Authentic Black Chana Curry Recipe – Coconut & Spice Flavors

Last Updated on 4 months by Neha Deshmukh

Authentic Black Chana Curry Recipe – Coconut & Spice Flavors

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – a deeply flavorful Black Chana Curry, brimming with coconut and aromatic spices. This isn’t just a curry; it’s a hug in a bowl, and a taste of home. I first made this when I was craving something comforting and a little different, and it’s been a family favorite ever since. Let’s get cooking!

Why You’ll Love This Recipe

This Black Chana Curry (also known as Kala Chana Curry) is special for a few reasons. It’s packed with protein thanks to the black chickpeas, and the coconut milk and spices create a wonderfully rich and complex flavor. It’s also surprisingly easy to make, even though it tastes like you’ve been slaving away in the kitchen all day! Plus, it’s a fantastic way to explore the diverse flavors of Indian cuisine.

Ingredients

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

• 1 cup Black Chana (about 170g)
• 1 tbsp Coconut Oil (about 15ml)
• 2 Tomatoes, chopped (about 200g)
• 1 Big Onion, chopped (about 150g)
• 1 tbsp Ginger-Garlic Paste (about 15ml)
• 1 Green Chilli, slit (adjust to your spice preference)
• ¼ tsp Turmeric Powder (about 1g)
• ¼ cup Coconut Bits (about 30g)
• ½ cup Grated Coconut (about 60g)
• 1 tbsp Red Chilli Powder (about 7g)
• 1.5 tsp Coriander Powder (about 6g)
• 1 inch Cinnamon stick
• 3 Cloves
• 2 Cardamom pods
• ½ tsp Fennel Seeds (about 2.5g)

Ingredient Notes

Let’s talk ingredients! Black Chana, or black chickpeas, have a slightly nutty flavor and hold their shape beautifully during cooking. They’re also incredibly nutritious.

Coconut oil is key here. It really lends that authentic South Indian flavor. But, if you absolutely can’t find it, you can use vegetable oil, though the flavor won’t be quite the same.

Now, about the spices! This recipe uses a blend that’s common in coastal Indian cooking. Feel free to adjust the spice levels to your liking. Some regions add a pinch of garam masala, while others prefer a touch of mustard seeds in the tempering. Don’t be afraid to experiment!

Step-By-Step Instructions

Alright, let’s get cooking!

1. Soak the Chana: Start by soaking the black chana overnight in plenty of water. This helps them cook evenly and become wonderfully tender. Drain them well before you start cooking.
2. Sauté the Aromatics: Heat the coconut oil in a pot or pressure cooker over medium heat. Add the chopped onion and sauté until golden brown. Then, add the ginger-garlic paste and green chilli, and cook for another minute until fragrant.
3. Build the Base: Add the chopped tomatoes and coconut bits to the pot. Cook until the tomatoes soften and break down, about 5-7 minutes.
4. Add the Chana & Spices: Now, add the soaked and drained black chana, turmeric powder, salt, and 1.5 cups of water. Give everything a good stir.
5. Pressure Cook: If using a pressure cooker, close the lid and cook for 2 whistles. If using a pot, bring to a boil, then reduce heat to low, cover, and simmer for about 45-60 minutes, or until the chana is tender.
6. Spice Paste Magic: While the chana is cooking, let’s make the spice paste. Dry roast the cinnamon, cloves, cardamom, and fennel seeds until fragrant. Add the remaining chopped onion and grated coconut, and continue roasting until golden brown. Let it cool slightly, then grind it into a smooth paste with a little water.
7. Combine & Simmer: Once the chana is cooked, add the ground spice paste to the pot. Mix well and simmer for another 10-15 minutes, or until the curry reaches your desired consistency.
8. Temper the Flavors: Finally, let’s temper the flavors! Heat a little coconut oil in a small pan. Add mustard seeds and let them splutter. Then, add red chilli and curry leaves. Pour this tempering over the curry.

Expert Tips

• Don’t skip the soaking step! It really makes a difference in the texture of the chana.
• Taste as you go and adjust the spices to your liking.
• If the curry is too thick, add a little more water. If it’s too thin, simmer for a few more minutes.
• A squeeze of lemon juice at the end brightens up the flavors beautifully.

Variations

• Vegan Adaptation: This recipe is naturally vegan! Just ensure your coconut oil is ethically sourced.
• Spice Level Adjustment: For a milder curry, reduce the amount of red chilli powder or remove the green chilli altogether. For a spicier kick, add more chilli powder or a pinch of cayenne pepper. My friend, Priya, loves to add a finely chopped Scotch bonnet pepper for serious heat!
• Festival Adaptations: During Navratri or Vrat (fasting periods), you can skip the onion and garlic. The curry will still be incredibly flavorful with the spices and coconut.

Serving Suggestions

This Black Chana Curry is fantastic served with:

• Steaming hot rice – a classic pairing!
• Roti or naan bread – perfect for soaking up all that delicious gravy.
• A side of raita (yogurt dip) – to cool things down if you’ve added a lot of spice.
• A simple salad – for a fresh and balanced meal.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. It actually tastes even better the next day as the flavors meld together! You can also freeze it for up to 2 months.

FAQs

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

Soaking overnight is best! And don’t overcrowd the pot when cooking – give the chana enough space to move around.

2. Can I use a different type of oil instead of coconut oil? How will it affect the flavor?

You can use vegetable oil, but coconut oil really adds that authentic South Indian flavor. The curry will still be tasty, but it won’t have the same depth.

3. How can I adjust the spice level of this curry?

Reduce or increase the amount of red chilli powder, or add/remove the green chilli. A pinch of cayenne pepper can also add a kick!

4. What is the significance of using specific spices like fennel seeds in this recipe?

Fennel seeds add a lovely subtle sweetness and aroma. They’re a common ingredient in many Indian curries and help balance the flavors.

5. Can this curry be made ahead of time? If so, how does it affect the taste?

Absolutely! Making it ahead of time allows the flavors to meld together even more, making it even more delicious. Just reheat gently before serving.

Enjoy! I hope you love this Black Chana Curry as much as my family does. Let me know in the comments how it turns out for you!