Authentic Chana Masala Recipe – Raw Mango & Coconut Chickpea Curry

Last Updated on 2 months by Neha Deshmukh

Authentic Chana Masala Recipe – Raw Mango & Coconut Chickpea Curry

Hey everyone! Today, I’m sharing a chana masala recipe that’s a little different – and totally delicious. This isn’t your everyday chickpea curry; we’re adding the bright tang of raw mango and the subtle sweetness of coconut. It’s a South Indian-inspired twist that my family absolutely loves, and I think you will too! I first stumbled upon a version of this at a small roadside eatery during a trip to Kerala, and I’ve been perfecting it ever since.

Why You’ll Love This Recipe

This chana masala is a flavour explosion! The combination of tangy mango, creamy coconut, and earthy chickpeas is just chef’s kiss. It’s surprisingly easy to make, ready in under 30 minutes, and perfect as a snack, a side dish, or even a light meal. Plus, it’s naturally vegan and gluten-free – win-win!

Ingredients

Here’s what you’ll need to whip up this amazing chana masala:

• 1 cup Chickpeas / channa / garbanzo beans
• ¼ cup Raw mango finely chopped or grated (about 75g)
• ¼ cup Coconut grated (about 30g)
• 1 tsp Mustard seeds
• 1.5 tsp Urad dal (split black lentils)
• 2 Red chillies broken into pieces
• 2 pinch Hing / asafoetida
• Curry leaves (a small sprig, about 15-20 leaves)
• 2 tsp Oil

Ingredient Notes

Let’s talk ingredients! Getting these right will really elevate your chana masala.

Chickpeas / Channa / Garbanzo Beans – Types & Soaking

I prefer using kabuli chana (white chickpeas) for this recipe, but desi chana (brown chickpeas) work beautifully too. Soaking is key for tender chickpeas! I usually soak mine overnight – at least 8 hours – in plenty of water. This helps them cook evenly and reduces cooking time.

Raw Mango – Choosing the Right Variety

You want a raw mango that’s firm to the touch, but gives slightly when pressed. Avoid anything overly hard or bruised. Totapuri or Alphonso (when still green) are great choices. The tartness of the mango balances the richness of the coconut and chickpeas.

Coconut – Fresh vs. Dried

Freshly grated coconut is always best, if you can get it. It adds a wonderful aroma and flavour. But, unsweetened desiccated coconut works perfectly well in a pinch! About ¼ cup of desiccated coconut is a good substitute.

Mustard Seeds – Regional Variations & Flavor Profile

South Indian cuisine relies heavily on mustard seeds for that signature pop of flavour. Black mustard seeds are most common, and they release a lovely nutty aroma when tempered in hot oil.

Urad Dal – Significance in South Indian Cuisine

Urad dal adds a lovely nutty flavour and helps create a slightly creamy texture. It’s a staple in South Indian tempering (tadka) and adds depth to the dish.

Hing / Asafoetida – Benefits & Usage

Hing has a pungent smell in its raw form, but it transforms into a savoury, umami flavour when cooked. A tiny pinch goes a long way! It also aids digestion – a little bonus. If you’re sensitive to the smell, sauté it in the oil for a bit longer.

Curry Leaves – Freshness & Aroma

Fresh curry leaves are essential! They have a unique citrusy aroma that’s irreplaceable. Don’t substitute with dried ones if you can avoid it.

Oil – Preferred Types for Tempering

I usually use a neutral-flavoured oil like sunflower or vegetable oil for tempering. Coconut oil also works beautifully, adding a subtle coconut flavour to the dish.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First things first, if you haven’t already, soak your chickpeas overnight. Then, rinse them well and add them to a pressure cooker with fresh water and a pinch of salt. Pressure cook until they’re nice and tender – usually about 3-4 whistles. Drain and set aside.
2. Now, heat the oil in a pan over medium heat. Once hot, add the mustard seeds. Wait for them to splutter – this is important!
3. Next, add the urad dal and red chillies. Fry until the dal turns golden brown and fragrant.
4. Add a pinch of hing and a generous sprig of curry leaves. Fry for another 30 seconds, until the curry leaves are crisp.
5. Add the chopped or grated raw mango and sauté for 2-3 minutes, until it softens slightly.
6. Finally, add the cooked chickpeas and grated coconut. Mix everything well, adjust the salt to your liking, and stir for another 2-3 minutes to combine all the flavours.
7. Serve warm and enjoy!

Expert Tips

• Don’t skip the soaking step! It makes a huge difference in the texture of the chickpeas.
• Be careful not to burn the mustard seeds or urad dal – keep a close eye on them.
• Adjust the amount of red chillies to control the spice level.

Variations

• My friend Priya adds a squeeze of lime juice at the end for extra zing. It’s fantastic!
• For a richer flavour, you can add a tablespoon of ghee (clarified butter) along with the oil.
• My grandmother used to add a small piece of jaggery (unrefined cane sugar) to balance the tartness of the mango.

Vegan Adaptation

This recipe is naturally vegan! Just ensure the oil you use is plant-based.

Gluten-Free Confirmation

Yes, this chana masala is completely gluten-free.

Spice Level Adjustment (Mild to Spicy)

• Mild: Use only 1 red chilli or remove the seeds from the chillies.
• Spicy: Add an extra red chilli or a pinch of cayenne pepper.

Festival Adaptations (Onam, Ganesh Chaturthi)

This chana masala is a wonderful addition to a festive spread! It’s often served as part of the sadya during Onam in Kerala, and it’s a popular offering during Ganesh Chaturthi.

Serving Suggestions

This chana masala is delicious on its own as a snack. It also pairs beautifully with rice, roti, or paratha. A side of yogurt or raita can help cool down the spice.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving. The flavours actually develop even more overnight!

FAQs

What is the best way to soak chickpeas for optimal texture?

Soak them in plenty of water for at least 8 hours, or overnight. Adding a pinch of baking soda to the soaking water can help soften them even further.

Can I use canned chickpeas in this recipe? If so, how should I adjust the cooking time?

Yes, you can! Drain and rinse the canned chickpeas well. You won’t need to cook them – just add them directly to the pan with the mango and coconut and simmer for 5-7 minutes to allow the flavours to meld.

What can I substitute for hing/asafoetida if I don’t have it?

A pinch of garlic powder or onion powder can provide a similar savoury flavour, although it won’t be quite the same.

How do I know when the raw mango is perfectly ripe for this dish?

It should be firm to the touch, but give slightly when pressed. It shouldn’t be overly hard or soft.

Can this chana masala be made ahead of time? How does it affect the flavor?

Absolutely! In fact, the flavours develop even more beautifully overnight. Just store it in an airtight container in the refrigerator and reheat gently before serving.