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authentic Black Bengal gram curry tender kala chana recipe
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Homestyle Black Bengal Gram Curry (Kala Chana Masala)
Prep Time
15 mins
Cook Time
35 mins
Soak time: 8 hours
3 hrs
Total Time
3 hrs 50 mins
 
Bengal Gram Curry is one of the famous South Indian recipes.
Course: Main Course
Cuisine: Indian, South Indian
Diet: Gluten Free, Vegan, Vegetarian
Keyword: Bengal gram curry, black chickpea gravy, kala chana curry, senagala koora
Servings: 4
Calories: 370 kcal
Author: Uppada Lakshmi
Ingredients
  • 1 cup 200 g dried whole Bengal gram (kala chana), thoroughly rinsed
  • 3 cups water for soaking
  • 2.5 cups water for pressure cooking
  • 2 tbsp neutral cooking oil or peanut oil / mustard oil
  • 1/2 tsp black mustard seeds
  • 1/2 tsp cumin seeds jeera
  • 1 sprig fresh curry leaves approx. 10–12 leaves
  • 2 fresh green chillies slit lengthwise
  • 1 large red onion finely chopped (approx. 150 g)
  • 1 tbsp fresh ginger-garlic paste 1:1 ratio
  • 2 medium ripe tomatoes pureed (approx. 180 g)
  • 1/2 tsp turmeric powder haldi
  • 1 tbsp coriander powder dhaniya
  • 1 tsp cumin powder jeera powder
  • 1 tsp Kashmiri red chilli powder
  • 1/2 tsp garam masala powder
  • 1 tsp fine sea salt divided: 1/2 tsp for boiling, 1/2 tsp for gravy, or adjust to taste
  • 2 tbsp fresh coriander leaves finely chopped
Instructions
  1. Soak: Rinse Bengal gram in cold water. Soak in 3 cups of water for 8 hours or overnight. Drain.
  2. Pressure Cook: Combine soaked gram, 2.5 cups fresh water, and 1/2 tsp salt in a pressure cooker. Cook for 5–6 whistles over medium-high heat (18 minutes on High Pressure in an Instant Pot). Let pressure drop naturally. Reserve cooking broth.
  3. Temper: Heat 2 tbsp oil in a deep skillet over medium heat. Add mustard seeds and cumin seeds; fry until they pop (10 seconds). Add curry leaves and slit green chillies.
  4. Sauté Aromatics: Add chopped onions. Cook for 6–8 minutes until golden brown. Add ginger-garlic paste; stir for 1 minute until fragrant.
  5. Cook Tomato-Spice Base: Pour in pureed tomatoes, turmeric, coriander, cumin, and red chilli powder with remaining 1/2 tsp salt. Cook over medium-low heat for 6–8 minutes until thick and oil droplets bead at the edges.
  6. Simmer & Emulsify: Add cooked Bengal gram with all reserved cooking liquid. Mash 3–4 tablespoons of gram against the side of the skillet using the back of a ladle to thicken the gravy. Bring to a boil, reduce heat to low, cover, and simmer for 10 minutes.
  7. Finish: Stir in garam masala and chopped coriander leaves. Simmer uncovered for 2 minutes. Rest 5 minutes before serving hot.