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September 16, 2025
Black Chana with Potato Recipe
Black chana with potato creates a wholesome and nutritious curry featuring Indian black kala chana that's slightly tart but incredibly satisfying. This protein-rich recipe showcases the earthy flavor of black chickpeas combined with tender potatoes for a substantial and healthy meal. The naturally tart taste of black chana provides a unique flavor profile that sets this curry apart from regular chickpea dishes. This great source of plant-based protein makes the dish perfect for vegetarians seeking nutritious and filling meals. The combination of black chickpeas and potatoes creates a hearty curry that's both satisfying and good for you.
This Indian black kala chana recipe is a bit tart but very wholesome. It is a great source of protein for vegans. Serve with either chapati/roti or basmati rice.
Prep Time:
15 mins
Cook Time:
1 hr 20 mins
Additional Time:
1 day
Total Time:
1 day 1 hr 35 mins
Servings:
6
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Ingredients
1 cup dried black chickpeas (garbanzo beans)
1 ½ teaspoons salt, divided
½ teaspoon baking soda
1 quart water
1 onion, chopped
1 clove garlic, chopped, or more to taste
1 (1 inch) piece chopped fresh ginger
3 tablespoons water
3 tablespoons vegetable oil
¼ teaspoon cumin seeds
2 pinches asafoetida powder
4 potatoes, peeled and quartered
1 teaspoon ground coriander
1 teaspoon garam masala
¼ teaspoon ground turmeric
¼ teaspoon cayenne pepper
2 cups water
3 tablespoons tamarind paste, or more to taste
Directions
Sort and clean chickpeas and wash them under cold water; drain. Combine chickpeas, 1/2 teaspoon salt, and baking soda in a large bowl; add 1 quart water. Soak chickpeas for 24 hours; drain.
Combine onion, garlic, and ginger in a blender; add 3 tablespoons water. Blend mixture at high speed until a smooth paste forms.
Heat oil in a 4-quart pot over medium-high heat. Add cumin seeds and asafoetida; cook and stir until asafoetida expands and cumin seeds darken, about 1 minute. Stir in onion paste, taking great care to avoid splattering. Cook and stir until well mixed and fragrant, about 5 minutes.
Stir chickpeas, potatoes, remaining 1 teaspoon salt, coriander, garam masala, turmeric, and cayenne pepper into onion-cumin mixture; add 2 cups water. Bring to a boil and cover the pot; reduce heat and gently simmer for 1 hour.
Stir in tamarind paste. Continue cooking, stirring occasionally, for 10 minutes more.
Editor’s Note:
Nutrition data for this recipe includes the full amount of soaking water with salt and baking soda. The actual amount consumed will vary.
Nutrition Facts (per serving)
| 320 | Calories |
| 9g | Fat |
| 52g | Carbs |
| 10g | Protein |
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| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 320 | |
| % Daily Value * | |
| Total Fat 9g | 12% |
| Saturated Fat 1g | 7% |
| Sodium 714mg | 31% |
| Total Carbohydrate 52g | 19% |
| Dietary Fiber 10g | 35% |
| Total Sugars 6g | |
| Protein 10g | 20% |
| Vitamin C 31mg | 35% |
| Calcium 75mg | 6% |
| Iron 4mg | 20% |
| Potassium 977mg | 21% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
