Black chickpea curry (Kaala chana) from The Indian Slow Cooker: 50 Healthy, Easy, Authentic Recipes by Anupy Singla

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Notes about this recipe

  • Ganga108 on October 07, 2023

    I was looking for a curry to use up the last of the small, dark unskinned dried broad beans (fava beans). It struck me that recipes for kala chana might work. An easy recipe - I will put it on the simmer function for the final 30 mins or so, as I suspect they won't cook through, but how easy it is to have them cooking mostly to completion. No fuss dinner.

  • sayeater on October 03, 2022

    Trying to use up pantry items and black chickpeas were on the hit list. I've been intimidated by them knowing they are firmer and don't break down/get soft like their pale counterparts. This recipe was approachable and didn't require much effort on my part. Loved the use of a blender for the curry components, so easy! Because my beans had been in my pantry for a bit, I gave them a 13 min pressure cooker headstart in the Instant Pot before following the next step of adding curry ingredients and setting on slow cook. Glad I did because they still took a long time to cook. I also finished off with 30 minutes uncovered on the saute function to reduce the liquid and get a nice consistency. Immediately had 2 bowls with basmati and raw veggie garnish, it was THAT tasty! Although black chickpeas aren't a top favorite bean, I would not hesitate to make this recipe again.

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