Go Back
+ servings
Kala Chana Served in a bowl and seen on a blue brown placemat. Seen along are some amboli served

Kala Chana Amti (Black Chickpeas Curry)

Black chickpeas Curry or Kala chana Amti is a simple everyday Maharashtrian Vegan curry or Amti made using protein-rich, Black chana and everyday spices.
No ratings yet
Print Pin Save
Course: Main Course
Cuisine: Indian, Maharashtrian
Keyword: Chickpea, Currry, Gluten Free, Kala Chana, Vegan
Prep Time: 10 minutes
Cook Time: 25 minutes
Soaking Time: 8 hours
Servings: 4
Author: Renu Agrawal-Dongre


  • 1/2 Cup Black Chickpeas / Kale Chana
  • 1 tablespoon Oil
  • 1 teaspoon Mustard Seeds
  • 2 tablespoon Fresh coconut grated (One can use desiccated too, the taste will slightly differ)
  • 1 medium-sized onion finely chopped
  • 2 large tomatoes pureed or finely chopped
  • 1-2 small garlic cloves grated/paste
  • 2-3 green chillies
  • 6-8 Curry leaves
  • 1 tablespoon Maharashtrian Goda Masala
  • 1 teaspoon Red Chilli Powder
  • 1 teaspoon Turmeric Powder
  • Water as needed
  • Salt
  • 1/4 cup Fresh Coriander chopped


  • Rinse and soak the Chickpeas in enough water for 6-8 hours.
  • The next day drain the water and give it a quick rinse.
  • In a pressure cooker, add oil.
  • If using Instant pot, switch it on to Saute mode for 12 minutes and add oil.
  • Once hot add mustard seeds and curry leaves and let it splutter.
  • Add green chillies, pureed or grated garlic, onion and saute until translucent.
  • Add freshly grated coconut and again saute until a few minutes.
  • Alternatively, one can make a puree of green chillies, garlic and onion and saute it all together.
  • Next, add in the chopped/pureed tomato, Red chilli powder, Turmeric Powder and mix it.
    Adding of Red Chilli and Turmeric Powder
  • Add in the Maharashtrian Goda Masala.
    Adding of Goda Masala
  • Saute until the masala starts leaving the sides or is cooked.
    Masala Getting Cooked
  • Now add the soaked chickpeas and mix nicely so that the masala is coated evenly
    Adding of Chana in the cooked masala
  • Add 3 cups of water and salt to taste and cook it further for 1-2 minutes
  • If using a pressure cooker, pressure cook it for 3-4 whistles (Depending on your pressure cooker settings).
  • If using Instant pot, cancel the saute mode, Close the lid, and put it on sealing mode.
  • Pressure cook it for 12 minutes on high.
    Instant Pot Set to 12 minutes
  • Let the pressure release naturally.
  • Open and check if the chana is done by pressing between your fingers.
    All getting ready to be cooked
  • Adjust the consistency as desired or leave it as is.
  • Serve it with steamed rice or Malvani Amboli or Neer Dosa



  • Standard US Size Cups used The quantity of masala can vary depending on taste
  • 1 cup dry chickpeas, is 3 cups when soaked.
Tried this recipe?Share your feedback @cookwithrenu_ad or tag #cookwithrenu
Made it? Upload Your photosMention @cookwithrenu or tag #cookwithrenu
Tried this recipe?Share your feedback @cookwithrenu or tag #cookwithrenu