Kala Channa Curry (Brown Chickpea Curry)

I am sorting and cleaning kala channa (desi chickpeas) which are a smaller brown version of garbanzo beans (kabuli channa in India). I plan to soak them overnight to cook the next day.

I recall grocery shopping for them once, straddled on the back seat of a moped. After many practice rounds around the block, I had allowed our ten-year-old son to drive me to the market, which was just around the corner. It was a relatively safe ride as the market was in a cantonment area where military families were given housing accommodation. Since he was never allowed to drive it on his own, he was aware of the privilege. It was a great parental tool for good behavior! Of course, he was eagerly awaiting driving the car, but that was not going to happen any time soon! Driving rules and regulations were not strictly imposed at that time in India, as you can tell!

As with most lentils and beans, chickpeas can be soaked overnight and cooked in several ways. When soaked overnight and sprouted for a few days, they make a power snack. My husband has taken a handful every morning for years.

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Kala Channa Curry (Brown Chickpea Curry)

Prep Time 15 minutes minutes

Cook Time 1 hour hour 10 minutes minutes

Total Time 1 hour hour 25 minutes minutes

Servings 6 people

A delicious bean curry of whole brown chickpeas seasoned with tomato, ginger, garlic, and a blend of Indian spices.

Ingredients

• 2 cups dried kala channa (brown chickpeas) (or garbanzo beans)
• 2 tbsp cooking oil
• 2 medium onions, peeled and chopped very fine (or use a food processor)
• 1 green Serrano chili
• 2 tbsp tomato paste (or an 8-oz can of tomato sauce)
• 1 tbsp ginger paste (preferably fresh)
• 1 tbsp garlic paste (preferably fresh)
• Salt to taste
• 6 cups water (or more, depending on the amount of gravy you want)

Whole Spices

• 1 large black cardamom (optional)
• 2 bay leaves
• 2-3 cloves
• 4-5 peppercorns
• 1 small cinnamon stick

Masala

• 2 tsp coriander powder
• 1½ tsp cumin powder
• ½ tsp turmeric powder
• ¼ tsp red chili powder (to your taste)

Garnish

• 1 tbsp chopped fresh cilantro (coriander)

Instructions 

• Heat oil in a 4-6 quart pot over medium heat. Add whole spices, stir, then add theonions and sauté until three-quarters brown (about 7-8 minutes).
• Add the ginger and garlic pastes and all the masala powders. Stir 2-3 minutes until fragrant. Remember to scrape the bottom of the pan to prevent sticking and burning. If it does start to stick, you can add 2 tablespoons of water, hot or cold.
• Add the tomato paste with about a ¼ cup water and cook for 3-4 minutes.
• Add the soaked chickpeas and water. Cover and bring to a boil. Lower heat and simmer for approximately one hour, stirring every now and then (after about 50 minutes, check to see if the chickpeas are nearly done. If it looks like the water is drying up at any point, add a little more hot water).
• Mash some of the chickpeas against the side of the pan to make a thicker gravy. Cook for another 5 minutes until tender.
• Garnish with the fresh chopped cilantro.
• Serve with plain boiled rice, any Indian style Pilaf, or any kind of flat bread.

Notes

You can boil the beans separately until three-quarters done and then add to the curry masala. Simmer for at least 15-20 minutes more to absorb all the flavors of the curry and cook until the beans are completely done.

If substituting with non-organic, canned garbanzo beans, be sure to rinse them to get rid of preservatives.

You can use bottled ginger and garlic paste instead of fresh.

I like to use a pressure cooker to hasten the process. I just follow the manufacturer’s manual on cooking time for beans.  

Cooking time will vary depending on whether you boil the beans first, cook them with the curry mixture, or use cooked canned beans. Remember cooking time also varies depending on the altitude of the place where you live.

Course: Main Course

Cuisine: Indian

Keyword: chickpea, vegan, vegetarian