This Black Chickpea Curry or Kala Chana nu Shaak is a Gujarati style curry. Black chickpeas are simmered in a sweet and tangy tomato tamarind gravy. Naturally vegan and gluten-free.
Kala chana curry can be prepared dry or with a gravy. This particular recipe is also known as Rasadar or Rasawala Kala Chana nu Shaak because of the gravy. The gravy is tomato-based and it's a curry without onion and garlic.
Kala chana are often made on Fridays in Gujarati households and served with kadhi, rice and rotli.
To make the curry, you first need to soak then cook the dried chickpeas until they are tender. The next step is to prepare the tomato gravy, then add the cooked chickpeas and simmer until the gravy is thick.
Ingredients notes
Kala chana
Kala Chana (kala-black, chana- chickpea) are also known as Desi Chana in India. These Black chickpeas are smaller in size, have a rough outer layer and are regular in most Gujarati kitchens. I even use it to make black chickpea hummus.
You can either soak and cook dried black chickpeas or use tinned chickpeas. I personally prefer to cook my chickpeas from scratch as tinned chickpeas tend to be too hard for a curry.
You can crush a few spoons of chickpeas until they resemble a paste then add to the curry to thicken it.
Tomatoes - I use passata, you can use fresh crushed tomatoes or tomatoes from a tin that have been pureed.
Ginger and green chillies - fresh crushed ginger and green chillies
Curry leaves
Cumin seeds, cloves and cinnamon - whole spices are added to the tempering
Spice powders - red chilli powder, turmeric powder, cumin coriander powder and garam masala
Tamarind - soak a small piece of tamarind in water, then use the tamarind water in this recipe. Alternatively, use a small amount of tamarind paste.
Jaggery - adds sweetness to the gravy to give that classic gujarati taste. You can alternatively use sugar.
Serving Suggestion
Kala Chana nu Shaak is best served in a Gujarati thali alongside Gujarati kadhi, boiled basmati rice and Gujarati rotli.
I have also seen kala chana paired with sooji no siro and perfectly puffed up poori for Navratri Ashtami and Kanjak Puja.
Storage
Store leftover shaak in an airtight container and place in the fridge as soon as it reaches room temperature. It will keep in the fridge up to 5 days. Reheat on the stove or microwave.
Kala chana freezes well. Place in a freezer safe container and store for up to 3 months. Defrost in the microwave or allow to thaw at room temperature.
Other Gujarati shaak/kathol recipes
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Kala Chana nu Shaak (Black Chickpea Curry)
Equipment
- 1 Pressure cooker Instant Pot
Ingredients
- 250 gram black chickpea dried, unsoaked
- 3 tablespoon oil
- 100 gram tomato puree or passata
- 1 tablespoon green chilli and ginger paste
- 1 teaspoon cumin seeds
- pinch hing asafoetida
- 2 cloves
- 1 piece cinnamon
- 1 sprig curry leaves
- 2 teaspoon red chilli powder
- 1 teaspoon turmeric powder
- 3 teaspoon cumin coriander powder
- 0.5 teaspoon garam masala
- 2 tablespoon tamarind water or pulp
- 2 tablespoon jaggery
- coriander for garnishing
- salt to taste
Instructions
- Clean and thoroughly wash kala chana and soak at least 10-12 hours or overnight.
- Discard the water, rinse once more and pressure cook chana until tender.
- Take a few spoons of cooked chana and crush with little water in a blender. Set aside for later.
- In a kadai, heat oil and add cumin seeds, cloves and cinnamon bark.
- Once they sizzle, add hing curry leaves, chilli ginger paste and tomato puree.
- Allow the tomato puree to cook until oil releases.
- Add all the spice powders and mix well.
- Now add the cooked kala chana with water and salt.
- Add crushed chana paste, mix well.
- Let the curry cook for 10-12 minutes or until the gravy thickens.
- Add jaggery and tamarind water and cook for a few more minutes.
- Garnish with fresh chopped coriander and serve hot.
Video
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Share on Facebook Pin This RecipeNote – This recipe has been updated from our recipe archives with new images and content, but the recipe remains the same. First published in April 2017.
Unknown says
This is the third time I am making this recipe. Simply love it! Thanks
Lisa Turner says
That is just gorgeous. I think chickpeas are my favorite legume. I have not cooked with black chickpeas for quite a while. I will for sure make this dish soon.
Simplyfood says
We love this shaak with a thick spicy gravy, it goes so well with puri and raas.
Ginny McMeans says
Such a deep rich color. Curry is one of my favorite dishes and this one is going into my recipe box.
Unknown says
This looks and sounds so warm and comforting!
Kristine says
These photos are gorgeous! The curry sounds pretty tasty too, though I've never made a curry before! 🙂
Jacqueline Meldrum says
That looks so tasty and I love all the photos. Is it wrong to be ready for a second dinner looking at this?
veenaazmanov says
Wow. Kala Channa never looked more beautiful before.. I love how you photographed this dish. I only ate kala chana as a kid when mom made it. Now I make the regular chickpeas because that's what available here. This looks yum.
Unknown says
Thanks mariya
Unknown says
This dish sounds amazing and your photos are beautiful!
jcookingodyssey says
Thanks Mary
Beth says
I have never seen black chickpeas around me but I am HUGE Chickpea fan so I'm sure I would love this gorgeous curry!
jcookingodyssey says
Any Asian shops around you? They should have it.
Unknown says
Gorgeous photos! I want to grab a spoon and dive right in!
jcookingodyssey says
Thank you:)
FoodtasticMom says
You have such fabulous lighting on these photos! Beautiful! Recipe sounds great too
jcookingodyssey says
Thank you 🙂
Michelle says
Your photography is stunning-- such clarity in these lower light images!
jcookingodyssey says
Thank you:)