Kalay chanay always remind me of winter afternoons. When the weather turns cold, I soak a cup of black chickpeas the night before, and by lunchtime the next day the kitchen smells of fried onions, garam masala and slowly simmering chanay. This is not a fancy dish, but in my house it disappears faster than many meat curries, especially with hot roti straight off the tawa.
My kalay chanay ka shorba is the dhaba style kind: a dark, thin-but-rich gravy, chanay that are soft inside but still hold their shape, and a few whole green chillies cooked in the shorba so their heat goes into the gravy without making it too spicy. The secret to the deep colour is patience: the onions are fried until dark golden and the masala is cooked until the oil separates before the chanay go in.
If you enjoy daal and chana dishes, try my chana daal shorba and the comforting jungli mix daal. For a street-food twist on chanay, see my samosa chaat.
Why You’ll Love This Kala Chana Curry
- Healthy and filling: black chickpeas are full of protein and fibre.
- Budget friendly: one cup of dried chanay feeds the whole family.
- Deep dhaba flavour: dark fried onions and a slow-cooked masala.
- Great for meal prep: it tastes even better the next day.
Ingredients You Need
Kalay chanay (black chickpeas): soaked overnight in plenty of water.
For the masala: oil, onions, ginger garlic paste, tomatoes, red chilli powder, turmeric, coriander powder, salt and garam masala.
For flavour: cumin seeds, a bay leaf and a few whole green chillies.
To finish: a pinch of dried fenugreek (kasuri methi) and fresh coriander if you like.
My Tips for the Best Kalay Chanay
- Soak overnight. Black chickpeas need at least 8 hours of soaking to cook properly.
- Use a pressure cooker. It saves a lot of time. On the stove, they can take up to 2 hours.
- Fry the onions dark golden. This gives the shorba its deep brown colour and rich taste.
- Bhuno the masala well. Cook until the oil separates before adding the chanay.
- Mash a few chanay. Pressing a spoonful against the pot thickens the shorba naturally.
- Use the boiling water. The dark water from boiling the chanay carries flavour and colour.
What to Serve With Kalay Chanay
Hot roti or tandoori naan is my favourite, with sliced onions, a squeeze of lemon and a little achaar. It is also lovely with plain boiled rice or as part of a simple daal-chawal style lunch.
Storing and Reheating
Keep in the fridge for up to 3 days. The shorba thickens as it cools, so add a splash of hot water while reheating. It also freezes well for up to a month.
Kalay Chanay ka Shorba (Black Chana Curry)
Ingredients
Method
- Drain the soaked chanay and add them to a pressure cooker with 4 cups of water and salt.
- Cook for 5 to 6 whistles on medium heat, or until completely soft. Keep the boiling water.
- Heat oil in a pot. Add cumin seeds and bay leaf, then the sliced onions. Fry until dark golden brown.
- Add ginger garlic paste and fry for 1 minute. Add tomatoes, red chilli powder, turmeric, coriander powder and salt.
- Cook on medium heat, adding a splash of water if needed, until the tomatoes melt and the oil separates.
- Add the boiled chanay with their water and the whole green chillies. Bring to a boil.
- Lightly mash a spoonful of chanay against the pot. Cover and simmer on low heat for 15 to 20 minutes.
- Stir in garam masala and kasuri methi, simmer for 2 more minutes and serve hot with roti or rice.
Notes
Frequently Asked Questions
Do I have to soak kala chana?
Yes. Soak them overnight, or for at least 8 hours. Unsoaked black chickpeas stay hard and take much longer to cook.
How long do kalay chanay take in a pressure cooker?
Soaked chanay usually take 5 to 6 whistles on medium heat, or about 25 minutes after the first whistle. Older chanay may need longer.
What is the difference between kala chana and safed chana?
Kala chana (black chickpeas) are smaller, darker and have a thicker skin and nuttier taste. Safed chana (white chickpeas) are bigger and softer.
Why are my chanay still hard?
They were not soaked long enough, or salt and tomatoes were added before they were soft. Boil them fully first, then add them to the masala.
Can I make it without a pressure cooker?
Yes. Boil soaked chanay in a covered pot on low heat for 1.5 to 2 hours, adding hot water as needed, until soft.
