Authentic Chana Masala Recipe – Chickpea Curry with Coconut

Last Updated on 2 months by Neha Deshmukh

Authentic Chana Masala Recipe – Chickpea Curry with Coconut

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – a wonderfully flavorful Chana Masala, but with a little twist! This isn’t your typical tomato-based chana masala; we’re adding grated coconut for a subtle sweetness and a lovely texture. It’s a recipe my grandmother used to make, and it always reminds me of festive gatherings and cozy family meals. It’s surprisingly easy to make, and I promise, it’s worth every bite!

Why You’ll Love This Recipe

This Chana Masala is more than just a delicious curry. It’s packed with protein, incredibly satisfying, and bursting with authentic Indian flavors. The coconut adds a unique touch that sets it apart, and the simple tempering (or tadka, as we call it) elevates the whole dish. Plus, it’s a fantastic way to enjoy chickpeas – a superfood that’s good for you and tastes amazing! It’s perfect as a snack, a side dish, or even a light meal.

Ingredients

Here’s what you’ll need to make this delightful Chana Masala:

• 1 cup Chana (Chickpeas)
• 1 cup Coconut, grated
• ½ teaspoon Asafoetida (hing) – plus a pinch for the tempering
• Salt to taste
• 1 teaspoon Oil
• ½ teaspoon Mustard seeds
• 1 teaspoon Urad dal (split black lentils)
• 2 Red chillies, dried
• 8 Curry leaves
• ½ teaspoon Asafoetida (hing) – for tempering

Ingredient Notes

Let’s talk ingredients! A few things will really make a difference in the final flavor.

• Soaking the Chana: Don’t skip soaking the chickpeas overnight! It makes them easier to digest and reduces cooking time. Trust me, it’s a game-changer. If you forget, a quick boil for 2 hours will do, but overnight is best.
• Coconut Variations: Freshly grated coconut is ideal, but unsweetened desiccated coconut works beautifully too. In some parts of India, especially coastal regions, coconut is used generously in savory dishes, adding a lovely sweetness and aroma.
• Asafoetida (Hing): This might seem like an unusual ingredient, but it adds a unique savory depth. It has a pungent smell in its raw form, but transforms into something magical when heated in oil. If you’re not familiar with it, start with a small amount – a little goes a long way!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, soak the chana overnight in plenty of water. The next day, drain and rinse them well.
2. Now, add the soaked chana to a pressure cooker with salt and enough water to cover them. Pressure cook on medium heat for 4-5 whistles, or until the chana is tender.
3. While the chana is cooking, let’s prepare the tempering. Heat the oil in a pan over medium heat. Add the mustard seeds and wait for them to splutter – that’s when you know they’re ready!
4. Next, add the urad dal and red chillies. Sauté until the dal turns golden brown. Be careful not to burn it!
5. Now, add the asafoetida and curry leaves. Sauté for just a few seconds until fragrant.
6. Add the cooked chana to the tempering. Sprinkle in a tiny pinch of extra asafoetida and stir-fry for 2-3 minutes to remove any excess moisture.
7. Finally, mix in the grated coconut and cook for another minute, stirring constantly, until everything is well combined.

And that’s it! Your delicious Chana Masala is ready to enjoy.

Expert Tips

• Don’t overcrowd the pressure cooker. Cook the chana in batches if necessary.
• Adjust the amount of red chillies to your spice preference.
• For a more intense flavor, dry roast the urad dal for a couple of minutes before adding it to the tempering.

Variations

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

• Vegan Adaptation: This recipe is naturally vegan! Just double-check your asafoetida, as some brands may contain hidden ingredients.
• Spice Level Adjustment: If you prefer a milder flavor, reduce the number of red chillies or remove the seeds. For a spicier kick, add a pinch of cayenne pepper. My friend, Priya, loves to add a finely chopped green chilli for extra heat!
• Festival Adaptations: This Chana Masala is a popular offering during Ganesh Chaturthi and Onam. You can add a touch of jaggery (gur) for a slightly sweet and festive flavor.

Serving Suggestions

This Chana Masala is incredibly versatile.

• Serve it warm as a nutritious snack with a cup of chai.
• Enjoy it as a side dish with roti or rice.
• It’s also delicious served with poori for a satisfying meal.

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:

• Is it necessary to soak the chana overnight? While not absolutely necessary, soaking significantly improves the texture and digestibility of the chickpeas.
• Can I use a different type of dal instead of urad dal? You can try moong dal (split yellow lentils) as a substitute, but the flavor will be slightly different.
• What is asafoetida and can I skip it? Asafoetida is a resin with a pungent aroma that adds a unique savory flavor. If you can’t find it, you can skip it, but it does enhance the overall taste.
• How can I adjust the consistency of the chana masala? If you prefer a drier masala, cook for a longer time to evaporate excess moisture. For a wetter consistency, add a splash of water.
• Can this be made in an Instant Pot? Absolutely! Cook the chana on high pressure for about 20-25 minutes, followed by a natural pressure release. Then, proceed with the tempering as described above.