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    Home » Recipe Course » Main Dishes

    Instant Pot Black Chickpeas / Sookha Kala Chana

    April 25, 2023 . By Meeta Arora . 26 Comments | This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.

    Jump to Recipe
    Instant Pot Black Chickpeas or Sookha Kala Chana - This is an easy Indian dish made during the festival of Navratri.  It is vegan, gluten free and high protein. Enjoy it the traditional way with Halwa and puri, or make a salad with chopped veggies

    Instant Pot Black Chickpeas or Sookha Kala Chana - This is an easy Indian dish made during the festival of Navratri.  It is vegan, gluten-free, and high in protein. Enjoy it the traditional way with Halwa and puri, or make a salad with chopped veggies.

    Kala Chana in Instant Pot. Black Chickpeas in Pressure Cooker

    It is the best combination ever - Halwa Puri and Chana

    During Navratri, Kala Chana is served along with Halwa and Puri (see picture above). The idea is to have dishes without onion or garlic during Navratri. This is a 9-day festival, where on the 8th or 9th day(Ashtami or Navmi) 9 little girls (called Kanjak's) are revered, fed this delicious food and given presents. None the less, this used to be my favorite day - good food and presents!

    In North India, Kala Chana is made with just some basic spices and tangy dry mango powder or lemon juice. In South India, this is called Kala Chana Sundal, and garnished with freshly grated coconut. You will be surprised how delicious this can be without much added ingredients.

    If you want to try more kala chana recipes, I have shared the recipe for Punjabi Kala Chana Curry. If you like chaat, try this delicious Kala Chana Chaat recipe.

    Black Chickpeas or Kala Chana Nutrition

    Black Chickpeas are dark born and smaller in size than the more commonly found white chickpeas. A half cup of dried black chickpeas has 360 calories, 5 grams of fat, 60 grams of carbs, 17 grams of fiber and a whopping 19 grams of protein. They are high in fiber and have a low glycemic index. These chickpeas are even more nutrition packed that the white chickpeas.

    How to cook Black Chickpeas in Instant Pot?

    It is important to soak black chickpeas before cooking. It helps with cooking faster as the chickpeas soak in the water and increase in size. However, if you forget to soak, you can still pressure cook them for 45 mins at high pressure. I made these Sookha Kala Chana in the Instant Pot. You can find these on Amazon or in an Indian grocery store (much cheaper).

    There are 2 ways to make these chickpeas -

    • The traditional way is to pressure cook the kala chana in ample water. Then drain the excess water and separately temper them with cumin seeds and spices.
    • The method I have shared here is a one-pot method, where I first add the tempering and then pressure cook the chickpeas along with the tempering.
    Instant Pot Kala Chana. Pressure Cooker Black Chickpeas

    I like the second method more, as it is a one-pot way of making this dish in a pressure cooker.  It is less work and has the same great taste. Give it a try, and let me know it turns out.

    Instant Pot Kala Chana Black Chickpeas

    Blast from the past:

    • Posted 3 months ago - Quinoa and Vegetable Pilaf
    • Posted 6 months ago - No boil Yogurt / Dahi
    • Posted one year ago - Punjabi Kala Chana Curry 
    Tried this recipe?Give a rating by clicking the ★ below
    Kala Chana in Instant Pot. Black Chickpeas in Pressure Cooker

    Instant Pot Black Chickpeas / Sookha Kala Chana

    Meeta Arora
    Instant Pot Black Chickpeas or Sookha Kala Chana is an easy Indian dish made during the festival of Navratri. It is vegan, gluten free and high protein. 
    4.94 from 16 votes
    Print Save Saved! Pin
    Servings: 8
    Calories: 222
    Course: Main Course
    Cuisine: Indian
    Diet: Dairy-free, Gluten-free, Nut-free, Vegan, Vegetarian
    Method: Instant Pot/Pressure Cooker
    Prep Time: 5 mins
    Cook Time: 45 mins
    Total Time: 50 mins

    Ingredients
     
     

    • 2 cups Black Chickpeas (Kala Chana) rinsed & soaked in water for 4+ hours
    • 2 tablespoon Ghee or Oil
    • 1 teaspoon Cumin seeds (Jeera)
    • 1 cup Water for cooking
    • 2 teaspoon Dry Mango powder (Amchur) or lime juice
    • ¼ cup Cilantro to garnish

    Spices

    • 2 teaspoon Coriander powder (Dhaniya powder)
    • 1 teaspoon Ground Cumin (Jeera powder)
    • 1 teaspoon Cayenne or Red Chili powder adjust to taste
    • 1 teaspoon Salt adjust to taste
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    Instructions
     

    • Start the pressure cooker in Sauté mode and let it heat.  Add oil, cumin seeds. Let the cumin seeds splutter about 30 seconds. 
    • Add the spices and mix them with the oil. Quickly add the soaked black chickpeas and mix them with the spices (quickly, so the spices don't burn being in the hot oil for long).   
    • Stir in the water for cooking. Press cancel and close lid with vent in sealing position. 
    • Cook in manual or pressure cook mode at high pressure for 30 minutes. When the instant pot beeps, do a natural pressure release. 
    • Add dry mango powder and mix it well with the kala chana. If there is liquid, in the pot, you can put on sauté mode again to dry it. It will also dry off as the chana cool down.  
    • Garnish with cilantro. Enjoy with the puri and halwa. Another great way to enjoy these is as a high protein salad. Add diced onions, tomatoes and lemon juice. Other add on's that work great are diced mango or avocado.

    Notes

    • Additions: You can add curry leaves, julienned ginger along with the cumin seeds. In south India, this is called Kala Chana Sundal and garnished with fresh grated coconut. 
    • This recipe was created in a 6qt Instant Pot DUO60 Multi-use Programmable Pressure Cooker.

    Note: Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.

    Nutrition

    Calories: 222kcalCarbohydrates: 31gProtein: 9gFat: 6gSaturated Fat: 2gCholesterol: 9mgSodium: 311mgPotassium: 459mgFiber: 8gSugar: 5gVitamin A: 140IUVitamin C: 2.9mgCalcium: 59mgIron: 3.6mg
    Keyword easy, instant pot, pressure cooker
    Tried this recipe?Share your photo and tag @PipingPotCurry or #pipingpotcurry

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    Comments

    1. Andrew says

      August 31, 2022 at 2:22 pm

      This recipe unfortunately did not work the first time around as the chickpeas were still quite hard after the first 30 minutes 🙁

      Reply
      • Meeta Arora says

        September 02, 2022 at 11:47 pm

        Hi Andrew - Did you soak the chickpeas? Sometimes the chickpeas are old, and can take longer to cook even under pressure. Just ad extra time, about 10-15 depending on how hard they are.

        Reply
    2. Jasmin patel says

      February 06, 2022 at 6:10 pm

      I made it today and It is very tasty

      Reply
      • Meeta Arora says

        February 08, 2022 at 4:39 pm

        Hi Jasmin - Happy to hear you enjoyed the Kala Chana!

        Reply
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