Kala chana is the whole desi chickpea: smaller, darker and firmer than the familiar pale chickpea. In Dutch it is called bruine or zwarte kikkererwten. Split and husked, the same chickpea becomes chana dal.
How do you cook kala chana?
Soak dried kala chana at least overnight, discard the soaking water and cook it in fresh water for 60 to 90 minutes. Tinned kala chana is already cooked.
What is kala chana used for?
A hearty kala chana curry, chaat (a salad with onion, tomato and spices) and as a festive dish with puri and halwa.
Products from our shop
View all products
Frequently asked questions
- How does it differ from kabuli chana?
- Kabuli chana is the large, pale chickpea. Kala chana is smaller, darker, with a thicker skin and more bite.
- Can I cook kala chana in a pressure cooker?
- Yes, after soaking. Follow your cooker's manual for the time.