For a richer flavor, consider using mustard oil instead of vegetable oil. Adjust the amount of red chile peppers and jalapeño according to your preferred spice level. Remove the seeds from the jalapeño for a milder flavor. A pressure cooker can significantly reduce the cooking time. Follow your pressure cooker's instructions for cooking dried beans. Garnish with a squeeze of fresh lemon juice for added zing. For a vegan version, ensure your vegetable oil is plant-based. If you don’t have fresh jalapeño, a pinch of cayenne pepper can substitute.
Kala Chola Pakistani-Style
-
PREP TIME20 mins
-
COOK TIME3 hrs 5 mins
-
TOTAL TIME11 hrs 25 mins
-
SERVING4 People
-
VIEWS12
Savor the authentic taste of Pakistan with this hearty Kala Chola. Black garbanzo beans, simmered in a flavorful blend of spices and fresh vegetables, create a comforting and nutritious dish that's perfect as a main course or a satisfying side.
Ingridients
Adjust Servings
Nutrition
-
Carbohydrate52 g
-
Fiber14 g
-
Protein15 g
-
Saturated Fat2 g
-
Sodium989 mg
-
Sugar12 g
-
Fat15 g
-
Unsaturated Fat0 g
Follow The Directions
01
StepSoak the Kala Chana: In a large bowl, submerge the black garbanzo beans in ample water, ensuring they are covered by several inches. Allow them to soak for a minimum of 8 hours, or ideally overnight. This crucial step softens the beans and reduces cooking time. (8-12 hours)
02
StepCombine and Simmer: In a large, heavy-bottomed pot, combine the soaked and drained garbanzo beans with 3 cups of fresh water. Add the chopped tomatoes, finely chopped onion, dried red chile peppers, jalapeño pepper, vegetable oil, salt, turmeric, and ground red chile pepper. (5 minutes)
03
StepBring to a Boil, Then Simmer: Bring the mixture to a vigorous boil over medium-high heat. Once boiling, immediately reduce the heat to low, cover the pot, and allow the beans to simmer gently until they are completely tender. This process typically takes 3 to 4 hours. Be sure to check the water level periodically, adding more as needed to maintain about 1 inch of liquid at the bottom of the pot to prevent scorching. (3-4 hours)
04
StepGarnish and Serve: Once the kala chola has reached a desirable tenderness, ladle into serving bowls. Garnish generously with fresh cilantro and a sprinkle of finely chopped raw onion for a burst of freshness and added flavor. Serve hot with basmati rice or enjoy on its own for a satisfying and authentic Pakistani meal. (5 minutes)
YOU MAY ALSO LIKE
RECIPE REVIEWS
LEAVE A REVIEW
Please Rate
Roberta Lueilwitz
Jun 26, 2025I was a little intimidated by the long cooking time, but it was totally worth it! The kala chana were so tender and flavorful.
Ewell Gibson
Jun 13, 2025This recipe is amazing! The flavor is so authentic and reminds me of my grandmother's cooking.
Macie Gulgowski
Jun 9, 2025I added a touch of ginger-garlic paste to the pot and it enhanced the flavor even more!
Naomie Windler
Jun 9, 2025Next time I will try this in my Instant Pot, saves a lot of time.
Reid Aufderhar
Jun 9, 2025The balance of spices is perfect, not too spicy and not too mild.