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Instant Pot Kadala Curry Recipe | Black Chickpeas Curry
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4.72 from 7 votes

Instant Pot Kadala Curry | Black Chickpeas Curry

Kadala Curry, a Black chickpea curry in a deliciously smooth spiced roasted coconut gravy. This is a popular accompaniment in Kerala Cuisine usually served with Appam or Puttu. This is the Instant Pot version of making kadala curry.
Prep Time10 mins
Cook Time40 mins
Soaking Time12 hrs
Total Time12 hrs 40 mins
Course: Accompaniment, Side Dish, Veg Gravies
Cuisine: Indian Recipes, Kerala, South Indian Recipes
Servings: 5 people
Calories: 452kcal
Author: Sowmya Venkatachalam


  • Heavy Bottomed Pan
  • Instant Pot
  • Mixer Grinder


  • 1 cup Black Chickpeas (Kala Channa) 1 cup - 250 ml
  • 2 nos Onion Medium size
  • 2 nos Tomato Medium size
  • ½ tsp Ginger chopped
  • ½ tsp Garlic chopped
  • ¼ tsp Turmeric Powder
  • ½ tsp Coriander Powder
  • ½ tsp Red Chili Powder
  • ½ tsp Garam Masala
  • 1 tbsp Coriander Leaves chopped
  • 1 tsp Coconut Oil
  • Salt to taste

For Grinding

  • 1 tsp Coconut Oil
  • 2 tsp Coriander seeds
  • 2 nos Red Chili
  • 1 inch Cinnamon Stick
  • 2 nos Cloves
  • ½ tsp Fennel Seeds
  • 2 nos Cardamom
  • cup Grated Coconut


Soaking Chickpeas

  • Wash and soak the chole overnight or atleast for 12 hours. It is advisable to soak the chole overnight then only it would be cooked nicely. 

Preparing Grinding Ingredients

  • Heat oil in a pan and add all the grinding ingredients other than grated coconut and roast them in oil till they turn dark brown color
  • Then add the grated coconut to the fried ingredients and again roast the coconut till it turns nice and dark brown

Grinding Process

  • Take this to the mixer and grind it to a nice paste. Take the coconut spice paste aside.

Cooking Kadala Curry in Instant Pot

  • Start the Instant Pot in Saute mode. When the indicator shows "ON", add oil. When the oil is hot add finely chopped onions along with a pinch of salt and saute them till they turn translucent
  • Then add chopped ginger-garlic paste and saute them for couple of minutes.
  • Add chopped tomatoes and mix well. To this now add salt, turmeric powder, coriander, red chilli powder and garam masala and allow the tomatoes to cook till they are mushy. 
  • When the tomatoes are cooked nicely and becomes mushy, add the soaked and drain chickpeas to the instant pot.
  • Also addt the ground coconut spice paste and give a good mix. Add 1.5 Cups of water and give a mix
  • Cancel the "Saute" mode. Close the Instant Pot with a lid. Turn the vent to "Sealing Position". Click on the "Pressure cook/ Manual" mode and set the time to 30 mins
  • Once the timer is off, Press the "Cancel" button. Allow the pressure to naturally release.
  • Once the pressure is released, open the lid of the Instant Pot. Garnish the Kadala Curry with fresh coriander leaves
  • The mouth-watering Kadala Curry is now ready to serve with hot Aapam or Puttu.



  1. Soaking for atleast 12 hours makes the chickpeas to cook nicely 
  2. If you forget to soak for 12 hours, soak the chickpeas in hot water atleast for 4 hours and we can add a pinch of baking soda while cooking chickpeas


Serving: 100g | Calories: 452kcal | Carbohydrates: 50g | Protein: 15.4g | Fat: 23g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Sodium: 49mg | Fiber: 15g | Sugar: 11g