Kala

Background

Kala is a comforting, home-style curry centered on earthy black chickpeas simmered in a robust gravy and finished with warming spices. In many North Indian kitchens, families prepare it for everyday meals as well as festive spreads, letting the naturally nutty character of black chickpeas shine alongside a balanced masala. A fresh squeeze of lemon and a handful of chopped cilantro right before serving round out its bright, finishing notes.

Ingredients

• 1½ cups dried black chickpeas
• 6–7 cups water (for soaking and cooking, as needed)
• 2 medium onion, finely chopped
• 2 medium tomato, chopped
• 1½ inches ginger, minced
• 4 cloves garlic, minced
• 1–2 green chili, slit
• 3 tablespoons oil
• 1 teaspoon cumin seeds
• 1 bay leaf
• 1 small cinnamon stick
• 1 black cardamom
• 3 clove
• 2 teaspoons coriander powder
• ½ teaspoon turmeric powder
• ½–1 teaspoon red chili powder (to taste)
• ¾ teaspoon garam masala
• 1 teaspoon amchur (dried mango powder), or to taste
• 1¼ teaspoons salt, or to taste
• Wedges of lemon, to serve
• 2 tablespoons chopped cilantro, for garnish

Preparation

1. Rinse the dried black chickpeas thoroughly, then cover with plenty of water and soak for at least 8 hours (overnight is ideal).
2. Drain the soaked black chickpeas. For faster cooking, pressure-cook them with fresh water and ½ teaspoon salt until tender, usually about 25 minutes at pressure; or simmer in a covered pot with ample water until soft, roughly 60 minutes, adding more water as needed.
3. While the legumes cook, finely chop the onion and tomato, mince the ginger and garlic, and slit the green chili.

Cooking Process

1. Warm the oil in a heavy pot over medium heat. Add the cumin seeds, bay leaf, cinnamon stick, black cardamom, and clove. Let them sizzle until fragrant, about 1 minute.
2. Add the chopped onion and cook, stirring, until deep golden, about 8 minutes. Stir in the minced ginger and garlic; sauté for another 1 minute. Add the green chili and mix.
3. Add the chopped tomato and cook until it breaks down and the oil begins to separate from the masala, about 6 minutes.
4. Sprinkle in the coriander powder, turmeric powder, red chili powder, and ¾ teaspoon salt. Stir well and toast the spices for about 30 seconds.
5. Add the cooked black chickpeas along with enough cooking water to make a thick gravy (or add hot water if needed). Simmer gently, uncovered, for about 12 minutes, lightly mashing a few black chickpeas with the back of a spoon to thicken.
6. Stir in the garam masala and amchur. Simmer for another 2 minutes, then turn off the heat and let it rest for 5 minutes. Adjust salt to taste.
7. Garnish with chopped cilantro and a squeeze of lemon just before serving.

How to Enjoy

Serve Kala hot with steamed rice or your favorite flatbread. For a bright, tangy lift in each bite, finish bowls with a final squeeze of lemon and a sprinkle of fresh cilantro. If you prefer a thinner consistency, whisk in a splash of hot water right before ladling.

Notes and Variations

• Heat level: Increase or decrease the red chili powder and green chili to suit your palate.
• Tang and finish: Adjust the tartness with more amchur or an extra squeeze of lemon at the end.
• Make-ahead: Cook the black chickpeas in advance and refrigerate them in their cooking water for up to a couple of days; reheat and proceed from the masala step, simmering for about 10 minutes to marry flavors.
• Serving ideas: For a fuller spread, pair Kala with a crisp salad and something cooling on the side; finish each plate with extra chopped cilantro for freshness.