Authentic Black Chana Curry Recipe – Kerala Style Coconut Masala

Last Updated on 4 months by Neha Deshmukh

Authentic Black Chana Curry Recipe – Kerala Style Coconut Masala

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – a deeply flavorful, aromatic Black Chana Curry, made the Kerala way. This isn’t just any chana curry; it’s a hug in a bowl, brimming with the warmth of coconut and the magic of Kerala spices. I first made this when I was trying to recreate the flavors of my grandmother’s cooking, and it’s been a family favorite ever since.

Why You’ll Love This Recipe

This Kerala-style black chana curry is special for a few reasons. It’s incredibly flavorful, thanks to the unique blend of spices. The coconut milk and oil add a richness you won’t find in other chana recipes. Plus, it’s a wonderfully comforting and satisfying meal. It’s perfect for a cozy weeknight dinner or a festive occasion.

Ingredients

Here’s what you’ll need to make this delicious curry:

• 1 cup black chana (about 175g)
• 2 cups water (480ml)
• 1/8 teaspoon turmeric powder (about 0.5g)
• 1/2 cup grated coconut (about 50g)
• 2 tablespoons coconut oil (30ml)
• 1 inch cinnamon stick (about 2.5g)
• 2 cloves
• 4 mace strands
• 1/2 teaspoon whole pepper (about 2.5g)
• 1/4 teaspoon nutmeg powder (about 0.5g)
• 1 large onion, chopped (about 150g)
• 2 medium tomatoes, chopped (about 200g)
• 1 teaspoon garlic, minced (about 5g)
• 1/2 teaspoon ginger, minced (about 2.5g)
• 1 green chilli, slit (adjust to taste)

Ingredient Notes

Let’s talk ingredients! Black chana, also known as kala chana, has a slightly nutty flavor and holds its shape beautifully in curries. It’s also packed with protein and fiber – a win-win!

The Kerala spices – mace and nutmeg – are what truly elevate this curry. Don’t skip them if you can help it! They add a warm, fragrant complexity. Mace, in particular, is a bit of a hidden gem.

And of course, coconut oil is essential. It imparts a distinct flavor that’s characteristic of Kerala cuisine. Traditionally, this curry is served with puttu, idiyappam, or appam – steamed rice cakes that perfectly soak up the flavorful gravy. I’ll tell you more about those later!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, soak the black chana in water overnight. This is key to getting them nice and tender. Give them a good rinse, then add them to a pressure cooker with the turmeric powder, salt, and 2 cups of water. Pressure cook for about 6 whistles, or until the chana is soft and easily mashed.
2. While the chana is cooking, let’s work on the coconut. Dry roast the grated coconut in a tablespoon of coconut oil until it turns a lovely reddish-brown color. This brings out its sweetness and adds a wonderful aroma. Set it aside.
3. In the same pan, add another tablespoon of coconut oil. Roast the cinnamon, cloves, mace, and pepper until fragrant – about a minute or two. Then, add the turmeric powder, red chili powder, coriander powder, and nutmeg. Sauté for another minute, then grind everything into a smooth paste. A little water helps with this!
4. Now, heat the coconut oil in a clay pot (if you have one – it adds a lovely earthy flavor!). Sauté the garlic, ginger, and green chili until fragrant. Add the chopped onions and cook until they turn golden brown. Then, add the chopped tomatoes and cook until they become soft and mushy.
5. Add the ground spice paste to the pot and mix well. Cook for a couple of minutes, then add the cooked chana and about a cup of water. Bring to a simmer and let it cook until the oil starts to separate from the curry – this is a sign that it’s ready!
6. Finally, prepare the tempering. Heat a little coconut oil in a small pan and add mustard seeds. Once they splutter, add curry leaves, red chilies (broken into pieces), and small onions. Pour this tempering over the curry and mix well.

Expert Tips

• Don’t skip the overnight soak for the chana! It really makes a difference in the texture.
• Roasting the spices is crucial for unlocking their full flavor.
• Adjust the amount of green chili and red chili powder to your spice preference.
• If the curry is too thick, add a little more water. If it’s too thin, simmer for a bit longer.

Variations

• Vegan Adaptation: This recipe is naturally vegan! Just ensure your spice powders don’t contain any hidden animal products.
• Spice Level Adjustment: For a milder curry, reduce the amount of green chili and red chili powder. For a spicier kick, add more! My friend, Priya, loves to add a pinch of cayenne pepper.
• Festival Adaptations: This curry is often made during Onam and Vishu in Kerala. You can add a few vegetables like pumpkin or carrots to make it even more festive.

Serving Suggestions

Serve this Black Chana Curry hot with puttu, idiyappam, or appam. It’s also delicious with rice or roti. A side of papadums adds a nice crunch.

Puttu is steamed cylinders of ground rice layered with coconut. Idiyappam are string hoppers, made from rice flour dough pressed into noodle-like strands and steamed. Appam are bowl-shaped pancakes with a soft, fluffy center and crispy edges. You can often find them at Indian grocery stores, or you can try making them at home!

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. The flavors actually develop even more overnight! You can reheat it gently on the stovetop or in the microwave.

FAQs

1. What is the best way to soak and cook black chana for optimal texture?

Soaking overnight is best! It softens the chana and reduces cooking time. Make sure to rinse them well before cooking. Pressure cooking is the quickest way to get them perfectly tender.

2. Can I use store-bought spice powders instead of roasting and grinding my own?

You can, but the flavor won’t be quite as vibrant. Roasting and grinding your own spices really makes a difference. However, if you’re short on time, good quality store-bought powders will work in a pinch.

3. What are puttu, idiyappam, and appam, and where can I find them?

They’re traditional Kerala breakfast/dinner dishes! I described them above. You can find them at Indian grocery stores, or search online for recipes to make them yourself.

4. How can I adjust the thickness of the curry?

Add more water to thin it out, or simmer for longer to thicken it.

5. Can this curry be made ahead of time, and if so, how does it affect the flavor?

Absolutely! It actually tastes even better the next day as the flavors meld together. Store it in an airtight container in the fridge.