---
title: Dry Kala Chana (Instant Pot & Stovetop)
description: Dry Black Chickpeas or Sukha Kala Chana is an easy Indian dish made during the festival of Navratri. Make it in the Instant Pot or on the stovetop. It is vegan, gluten-free, and high in protein. 
image: https://pipingpotcurry.com/wp-content/uploads/2026/03/Kala-chana-recipe-dry-PipingPotCurry.jpg
prep time: 5 minutes
time required: 50 minutes
cuisine: Indian
nutrition:
  calories: 222 kcal
  fat: 7 g
  saturated fat: 1 g
  carbohydrates: 32 g
  sugar: 6 g
  protein: 10 g
  fiber: 9 g
  sodium: 328 mg
  serving size: 1 serving
cook time: 45 minutes
course: Main Course
source: https://pipingpotcurry.com/instant-pot-kala-chana-black-chickpeas
servings: 8
tags: easy, instant pot, pressure cooker
---

Wash the dry @black chickpeas{2 cups} under running cold water until the water runs clear. Then soak in enough @water{about 3 inches above the chickpeas} for at least ~{6%hours} or overnight. After the soaking time is done, discard the water. 

> If you forget to soak overnight, soak in hot water for ~{1-2%hours}.

Start the #pressure cooker{} in Sauté mode and let it heat. Add @oil{2%tablespoon} and @cumin seeds{1%teaspoon}. Let the cumin seeds splutter for about ~{30%seconds}.

Add @coriander powder{2%teaspoon}, @ground cumin{1%teaspoon}, @cayenne or red chili powder{1%teaspoon}, and @salt{} to the oil and mix them. Quickly add the soaked @black chickpeas{} and mix them with the spices.

Stir in @water{1 cup} for cooking. Press cancel, then close the lid with the vent in sealing position.

Cook in manual or pressure cook mode at high pressure for ~{30%minutes}. When the #pressure cooker{} beeps, do a natural pressure release.

Add @dry mango powder{2%teaspoon} and mix it well with the @black chickpeas{}. If there is liquid in the pot, you can put it on sauté mode again to dry it. It will also dry off as the chickpeas cool down.

Garnish with @cilantro{1/4 cup}. Enjoy dry @black chickpeas{} with puri and halwa. Another great way to enjoy these is as a high-protein salad. Add diced @onion{1}(diced), @tomatoes{1}(diced), and @lemon juice{}. Other add-ons that work great are diced @mango{} or @avocado{}.

Drain the @black chickpeas{} and add them to a #pressure cooker{} along with @water{2 cups}.

Pressure cook the @black chickpeas{} in a stovetop #pressure cooker{} on high heat. After the first whistle, reduce the heat to medium-low and let it cook for ~{20-22%minutes} (about ~{6-7%whistles}). Allow the pressure to release naturally, then open the lid.

Drain the @black chickpeas{}, but reserve the liquid. It can be used in roti dough or dals. We will also use some later when sautéing.

Add all the spices and @dry mango powder{} to a small bowl and mix them with 1/4 cup of the reserved liquid.

Heat the @oil{} in a pan over medium heat, and add @cumin seeds{} to it. Let them sizzle for about ~{30%seconds}. Add the diced @green chili pepper{1}(diced) and @ginger{2%teaspoon}(freshly grated), if using.

Add the drained @black chickpeas{} and half a cup of the reserved @water{}. Add the spice mixture and give it all a good mix.

Let the @black chickpeas{} cook for ~{5-7%minutes}, then take them off the heat. The @water{} will all be absorbed by this time.

Garnish with @cilantro{}. Enjoy sookha @black chickpeas{} with puri and halwa, or with dal, rice, and roti.