KAALA CHANA

Schani Kaala Chana 1kg — authentic black chickpeas (schwarze Kichererbsen) for hearty Indian dals and curries

Kaala chana, or Indian black chickpeas, is a pantry staple in the Indian kitchen, loved for its robust, nutty flavor and firm bite. Ideal for dals, curries, and meal prep, it suits home cooks, students, and families looking for authentic taste, plant-based protein, and reliable results in everyday Indian cooking.

Key Benefits

• Authentic Indian variety (desi chana) for traditional flavor in curries and chaats
• Protein- and fiber-rich, naturally suitable for vegan and vegetarian diets
• 1kg value pack for regular cooking and meal prep
• Versatile: great for kaala chana curry, salads, and snacks
• Ideal for Indian grocery shoppers in Germany—easy to cook and season
• Naturally hearty texture that holds shape in slow-cooked dishes

Flavor & Usage

Earthy, nutty, and robust with a firm, satisfying texture that stands up well in spiced gravies and stir-fries.

• Cook classics: Punjabi kaala chana curry, sukha chana, South Indian sundal, chana chaat
• Make high-protein bowls and salads; try with lemon, onions, and chaat masala
• Soak 6–8 hours for best texture; simmer until tender, then add to masala
• Long-tail use: black chickpeas for curry (schwarze Kichererbsen Curry), kaala chana masala meal prep, kaala chana ohne Einweichen (pressure cook longer)

Ingredients & Allergen Info

Ingredients: Black chickpeas (kaala chana). Naturally gluten-free ingredient. For specific allergen information, please check the product packaging.

Sourcing / Authenticity

Known across India as desi chana, kaala chana is a traditional choice for home-style curries and festive offerings, prized for its deep flavor and satisfying bite.

Storage & Shelf Life

• Store in a cool, dry place away from sunlight
• Once opened, keep in an airtight container to preserve aroma and reduce moisture

Perfect For

• Everyday Indian meals, tiffin boxes, and healthy meal prep
• Vegan and vegetarian high-protein dishes
• Indian festivals and gatherings (e.g., Navratri-style chana preparations)

FAQ

• Do I need to soak kaala chana? Soaking 6–8 hours helps faster, even cooking and a creamier interior.
• How long to cook? Pressure cooker: about 20–25 minutes after the first whistle; Instant Pot: 30–35 minutes on High (soaked). Adjust to preferred bite.
• Can I cook without soaking? Yes—extend pressure cooking (approx. 40–45 minutes) and season well.
• Is it different from kabuli chickpeas? Yes, kaala chana is smaller, darker, and nuttier with a firmer texture—great for hearty curries.
• Where to buy in Germany? Order black chickpeas online (schwarze Kichererbsen online bestellen) in a convenient 1kg pack.