Kala Channa (Black Chickpea) curry (South Indian style)


2 cups of black chickpea soaked overnight
Fenugreek seeds  1/4th teaspoon
Cumin seeds  1/4th teaspoon
Coriander seeds  2 teaspoons
Clove  2 pieces
Cinnamon  1 inch piece
Garlic  2 cloves
Fresh shredded coconut  ½  cup
Onions  1 small
Poppy seeds  1/4th teaspoon
Dry red chilies  10 (increase or decrease to taste)
Salt to taste
Oil  4 tablespoon (divided)
Mustard seeds  ½ teaspoon
Curry leaves  1 sprig
Asafetida  1/8th teaspoon


  • Pressure cook the soaked black chickpea for 6 whistles with salt
  • After it is cooked, add more water to the black chickpea. (Do not drain the water from it)
  • Heat 3 tbsp. of oil, fry coriander seeds, fenugreek seeds, cinnamon,  cumin seeds, cloves,  red chilies, shredded coconut, garlic and onions  till they slightly turn into golden brown and add them in to the blender, till they form a smooth paste.
  • Mix this paste to the black chickpea, constancy should be a little thin and watery and bring it to a boil
  • For tampering, heat 1 tablespoon of oil. Add mustard seeds, curry leaves and asafetida. Sauté for a min and add it into the curry. Serve with cooked rice or Roti.

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