Kala Chana Masala (No Onion No Garlic)-Instant Pot & Stove Top

This Kala Chana Masala recipe is healthy, delicious, without onion and garlic but full of flavors! It is a simple but satisfying, wholesome, protein-packed, and nutritious dish.

This Kala Chana Masala is an Instant Pot recipe, but I have also included the stovetop pressure cooker method. The recipe is straightforward in both ways. It makes a comforting curry, which we can serve at lunch or dinner.

Jump to:

• About Kala Chana Masala
• Why You Will Love This Curry
• Ingredients
• Step-by-Step Directions
• Stovetop Pressure Cooker Instructions
• Serving Suggestions
• Helpful Tips
• More Chana Recipes
• Recipe Card

About Kala Chana Masala

Kala Chana is also known as black chickpea or Desi Chana. They are almost the same as chickpeas but different in color (reddish-brown to almost black) and are more earthy in taste.

Black chickpeas are loaded with protein, fiber, and carbohydrates and are also rich in vitamins and minerals.

Kala Chana Masala, or Black Chickpea Curry, is very popular in India. Every region has its own style of making the curry, but ultimately, it is delicious and filling.

This curry is very easy to make and involves basic ingredients readily available in our kitchen. The curry is based on tomato gravy and without onion and garlic.

I have added chopped celery to this curry for more nutrition and to balance the tanginess of tomatoes. I have used chickpea flour to balance the tanginess of tomatoes, which also helps to thicken the gravy.

This Jain Kala Chana Masala is made with staple pantry ingredients, but still, it is delicious and can be served as a main course curry or a side dish.

If you like Chhole or chickpea curry, you will love this too. Kala Chana Masala is very easy to make, and we need only one pot. Whether you prepare it in Instant Pot or Stovetop Pressure cooker, it is a mess-free recipe.

Why You Will Love This Curry

• Kala Chana Masala is wholesome, hearty, and healthy.
• It is delicious, full of flavors, and filling.
• The recipe includes the instructions for the Instant Pot and stovetop method.
• It can be served as a main curry or as a side dish with a vegetable curry.
• Kala Chana Masala is best for lunch, dinner, or even as a soup.
• The recipe is without onion and garlic and is suitable for Jain, vegan, and gluten-free diets.

Ingredients

1. Kala Chana (Black Chickpeas): This legume is very versatile; we can use it in curry, soup, or stews. We can also use them in salads, mainly sprouted Chana are very popular. In this post, I have mentioned both the ways, Instant Pot and Stovetop recipes. And for both recipes, we need to soak the chickpeas. For the Instant Pot method, 4-5 hours of soaking is good enough, but if you want to make it in a stovetop pressure cooker, I recommend soaking for at least 8 hours or overnight.
2. Oil: You can use ghee instead of oil for more flavors.
3. Green Chilis and Ginger: You can add more or less green chilis to your taste for spiciness. Ginger provides an earthy note to the dish, but if you do not use ginger, add dry ginger powder.
4. Tomatoes: This Instant Pot Kala Chana Masala is a curry based on tomato gravy. So choose the ripe tomatoes for this recipe.
5. Celery: I like to use celery in most of my gravy-based recipes. Along with some nutrition, celery provides some volume to the gravy and balances the tanginess of tomatoes. But you can exclude the celery from the recipe if you do not want to use it.
6. Chickpea Flour (Besan): The gravy of this curry is generally thin. And by adding chickpea flour, the gravy will become somewhat thicker after cooking. If you prefer thin gravy, do not add chickpea flour, but I highly recommend using it.
7. Spices: I used basic ground spices, turmeric powder, red chili powder, and cumin powder. You can adjust the level of spices according to your taste.
8. Garam Masala or Chana Masala: I like adding chana masala to this curry, but you can also use garam masala.
9. Sugar: It enhances the flavors of the curry. However, it is optional, and you can skip it.
10. Coriander Leaves: Fresh coriander leaves provide a pleasant earthy flavor to the dish. You can also add Kasoori Methi if you like.
11. Lemon or Lime Juice: Add lemon or lime juice according to your taste. Instead of lemon juice, you can also use amchur powder.

Step-by-Step Directions

• Wash Kala Chana (Black Chickpeas) and soak in 3 cups of water for 5 hours or up to 8 hours.

• When you are ready to make Kala Chana Masala, drain the water from Chana and set it aside.

• Start the Instant Pot on saute mode and heat the oil in it.
• Add cumin seeds.

• When cumin seeds start to sizzle, add ginger and chili paste.
• Continue saute for a few more seconds.

• Add chopped celery, mix well, and saute for a minute.

• Add chickpea flour, mix, and right away, add tomatoes.
• Mix well and continue cooking for a minute.

• Add salt, turmeric powder, red chili powder, cumin powder, and Garam masala powder or Chana masala.
• Mix well.

• Continue cooking until tomatoes are soft and mushy and the oil separates from the sides.

• Add Kala Chana and 2 cups of water.
• Mix well.

• Press cancel and close the Instant Post lid.
• Press on the bean/grain button, and it will show 30 minutes automatically.
• Cook for 30 minutes on high.

• When the time is over and the Instant Pot beeps, let the pressure release naturally (NPR).
• Open the lid and stir well.
• Add lime juice, sugar, and coriander leaves. Mix well.

• Transfer the Kala Chana Masala without onion and garlic to the serving bowl.

Stovetop Pressure Cooker Instructions

• Wash Kala Chana (Black Chickpeas) and soak in 3 cups of water for 6-8 hours.
• When you are ready to make Kala Chana Masala, drain the water from Chana and set it aside.
• Heat oil in a pressure cooker and add cumin seeds. Once cumin seeds change color, add chili and ginger paste. Saute for a few seconds.
• Add chopped celery and cook for a minute. 
• Add chickpea flour, mix, and right away, add chopped tomatoes. Mix well and cook for a minute.
• Add salt, turmeric powder, red chili powder, cumin powder, and Garam masala powder or Chana masala. Continue cooking until tomatoes are soft and mushy and the oil separates from the sides.
• Add Kala Chana and 2 cups of water. Mix well. 
• Cover the pressure cooker lid and cook for 8-9 whistles or until chana is cooked thoroughly.
• Once pressure is released from the cooker, open the lid. Add lime juice, sugar, and coriander leaves.
• Take it into a serving bowl and serve it hot with Rice or any type of Indian flatbread.

Serving Suggestions

• Kala Chana Masala can be served as a main course curry for lunch or dinner. You can serve it with Roti, Paratha, or Naan. It perfectly goes with rice as well.
• You can also serve this dish as a side with another vegetable curry.
• I love to have a bowl of this Kala Chana Masala and eat just like that. It is great as a soup, very filling and protein-packed.

Helpful Tips

• Soaking: It is essential to soak the legumes for at least 6-8 hours or overnight. Soaked chickpeas are easier to digest. Also, soaking helps them to cook faster and evenly.
• Tomatoes: Tomatoes are essential elements of this recipe as they make the base of the dish. So choose ripe tomatoes for the best result.
• For The Strict Jain Diet: If you plan to make it for lunch, you can soak chana early in the morning to avoid overnight soaking. So, you can soak it for at least 5 hours. If you do not use fresh ginger, use ¼ teaspoon ground ginger instead. Add ground ginger along with other ground spices.
• Ghee: If you like to add more flavors, add ghee instead of oil. Or, add half oil and half ghee.

More Chana Recipes

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