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Kalay Chanay
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Kala Chana or Kalay Chanay

A black chickpea dish that is a Pakistani classic, perfect for iftar during Ramadan or really any time of the year :)
Course Main Course
Cuisine Pakistani
Servings 6
Author Sarah Mir

Ingredients

  • 2 cups black chickpeas or kalay chanay
  • 1 onion, diced
  • ¾ tsp cumin seeds
  • 1.5 tsp ginger paste
  • 1.5 tsp garlic paste
  • 2 tsp salt
  • 2 tsp red chilli powder
  • 1 tsp coriander powder
  • ½ tsp turmeric
  • 1-2 diced tomatoes (I prefer one)
  • 2-3 tbsp tamarind pulp
  • 1 tsp Garam Masala powder

Garnish

  • Cilantro
  • Green Chillies

Instructions

  • Soak your black chickpeas overnight, rinse the water off.
  • Heat oil in your IP/Pressure Cooker. For IP Saute on Medium.
  • Saute cumin seeds till you can really smell them sizzling and then add the diced onions
  • Cook stirring occasionally till slightly golden then add the ginger and garlic pastes and saute for a minute
  • Then add the Salt, Red Chilli Powder, Coriander Powder, Turmeric, and stir fry for a minute
  • Add the diced tomato and saute until it's cooked to a rich paste
  • Add the black chickpeas, stir to cook and then add 2 ½ cups of hot water to your Instant Pot and set it on Manual for 25 minutes . Let it release naturally
  • Check the consistency, saute to reduce water or add water and bring to a boil according to your personal preference
  • Then add the tamarind pulp and garam masala, let simmer for 2-3 minutes then garnish with desired toppings. 

Notes

Please note I use measuring spoons for blog recipes so two tsp of salt does not mean the teaspoon in your cutlery drawer. If you are using that then start with one :)