai Masala and mix well. Depending on how spicy your Kadai Masala is, add more or less to taste.
- Cook the tomato mixture until it is thick and most of the moisture has evaporated, stirring frequently. It will take about 7-8 minutes.
- Now add drained chana and ½ to ¾ cup of stock water. Mix well and continue cooking over medium heat for 8-10 minutes, stirring frequently.
- Kadai Kala Chana is semi-dry to dry, but if you prefer it with more liquid, add more stock water and adjust the spices.
- Once the kala chana is well coated in the tomato masala, finish with chopped coriander leaves. Taste and adjust the salt if needed.
- Turn off the heat and transfer to a serving bowl.
Serving Suggestions
- Serve Kadai Kala Chana with roti, poori, paratha, or jeera rice.
- Toss with chopped bell peppers and cucumbers for a salad bowl.
- Serve as a side dish with dal and rice.
Storing Suggestions
- Store in an airtight container in the refrigerator for 2 days.
- Reheat with a splash of water to refresh the masala.
Notes
- Soaking Chana: Always soak kala chana for at least 8 hours or overnight. Under-soaked chana may remain hard even after pressure cooking.
- Dry Amla: Adds flavor and imparts a dark color to the curry. If you have them, try not to skip. If unavailable, add ½ teaspoon of amchur powder at the end, or squeeze lemon juice to taste.
- Cooked Chana Stock: Do not discard; it is required for the recipe. Add it as required while cooking the Kadai Kala Chana.
- Cooking the Gravy: Cook the tomato mixture well, since there is no onion or garlic; thoroughly cooking the tomato masala is crucial for depth.
- Kadai Masala: Use this Kadai Masala recipe for making this spice blend at home. If you add hot dried chilies while making it, your spice blend will be spicier. Add it carefully, or add it gradually and adjust to taste.
Anonymous says
Verygoodna
Anonymous says
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Jigna says
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