Authentic Kala Chola Pakistani Style

Name: Authentic Kala Chola Pakistani Style
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 6 servings
Cuisine: Pakistani
Ingredients: 2 cups dried black chickpeas (soaked overnight); 4 cups water; 2 tablespoons vegetable oil; 1 medium onion (finely chopped); 2 cloves garlic (minced); 1 inch ginger (grated); 2 teaspoons cumin seeds; 1 teaspoon coriander powder; 1/2 teaspoon turmeric powder; 1 teaspoon red chili powder (adjust to taste); 1 teaspoon garam masala; 1 teaspoon amchur (dried mango powder); 1 teaspoon salt (or to taste); 1 large tomato (chopped); 2 tablespoons fresh coriander leaves (chopped, for garnish)

60 min 6 servings Medium

All Recipes

Savour the rich and spicy flavours of Kala Chola, a beloved Pakistani chickpea dish that's perfect for any occasion.

Prep

15 min

Cook

45 min

Total

60 min

Servings

Difficulty

Medium

Kala Chola is a traditional Pakistani dish that features black chickpeas simmered in a rich, spiced gravy. Known for its hearty and robust flavours, this dish is a staple in many homes across Pakistan, often served with rice or flatbreads. This version of Kala Chola is designed to capture the authentic essence of Pakistani cuisine, with a blend of aromatic spices and a hint of tanginess from amchur (dried mango powder). Perfect for those who appreciate a good, spicy meal, this dish can be enjoyed at any time of the day. Whether you are familiar with South Asian cuisine or exploring it for the first time, this recipe offers a delightful culinary experience that is both comforting and satisfying.

Instructions

Cook the chickpeas

Drain the soaked chickpeas and rinse them well. Add them to a pressure cooker with 4 cups of water. Cook for 20 minutes on medium heat or until soft.

Pro tip: If using a regular pot, simmer for about 1.5 hours until tender.

Prepare the masala

In a large pan, heat the vegetable oil over medium heat. Add cumin seeds and let them sizzle for a few seconds.

Pro tip: Watch closely to prevent burning the seeds.

Sauté aromatics

Add the chopped onion and sauté until golden brown. Stir in the garlic and ginger, cooking for another 2 minutes until fragrant.

Add spices

Mix in the coriander powder, turmeric powder, red chili powder, and salt, stirring well to combine with the onions.

Pro tip: Adjust the chili powder for more or less heat.

Incorporate tomatoes

Add the chopped tomatoes and cook until they soften and the oil begins to separate from the masala, about 5 minutes.

Pro tip: Use ripe tomatoes for a sweeter flavour.

Combine chickpeas and masala

Add the cooked chickpeas to the masala. Mix well and let it simmer for 10 minutes to absorb the flavours.

Pro tip: Add a little water if the mixture is too thick.

Finish with garam masala and amchur

Stir in the garam masala and amchur. Simmer for another 5 minutes. Garnish with fresh coriander leaves before serving.

Pro tip: Amchur adds a tangy finish; adjust to taste.

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Tips & Tricks

Soak chickpeas overnight for best results.
Use a pressure cooker to save time.
Adjust spices to taste for heat preference.

Frequently Asked Questions

What is Kala Chola?

Kala Chola is a Pakistani dish made with black chickpeas cooked in a spiced gravy, often served with rice or bread.

How do you cook Kala Chola?

Cook soaked black chickpeas with spices and aromatics in a pressure cooker or pot until tender, then simmer with masala.

How many calories are in Kala Chola?

A typical serving of Kala Chola contains about 250 calories.

Can Kala Chola be made ahead?

Yes, Kala Chola can be made up to two days ahead and stored in the refrigerator. It can also be frozen for up to a month.

What can I serve with Kala Chola?

Kala Chola is commonly served with basmati rice, naan, or roti. It pairs well with pickled vegetables or a fresh salad.

How long should I soak the chickpeas?

Soak the dried black chickpeas overnight, or for at least 8 hours, for the best texture.

What is the key spice in Kala Chola?

Garam masala and amchur are key spices that enhance the authentic flavour of Kala Chola.

Serving Suggestions

Serve Kala Chola with steamed basmati rice or warm naan for a complete meal. It pairs beautifully with a side of pickled vegetables or a fresh cucumber salad. To make ahead, prepare the Kala Chola up to two days in advance and store it in the refrigerator. Reheat gently on the stove, adding a splash of water if necessary. It can also be frozen for up to a month, making it a convenient option for quick meals.