Authentic Black Chana Masala Recipe – Tamil Nadu Style Chana Curry

Last Updated on 4 months by Neha Deshmukh

Authentic Black Chana Masala Recipe – Tamil Nadu Style Chana Curry

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – a deeply flavorful, authentic Black Chana Masala, inspired by the Tamil Nadu style of cooking. This isn’t just any chana curry; it’s a hug in a bowl, packed with aromatic spices and a richness you won’t forget. I first made this for a family gathering, and it was an instant hit! Let’s get cooking, shall we?

Why You’ll Love This Recipe

This Black Chana Masala is special. It’s a beautiful blend of textures – the slightly firm chana, the smooth, creamy gravy, and the subtle crunch from the cashews. The spice blend is warm and inviting, not overwhelmingly hot, and the coconut adds a unique sweetness that’s characteristic of South Indian cuisine. Plus, it’s surprisingly easy to make!

Ingredients

Here’s what you’ll need to create this deliciousness:

• 1 cup Black chana (Karuppu kondakadalai)
• 2 tbsp Cooking oil
• 1 Big onion
• 1 Green chilli
• 1.5 tsp Ginger garlic paste
• 1 tsp Red chilli powder
• 0.5-1 tsp Garam masala powder
• 0.25 tsp Turmeric powder
• 2 Ripe tomatoes
• 2 tbsp Grated coconut
• 5 Cashew nuts
• 2 tsp Curd

Ingredient Notes

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

Black Chana (Karuppu Kondakadalai) – Significance & Selection

Black chana, also known as kala chana, is a powerhouse of protein and fiber. Look for plump, evenly colored beans – that’s a sign of freshness.

Regional Variations in Spice Blends

Tamil Nadu cuisine is known for its fragrant spice blends. While this recipe leans towards a traditional approach, feel free to adjust the spice levels to your liking. Some families add a pinch of asafoetida (hing) for extra depth.

The Role of Coconut in Tamil Nadu Cuisine

Coconut is a staple in Tamil Nadu cooking, adding a subtle sweetness and creamy texture to many dishes. Don’t skip it! It really elevates the flavor profile.

Using Fresh vs. Store-Bought Ginger-Garlic Paste

Freshly made ginger-garlic paste is always best, but store-bought works in a pinch. If using store-bought, check the ingredients to ensure it doesn’t contain any unnecessary additives.

Cashew Nuts – Enhancing Texture & Flavor

Cashews add a lovely richness and subtle sweetness to the gravy. They also help to thicken it naturally.

Step-By-Step Instructions

Alright, let’s get down to business!

1. First things first, soak the black chana overnight in plenty of water. This is crucial for tender chana.
2. The next day, drain the chana and pressure cook them with water and a pinch of salt for about 2 whistles. Remember to reserve a handful of the cooked chana – we’ll use those later!
3. Now, for the magic. Grind the tomatoes, onion, coconut, cinnamon, cloves, cardamom, cashews, the reserved boiled chana, curd, and fennel seeds into a super smooth paste. A good blender is your friend here!
4. Heat the oil in a pan over medium heat. Add the fennel seeds and let them splutter. Then, add the chopped onion, green chilli, and ginger-garlic paste. Sauté until everything is fragrant and the onions are golden brown.
5. Time for the spices! Mix in the red chilli powder, turmeric, and garam masala. Sauté for another minute, being careful not to burn the spices.
6. Add the cooked chana (the majority of it, not the reserved portion) and about 1 cup of water. Let it simmer for about 5 minutes, allowing the flavors to meld.
7. Now, pour in that beautiful ground paste. Adjust the salt and water consistency to your liking. Bring it to a boil and then simmer until the oil starts to separate on the surface – that’s how you know it’s ready!

Expert Tips

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

Achieving the Right Consistency

The gravy should be thick and creamy, but not overly so. Add water gradually until you reach your desired consistency.

Blooming the Spices for Maximum Flavor

Sautéing the spices in oil releases their essential oils, resulting in a more flavorful dish. Don’t rush this step!

Soaking Time for Black Chana – Importance & Alternatives

Soaking is key! If you’re short on time, you can quick-soak the chana by boiling them for 2-3 minutes, then letting them sit in hot water for 30 minutes.

Using a Pressure Cooker vs. Pot Cooking

A pressure cooker significantly reduces cooking time. If you don’t have one, you can cook the chana in a pot, but it will take much longer (around 1-1.5 hours).

Adjusting Spice Levels to Your Preference

Don’t be afraid to experiment with the spice levels. Start with less chilli powder and add more to taste.

Variations

Let’s get creative!

Vegan Black Chana Masala

Simply omit the curd or substitute it with a plant-based yogurt alternative.

Gluten-Free Black Chana Masala

This recipe is naturally gluten-free! Just double-check the ingredients in your garam masala to ensure they don’t contain any gluten-containing additives.

Spice Level Adjustments – Mild, Medium, Hot

For mild, use ½ tsp chilli powder. For medium, use 1 tsp. For hot, go for 1.5 tsp or more! My friend, Priya, loves to add a pinch of cayenne pepper for an extra kick.

Festival Adaptations – Special Occasion Serving Suggestions

During festivals, I like to garnish this with a swirl of cream and some chopped cilantro for a more festive look.

Serving Suggestions

This Black Chana Masala is incredibly versatile. It’s fantastic with:

• Chapati
• Dosa
• Poori
• Steamed rice
• A side of raita (yogurt dip)

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 the best way to soak and cook black chana?

Soaking overnight is best. For cooking, a pressure cooker is fastest (2 whistles). Otherwise, simmer in a pot for 1-1.5 hours until tender.

Can I use dried red chillies instead of chilli powder?

Yes, you can! Soak 4-5 dried red chillies in hot water for 30 minutes, then grind them into a paste.

What can I substitute for cashew nuts in this recipe?

Sunflower seeds or almonds can be used as a substitute, though they will slightly alter the flavor.

How can I make this chana masala ahead of time?

You can make the gravy ahead of time and store it in the refrigerator for up to 2 days. Add the cooked chana just before serving.

Is there a difference between chana masala and chole?

While often used interchangeably, chole typically refers to the Punjabi style of chana masala, which is often spicier and uses a different spice blend. This recipe is a Tamil Nadu style version.

Enjoy this delicious Black Chana Masala! I hope it brings a little bit of South Indian sunshine to your kitchen. Let me know how it turns out in the comments below!