Authentic Black Chana Recipe – Kerala Style Coconut Curry

Last Updated on 2 months by Neha Deshmukh

Authentic Black Chana Recipe – Kerala Style Coconut Curry

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – a Kerala-style black chana curry. It’s a dish my grandmother used to make, and the aroma always filled the house with such warmth. It’s comforting, flavorful, and surprisingly easy to put together. Trust me, you’ll want to make this again and again!

Why You’ll Love This Recipe

This black chana (kala chana) curry is a beautiful blend of earthy chickpeas and a fragrant coconut-spice gravy. It’s a staple in Kerala cuisine, known for its use of coconut and unique spice combinations. It’s not just delicious, but also packed with protein and fiber, making it a healthy and satisfying meal. Plus, it’s naturally gluten-free and can easily be made vegan!

Ingredients

Here’s what you’ll need to create this Kerala magic:

• 1 cup black chana (kala chana)
• 1 cup water
• As needed salt
• 3 tbsp coconut, grated
• 1 red chili
• 1 small piece ginger
• Few curry leaves
• 3 tsp coconut oil
• ?? tsp mustard seeds
• 2 pinches asafoetida (hing)

Ingredient Notes

Let’s talk ingredients! A few tips to make sure everything comes together perfectly:

Black Chana: Benefits and Selection
Black chickpeas are a powerhouse of nutrients! They’re a great source of protein, fiber, and iron. Look for good quality, evenly sized black chana for even cooking.

Coconut: Fresh vs. Dried – What to Use
Traditionally, fresh coconut is used in Kerala cooking. However, if fresh isn’t available, unsweetened desiccated coconut works wonderfully. You can use about 1/4 cup desiccated coconut for every 1/4 cup grated fresh coconut.

Kerala Spices: Understanding Mustard Seeds & Asafoetida (Hing)
Mustard seeds add a lovely pop and nutty flavor. Asafoetida (hing) is a bit pungent on its own, but it adds a savory depth to the curry. Don’t skip it – it’s a key flavor component!

Coconut Oil: The Heart of Kerala Cuisine
Coconut oil is the cooking oil in Kerala. It imparts a distinct aroma and flavor that’s essential to the dish. If you don’t have coconut oil, you can use vegetable oil, but the flavor won’t be quite the same.

Curry Leaves: Freshness and Aroma
Fresh curry leaves are best! They have an incredible aroma that elevates the entire dish. If you can’t find fresh, dried curry leaves can be used, but use about half the amount.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, rinse and soak the black chana in water for at least 8 hours, or even overnight. This helps them cook evenly and become beautifully tender.
2. Drain the soaking water and add fresh water and salt to the chana. Pressure cook for 4-5 whistles until they are soft and easily mashable. Once cooked, drain and set aside.
3. Now, let’s make the spice paste. In a blender, combine the coconut, red chili, curry leaves, and ginger. Pulse it briefly – you want a coarse mixture, not a smooth paste. We’re not adding any water here, so it might take a few pulses to come together.
4. Heat the coconut oil in a pan over medium heat. Once hot, add the mustard seeds and asafoetida. Let the mustard seeds splutter – that’s when you know they’re ready to release their flavor!
5. Add the cooked black chana to the pan and sauté for about a minute. This helps them absorb the flavors of the tempering.
6. Finally, mix in the ground coconut-spice blend. Stir well to combine everything, ensuring the chana is coated in the fragrant gravy.
7. Remove from heat and serve warm. It’s that simple!

Expert Tips

Here are a few things I’ve learned over the years to make this recipe even better:

Soaking & Cooking Black Chana for Perfect Texture
Don’t skip the soaking! It really does make a difference. If you forget to soak, you can boil the chana for a longer time, but the texture won’t be quite as good.

Achieving the Right Coconut-Spice Paste Consistency
The paste should be coarse, not smooth. This gives the curry a lovely texture. If it’s too dry, add a tiny splash of water, but be careful not to make it too wet.

Tempering Techniques for Maximum Flavor
Watch the mustard seeds carefully! They can burn quickly. Once they start to pop, immediately add the asafoetida.

Variations

Want to switch things up? Here are a few ideas:

Vegan Adaptation
This recipe is already naturally vegan! Just ensure your asafoetida doesn’t contain any hidden ingredients.

Spice Level Adjustment (Mild to Spicy)
Adjust the amount of red chili to your liking. For a milder curry, remove the seeds from the chili. For extra heat, add a pinch of chili powder. My friend, Priya, loves to add a small green chili for a real kick!

Regional Variations: Exploring Different Kerala Black Chana Preparations
Some families add a small amount of tamarind pulp for a tangy flavor. Others like to include a pinch of turmeric powder for color and added health benefits.

Festival Adaptations: Black Chana for Onam/Vishnu
During Onam or Vishnu festivals, some families add a small amount of jaggery to the curry for a touch of sweetness.

Serving Suggestions

This black chana curry is fantastic with:

• Steaming hot rice
• Kerala parotta (flaky layered flatbread)
• Chapati or roti
• A side of papadums

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

FAQs

Let’s answer some common questions:

What is Black Chana and is it different from other chickpeas?
Black chana, also known as kala chana, is a variety of chickpea with a dark black color. It has a slightly nutty flavor and a firmer texture compared to the more common beige chickpeas (kabuli chana).

Can I use canned black chana in this recipe? What adjustments should I make?
Yes, you can! Drain and rinse the canned chana thoroughly. You may need to reduce the cooking time in the final step, as canned chana is already cooked.

How can I adjust the spice level of this Kerala Black Chana Curry?
Reduce or increase the amount of red chili used in the spice paste. Removing the seeds from the chili will also reduce the heat.

What is asafoetida (hing) and can I substitute it?
Asafoetida (hing) is a resin with a pungent smell that adds a savory umami flavor to Indian dishes. If you can’t find it, you can try substituting with a pinch of garlic powder, but the flavor won’t be exactly the same.

How long does this Black Chana Curry keep in the refrigerator?
Up to 3 days in an airtight container.

What are some good accompaniments to serve with Kerala Black Chana Curry?
Rice, parotta, chapati, roti, and papadums are all excellent choices! A simple cucumber raita also complements the curry beautifully.