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Spiced Black Chickpeas

Kala Chana | Spiced Black Chickpeas made with fresh ginger and roasted cumin is an essential dish at most of the Indian festivals, especially Navratri.

Serves: 4


  • 1 cup Kala chana (Black Chick Peas) - soaked overnight
  • 2 teaspoon fresh grated ginger
  • 2 big tomatoes – grated or finely chopped
  • 1½ teaspoon jeera whole (cumin)
  • ½ teaspoon red chili powder
  • 1 teaspoon coriander powder
  • Salt to taste
  • A pinch of hing (asafoetida)
  • 3 cups water
  • Fresh coriander leaves for garnishing


  • Soak the black chickpeas overnight.
  • Wash the soaked black chickpeas and add them to a pressure cooker with 3 cups of water.
  • Pressure Cook for 4-5 whistles (or 20 minutes in the IP); until soft.
  • In a heavy bottom pan, heat oil. Once hot add in hing, jeera and fresh ginger.
  • Sauté until the jeera starts to splutter. Then add chopped/grated tomatoes and saute again for 5 minutes
  • Add in the soft chickpeas followed by coriander powder, cumin powder and red chili powder.
  • Mix and add 3 cups of water and salt.
  • Mix, cover with a with lid and cook until the water evaporates; for 8-10 minutes.
  • Garnish with fresh coriander leaves.



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