Black Channa Masala | Kadale Kaalu Palya| Kadlekalu gojju| Chickpea Curry | ಕಡಲೆ ಕಾಳು ಪಲ್ಯ


img_9338Black Channa Masala/ Kadale Kaalu Palya is a delicious curry from Karnataka, which can be eaten with Chapati/Roti/Rice.

Watch Recipe Video


For Pressure Cooking

  • Soaked Black Channa Dal – 1cup
  • Salt – 1/2 tsp
  • Turmeric – 1/8th tsp
  • Water – 3 cups

For Curry

  • Cooking Oil – 4 tbsp
  • Mustard – 1/2 tsp
  • Curry leaves – a handful
  • Onion – 2 medium size
  • Ginger Garlic Paste – 1 tsp
  • Tomatoes – 2 medium size
  • Red Chilly Powder – 1 tbsp
  • Turmeric – 1/4th tsp
  • Coriander Powder – 1 tbsp
  • Salt – to taste
  • Coriander leaves – a handful


Step 1: Soak Black Channa Dal

Soak Black Channa for 6 hours.

Soaked Black Channa Dal

Step 2: Pressure Cooking

In a cooker add 3 cups of water, 1 cup of soaked black channa, turmeric, and salt. Pressure cook this until 10 Whistles.


Step 3: Preparing Curry

On a medium flame add cooking oil in a pan. After oil gets heated, add mustard and let it splutter. Then add a handful of curry leaves and onion. After sauteing well, add ginger garlic paste and fry till the raw smell of the paste goes. Now add chopped tomatoes, and sprinkle salt on top. Let this cook till tomatoes become soft and mushy. Add turmeric, red chilli powder, coriander powder and fry this masala well. Now add cooked black channa dal along with its stock. If the stock is not sufficient, add little water and cook well for 2min, later top it off with some chopped coriander leaves.


Step 4: Serve it hot!

Enjoy this delicious curry with Chapati/Roti/Rice.



  • You can tweak the quantity of each ingredient as per your taste and preference
  • Black Channa Dal can be soaked overnight, that reduces the pressure cooking time
  • If required, a pinch of garam masala can be added as well along with the other masala
  • Curry can be stored in the refrigerator for 1 day