Kale Chane, or black chickpeas, is a popular North Indian dish that’s rich in flavor and packed with protein. This dish features boiled black chickpeas simmered in a delicious blend of spices, making it a perfect accompaniment for poori, rice, or roti. It’s often prepared during festivals and special occasions, but it's also a wholesome everyday meal that’s easy to make and bursting with earthy, tangy, and spicy flavors.

What is Kale Chane?

Kale Chane is a traditional Indian curry made using black chickpeas. These legumes are cooked until tender, then simmered with spices to create a flavorful, satisfying dish.

Main Ingredient of Kale Chane

• Black chickpeas (Kala Chana)
  The star ingredient of the dish, black chickpeas, are rich in protein and have a slightly nutty flavor, making them perfect for soaking up the spicy curry base.

What Is So Special About Kale Chane?

What makes Kale Chane special is its bold, earthy flavor combined with tangy and spicy notes from amchur, garam masala, and other spices. The dish is not only hearty and filling but also loaded with nutrients, making it a great vegetarian protein source.

Quick and Easy Kale Chane

This dish can be prepared with basic pantry ingredients and doesn’t require much effort once the chickpeas are soaked and boiled. It’s an ideal option for a wholesome meal on busy days.

How to Make Kale Chane

1. Start by soaking and boiling the black chickpeas (kale chane) with salt, cumin, and baking soda. Once done, set them aside.
2. In a kadhai, heat some desi ghee and add jeera and a pinch of hing. Then, add the spice mix (haldi, Kashmiri red chili powder, coriander powder, and chana masala) and cook for 4-5 minutes until the spices are fragrant.
3. Add the boiled chana along with some of the chana water. Cook for 5 minutes before adding the remaining spices (amchur, garam masala, kasuri methi, black salt, black pepper, ginger, and green chilies).
4. Continue cooking until the water reduces by 60%, allowing the spices to infuse into the chana.
5. Finish by garnishing with ginger sticks, fresh coriander leaves, and a final tadka made with ghee, hing, and Kashmiri red chili powder.

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Expert Tips

• Soak the kala chana overnight to ensure they cook evenly and absorb flavors better.
• Add baking soda while boiling the chana to soften them quicker.
• Adjust the spice level according to your preference by increasing or decreasing the amount of green chilies or chili powder.
• For an extra kick of flavor, roast the kasuri methi before adding it to the dish.
• Make the tadka just before serving for an added boost of aroma and flavor.

Recipe Card

Kale Chane

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Category

Main Course

Servings

6

Prep Time

15 minutes

Cook Time

40 minutes

Calories

250

A flavorful and nutritious North Indian dish, Kale Chane features black chickpeas simmered in a rich blend of spices, perfect with pooris or rice.

Author:

Parth Kapoor

Ingredients

For Boiling

• 250g Kala Chana
• 1 tsp Salt
• 3 Cups Water
• 1 Tbsp Desi Ghee
• 1 tsp Jeera

For Spice Mix

• 1/2 tsp Haldi Powder
• 1 tsp Kashmiri Red Chilli Powder
• 2 tsp Coriander Powder
• 1 Tbsp Chana Masala (any brand)
• 1 Cup Hot Water

For Cooking

• 2 Tbsp Desi Ghee
• 1 tsp Jeera
• Hing (a pinch)
• 2 tsp Amchur Powder
• 1 tsp Garam Masala
• 1 tsp Kasuri Methi
• 1/2 tsp Black Salt
• 1 tsp Black Pepper Powder
• 1.5 Inch Ginger Sticks
• 2-3 Green Chilies
• Coriander Leaves (for garnish)

For Tadka

• 2 Tbsp Desi Ghee
• Hing (a pinch)
• 1 tsp Kashmiri Red Chilli Powder

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Directions

1. Soak the kala chana overnight and boil with salt, cumin, and baking soda. Once done, set aside.

2. Heat desi ghee in a kadhai, add jeera and hing. Then, add the spice mix (haldi, chili powder, coriander powder, chana masala) and cook for 4-5 minutes.
3. Add the boiled chana with some water, and cook for 5 minutes. Add amchur, garam masala, kasuri methi, black salt, black pepper, ginger, and green chilies.
4. Cook until the water reduces by 60%, allowing the flavors to blend.
5. Garnish with ginger sticks and coriander. Prepare the tadka by heating ghee, hing, and chili powder, then pour it over the chana.
6. Serve hot with pooris and halwa.

Recipe Video

Recipe Note

For an extra tangy flavor, add more amchur or a squeeze of fresh lemon juice before serving.