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+ servings
Kalay Chanay

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


  • 2 cups black chickpeas or kalay chanay
  • 1 onion, diced
  • 3/4 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
  • 1/2 tsp turmeric
  • 1-2 diced tomatoes (I prefer one)
  • 2-3 tbsp tamarind pulp
  • 1 tsp Garam Masala powder


  • Cilantro
  • Green Chillies


  1. Soak your black chickpeas overnight, rinse the water off.

  2. Heat oil in your IP/Pressure Cooker. For IP Saute on Medium.

  3. Saute cumin seeds till you can really smell them sizzling and then add the diced onions

  4. Cook stirring occasionally till slightly golden then add the ginger and garlic pastes and saute for a minute

  5. Then add the Salt, Red Chilli Powder, Coriander Powder, Turmeric, and stir fry for a minute

  6. Add the diced tomato and saute until it's cooked to a rich paste

  7. Add the black chickpeas, stir to cook and then add 2 1/2 cups of hot water to your Instant Pot and set it on Manual for 25 minutes . Let it release naturally

  8. Check the consistency, saute to reduce water or add water and bring to a boil according to your personal preference

  9. Then add the tamarind pulp and garam masala, let simmer for 2-3 minutes then garnish with desired toppings. 

Recipe 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 :)