#21 best seller · Dals & Lentils · Aara
Kala Chana (Black Chickpeas)
Small, dark, stubborn to cook — and non-negotiable for chana masala and navratri prasad.
Kala chana is the chana most Americans have never met — smaller, darker, denser than the tan garbanzo bean sold at Woodman's. It needs planning, an overnight soak, patience. But every household that cooks South Indian sundal or North Indian ghugni keeps a bag in the pantry at all times.
It shows up during Navratri as prasad, in Bengali ghugni carts, in South Indian sundal at temple functions, and in the Punjabi kala chana masala that tastes deeper than its chickpea cousin. That range across regions is exactly why it earns a shelf spot.
Soaking is not optional
Kala chana is tougher than kabuli chana — an 8 to 12 hour soak is the minimum, not a suggestion. Skip it and you'll be pressure cooking for forty-five minutes and still biting into a raw center.
After soaking, drain and rinse before cooking; the soak water carries some of the gas-causing compounds you want gone.
What I make with one bag
Kala chana masala: soaked chana pressure cooked with tea leaves tied in muslin for color, then a tomato-onion masala with amchur and garam masala for tang.
Sundal for festival days — chana boiled soft, tempered with mustard seed, curry leaf, coconut, and green chilli. Ready in fifteen minutes once the chana is cooked.
Ghugni, the Bengali street snack — chana simmered with ginger, cumin, and a squeeze of lime, topped with chopped onion and sev.
Why it belongs on an Appleton shelf
Families here already drive to Milwaukee for kala chana because it's rarely stocked outside dedicated Indian stores. A bag on our shelf saves that ninety-minute round trip for something that costs a few dollars.
Ravi's quick tips
- •Soak overnight in warm water with a pinch of baking soda to soften the skin faster.
- •Pressure cook at least six whistles — undercooked kala chana stays chalky in the center.
- •Freeze cooked, unseasoned chana in batches so sundal or ghugni is a ten-minute meal later.
- •Add salt only after the chana is soft; early salt toughens the skin.
Frequently asked
Is kala chana the same as regular chickpeas?
No. Kala chana is a smaller, darker desi variety with a thicker skin and nuttier taste than the tan kabuli chana used for hummus.
Where can I find kala chana near Appleton, WI?
Right now it means a trip to Milwaukee or an online order. Fox Valley Bazaar is stocking it from day one — join our interest list to know when the doors open.
How long does kala chana take to cook?
After an overnight soak, six to seven pressure cooker whistles, roughly 20-25 minutes.
Can I use canned black chickpeas instead?
You can in a pinch, but they're rarely available, and dried kala chana gives you far more control over texture for masala and sundal.
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