WHAT IS KALA CHANA?

Instant Pot Kala Chana (Black Chickpeas) is superbly easy to make. It takes merely 4 ingredients: black chickpeas (chana), salt, red chili powder, and water. With just a few steps, you’ll have a steaming Pakistani/Indian recipe in no time! It’s my favorite type of chickpeas. I do know Pakistani/Indian Appetizer recipe like Mixed Chaat require garbanzo beans but I love it with Black Chickpeas. This is my favorite chickpeas to have in Iftar during Ramadan as well. Black Chickpeas are gluten-free. They are vegetarian and low fat yet high in protein. Check out the Kala Chana Chaat recipe.

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HOW LONG TO SOAK KALA CHANA?

Soak Kala Chana overnight or 7-8 hours until it doubles in size.

INGREDIENTS

Black chickpeas- The main ingredient in this recipe.  Water- To help soften the chickpea and helping to cook.  Salt- Don’t think any recipe is complete without salt! Red chili pepper- For taste. 

HOW TO COOK KALA CHANA?

HOW TO COOK IN THE INSTANT POT WITHOUT SOAKING?

To cook in the Instant pot without soaking it overnight, just increase the time from 4 to 10 minutes. However, soaking time is necessary in order for them to become twice in size.

HOW TO STORE IT?

After cooking, store the Kala Chana in the refrigerator or freezer.

HOW LONG KALA CHANA LAST?

If stored in fridge Kala Chana would last 2-3 days, however, if stored in a freezer they would last 2-3 months. Hey Friend, You’ve made it this far, so now we’re basically best friends! If you make this recipe, I’d love for you to give it a quick review & star rating ★ below. Make sure you follow me on Facebook, Instagram, and TikTok.

Let’s Make Kala Chana!!!

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