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Kale Chane Tariwale (Black Chickpea Curry)

Rajan loves cooking dishes from his native Indian cuisine. He likes to share his favourite recipes with his online readers.

Black Chickpea Curry

Black Chickpea Curry

Indian cuisine often incorporates lentils. Two popular lentil varieties are safed chole (white chickpeas or garbanzo beans) and kala chana (black chickpeas or Bengal gram). Although safed chole is the more popular variety—so much so that a lot of street food dishes are prepared with it—kala chana is very delicious, as well.

This dish of black chickpeas curry is often made in Indian homes. It is very simple to prepare and you can serve it with rice or roti, which is a type of Indian flatbread. Do try it and share your feedback.

Cook Time

Prep timeCook timeReady inYields

15 min

45 min

1 hour

4 servings


To prepare the kale chane:

  • 1 1/2 cups kale chane (black chickpeas), soaked overnight in water and the water drained out in the morning. save the water
  • 1/2 tsp salt

To make the curry:

  • 4 tbsp oil
  • 5 lavang (cloves)
  • 1/2 tsp jeera (cumin seeds)
  • 1 moti elaichi (black cardamom), crushed
  • 2 hari elaichi (green cardamom)
  • 2 inch of dalchini (cinnamon stick)
  • 2 tejpatta (bay leaves)
  • 3 onions, ground to a paste
  • 8-10 garlic cloves, ground to a paste
  • 1 inch ginger, ground to a paste
  • 1 green chilli, finely chopped
  • 4 medium tomatoes, blended to a puree
  • 1/2 tsp salt
  • 1/2 tsp red chilli powder
  • 1 1/2 tsp coriander powder
  • 1/2 tsp kitchen king masala
  • 1/2 tsp garam masala
  • 2 tsp kasuri methi (dry fenugreek leaves)
  • Water, as needed
  • 2-3 tsp chopped hara dhania (cilantro)


  1. To boil the kale chane, put them in a pressure cooker, add 3 cups of the saved soaking water and salt. Close the cooker, keep the gas on high and at the first whistle reduce the heat to low and keep it for 20 minutes more, then put off the heat.
  2. Open the cooker when the pressure subsides and strain out the water. Save the water for use later.
  3. Keep a kadhai (wok) on medium heat and put in the oil and let it heat up then put in the whole spices: lavang, jeera, moti elaichi, hari elaichi, dalchini, and tejpatta. Saute for about 1 minute.
  4. Add the onion paste. Raise the heat to medium and saute the onions until they turn pink in colour. Put in the ginger and garlic pastes and chopped green chilli. Reduce the heat to low-medium and saute until they release their aroma and turn brown.
  5. Add the pureed tomatoes raise the heat to medium. Mix well, reduce the heat to low, and add the salt, red chilli powder, coriander powder, and turmeric powder. Stir cook the masala until the oil starts to separate out. Raise the heat to medium.
  6. Put in the boiled chane. Save some chane, mash them with a hand masher and then add them in. Mix well, add in the kitchen king masala, garam masala and Kasuri methi. Mix well and stir-roast for 5-7 minutes.
  7. Put in the saved water and add more if needed to make a total of 3 cups. Raise the heat to high, mix well, and let the gravy come to a boil.
  8. Add the cilantro, saving a little for garnishing, and mix well. Reduce the heat to low-medium and cover with a lid. Cook for 8-10 minutes or until the gravy thickens in consistency. Keep stirring. If you want a thinner gravy, add more water in step 7.
  9. After 10 minutes, transfer the dish to a serving dish and garnish with a little cilantro. Serve with rice or roti.

Kale Chane Tariwale (Black Chickpea Curry)

© 2020 Rajan Singh Jolly


Rajan Singh Jolly (author) from From Mumbai, presently in Jalandhar, INDIA. on October 08, 2020:

Hope you can share your recipe someday, Kalpana. Would love to try it. Thanks.

Rajan Singh Jolly (author) from From Mumbai, presently in Jalandhar, INDIA. on October 08, 2020:

Thank you, Pamela.

Rajan Singh Jolly (author) from From Mumbai, presently in Jalandhar, INDIA. on October 08, 2020:

I agree not many outside the Indian subcontinent know about these black chickpeas, Peggy. In fact, they are far more nutritious than white ones. Thank you.

Rajan Singh Jolly (author) from From Mumbai, presently in Jalandhar, INDIA. on October 08, 2020:

Yes, these chickpeas are lesser-known but more nutritious than the white ones. Glad you like the recipe, Dora. Thank you.

Kalpana Iyer from India on October 07, 2020:

It is made of steamed rice flour. We make it in a cylindrical container so the dish attains the same cylindrical shape once cooked.

Pamela Oglesby from Sunny Florida on October 07, 2020:

I am not getting my messages about new articles, but I knew you must have prepared something delicious by now. I was right, Rajan. I have never had a dish quite like this but it looks and sounds like it would be very good. Thank you, Rajan.

Peggy Woods from Houston, Texas on October 07, 2020:

I am familiar with the white chickpeas and did not know that there were black ones. My husband and I love curry, so I know we would enjoy this. Thanks for another great sounding recipe!

Dora Weithers from The Caribbean on October 07, 2020:

Thanks for the recipe. You educate us by explaining the Indian words in your seasoning. Chana is one of my favorite protein sources, and your dish looks so good, I imagine the taste.

Rajan Singh Jolly (author) from From Mumbai, presently in Jalandhar, INDIA. on October 07, 2020:

Sorry, never heard of puttu, Kalpana. What sort of breakfast?

Kalpana Iyer from India on October 06, 2020:

Made me crave black chickpeas curry late into the night! We have it with puttu. I don't know if you have heard about it. It is a south Indian breakfast. I love having kala chana curry with puttu.

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