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    Home » Pakistani Recipes » Kala Chana or Kalay Chanay in an Instant Pot

    Kala Chana or Kalay Chanay in an Instant Pot

    May 19, 2018 · Modified: Nov 22, 2020 · by Sarah Mir

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    Jump to the Kala Chana or Kalay Chanay Recipe

    It is Day 3 of Fasting guys. For those of you who are not familiar with the concept, in the month of Ramadan, a month in the lunar Muslim calendar, Muslims fast from sunrise to sunset. In Canada that means a whopping 17 hour fast. No food, no water. For those of you familiar with fasts and keeping them, I hope yours are going well. This is my first year of Ramzan in a long time where both kids are in school and I have decided to take advantage of that to alter my regular schedule to include a nap. It is going a long way to compensate for the sleep I lose at night when I wake up for Sehri/Suhoor (the predawn meal). Fingers crossed that the rest of the fasts go as these have. Kalay Chanay or Kala Chana on a plate

    Speaking of changes, I have also recently started really enjoying Kala Chana or Kalay Chanay, a black chickpea variety readily available in South Asian stores. Kalay Chanay + Dahi Baray are pretty much my dream combo and if I have those two then I am set. I like them for lunch as much as for breaking my fast. They have a deeper flavour than regular chickpeas and the texture is also such that they retain their shape and never become mushy.

    kalay chanay

    They do take AGES to cook though which is why they are a natural fit for an Instant Pot or a pressure cooker. I soak mine overnight out of habit. If you can't soak for a few hours and add eight minutes extra of time. Poof. Magic.Kalay Chanay

    Kalay Chanay
    Print Recipe
    4.58 from 14 votes

    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 🙂

    Kalay Chanay
    Looking for more Ramadan classics? Jump back to my last post and check them out!

    « Homemade Pakora Mix
    Beautiful Vanilla Bean Buttercream Ala Prairie Girl »

    Reader Interactions

    Comments

    1. Sana says

      May 29, 2018 at 4:15 pm

      When did you add the tomatoes?

      Reply
      • [email protected] says

        May 29, 2018 at 5:06 pm

        SO sorry! I added them after the dry spices. Updating the recipe now!

        Reply
    2. AIYSHA Qazi says

      February 24, 2019 at 1:57 pm

      Hi, do you add baking soda when you soak the channas?

      Reply
      • [email protected] says

        February 25, 2019 at 12:15 pm

        Hi, thanks for coming by! I do not add baking soda 🙂

        Reply
    3. AIYSHA Qazi says

      March 09, 2019 at 9:31 am

      So made the kalay channay and must say they were perfect. Thank you for sharing the recipe,

      Reply
      • [email protected] says

        March 24, 2019 at 11:51 pm

        Am so glad you thought so! thank you for taking the time to share your feedback!

        Reply
    4. Samreen says

      May 14, 2020 at 8:54 pm

      Just made these kalay chanay for iftar today and they were a hit. Thanks for sharing the recipe.

      Reply
      • [email protected] says

        May 17, 2020 at 7:57 pm

        Thank you Samreen! I am so happy to hear it!

        Reply
    5. Halima says

      July 06, 2020 at 2:14 am

      Having been making Kaalay Channay from Amma's recipe but today I am trying yours. Can't wait to devour it

      Reply
      • [email protected] says

        July 16, 2020 at 10:21 pm

        Hope you liked it!!!

        Reply
    6. Hina says

      July 18, 2020 at 1:05 pm

      Luv kalay Chaney but have never added tamarind .... must try this week !!!

      Reply
      • [email protected] says

        August 09, 2020 at 8:23 pm

        It adds such great flavour!

        Reply
    7. Haaniya says

      October 20, 2020 at 2:09 pm

      I wanted to clarify that if you’re not able to soak overnight you should soak for a few hours and then add 8 mins or is the added 8 minutes for chanai not soaked at all?

      Reply
      • [email protected] says

        October 21, 2020 at 11:49 am

        soaking always makes it easier, but you are okay to not soak

        Reply
    8. Farah says

      April 24, 2022 at 3:31 pm

      Thanks so much for this recipe! Made them yesterday and they were perfect. Dried out the water a bit...Layered them with khattay aloos, spooned over some yogurt and papri and the combo was divine.

      Reply
      • Sarah Mir says

        April 26, 2022 at 6:54 am

        wow that sounds SO SO good!!!!! thanks for sharing that here!

        Reply

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    Hi, I'm Sarah! Welcome to Flour & Spice, the foodie world of a Pakistani origin Canadian mama of two whose busy life and love for food means practicality reigns supreme! I love baking (duh!), my readers (extra duh!), reading, coffee, singing loudly slightly off key, and aprons.

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