Authentic Black Chana Masala Recipe – Traditional Indian Chickpea Curry

Last Updated on 4 months by Neha Deshmukh

Authentic Black Chana Masala Recipe – Traditional Indian Chickpea Curry

Hey everyone! If you’re anything like me, you absolutely love a good, hearty curry. And today, I’m sharing a recipe that’s been a family favourite for years – a truly authentic Black Chana Masala. It’s a flavour explosion, packed with warming spices and a lovely, subtle sweetness from the coconut. I first made this when I was trying to recreate my grandmother’s cooking, and honestly, it took a few tries to get it just right! But trust me, it’s worth the effort.

Why You’ll Love This Recipe

This Black Chana Masala isn’t just delicious; it’s also incredibly satisfying. It’s a protein powerhouse thanks to the black chickpeas (chana), and the spices are fantastic for you. Plus, the fresh coconut adds a unique touch you don’t find in every chana masala recipe. It’s a little bit special, a little bit different, and completely addictive. It’s perfect for a comforting weeknight meal or a festive gathering.

Ingredients

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

• ½ cup black chana (approximately 100g)
• 2 ripe tomatoes
• 6 cloves garlic
• 1 inch piece ginger
• 1 clove
• 1 cardamom
• 1 teaspoon fennel seeds
• 2 onions, sliced
• 1 teaspoon salt (approximately 6g)
• 1 teaspoon red chilli powder (approximately 5g)
• ½ teaspoon turmeric powder (approximately 2.5g)
• 2 teaspoon coriander powder (approximately 10g)
• ⅓ cup fresh coconut, grated (approximately 30g)
• 1 teaspoon coconut oil (approximately 5ml)
• 1 teaspoon coconut oil (for tempering, approximately 5ml)
• ½ teaspoon mustard seeds (approximately 2.5g)
• 1 sprig curry leaves
• 2 dried red chillies

Ingredient Notes

Let’s talk ingredients! Using black chana is key here. They have a slightly nuttier, earthier flavour than the more common white chickpeas. Don’t skip it if you can help it!

Now, about those fennel seeds – they add a beautiful anise-like flavour that really elevates the dish. I always toast mine lightly before grinding for extra aroma.

And finally, the fresh coconut. This is where things get interesting. In some parts of India, especially along the coasts, fresh coconut is a staple in chana masala. It adds a lovely sweetness and creaminess. If you can’t find fresh, you can use desiccated coconut, but the flavour won’t be quite the same. My aunt always says a generous handful is best – she never measures!

Step-By-Step Instructions

Okay, let’s get cooking!

1. First things first, soak the black chana overnight (minimum 4-6 hours). This is super important for getting them nice and tender. Drain them well before you start cooking.
2. Next, let’s make the masala paste. Grind the tomatoes, garlic, ginger, cloves, cardamom, and fennel seeds into a smooth paste – and don’t add any water! A little patience here pays off.
3. Now, in a pressure cooker, add the sliced onions, the ground masala paste, the soaked chana, salt, turmeric powder, coriander powder, and 1 cup of water. Give everything a good stir.
4. Pressure cook on low flame for about 30 minutes. Let the pressure release naturally – don’t rush it!
5. While the curry is cooking, let’s prepare the coconut. Roast the grated coconut in coconut oil for about 5 minutes, until it’s golden brown and fragrant. Then, grind it with about ¼ cup of water to make a smooth paste.
6. Once the pressure has released, mix the coconut paste into the cooked curry. If it’s too thick, add a little water to reach your desired consistency. Simmer for 2 minutes.
7. Finally, let’s do the tempering! Heat coconut oil in a small pan, add the mustard seeds, and let them splutter. Then, add the curry leaves and dried red chillies. Pour this tempering over the curry.

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

Expert Tips

• Don’t skip the overnight soak for the chana – it really makes a difference.
• Adjust the amount of red chilli powder to your liking.
• A pinch of garam masala at the end adds a lovely finishing touch.
• For a richer flavour, use homemade ghee instead of coconut oil for the tempering.

Variations

• Vegan Adaptation: This recipe is naturally vegan! Just double-check your coconut oil doesn’t contain any hidden animal products.
• Spice Level Adjustment: Want it milder? Reduce the red chilli powder. Want it spicier? Add a pinch of cayenne pepper or use hotter red chillies. My friend loves to add a chopped green chilli for extra heat.
• Festival Adaptations: This chana masala is fantastic for Navratri or other fasting periods, as chickpeas are often allowed. Just ensure all your ingredients are permitted during the fast.

Serving Suggestions

Black Chana Masala is delicious with so many things! I love it with:

• Steaming hot rice
• Fluffy roti or naan
• A side of raita (yogurt dip)
• A simple onion salad

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 flavours meld together! You can also freeze it for up to a month.

FAQs

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

Soaking overnight is best! Make sure they’re fully submerged in water. You can also add a pinch of baking soda to the soaking water to help soften them.

2. Can I use store-bought ginger-garlic paste in this recipe?

You can, but fresh is always best! Store-bought paste often contains preservatives and doesn’t have the same vibrant flavour.

3. What is the significance of fennel seeds in Chana Masala?

Fennel seeds add a unique sweetness and aroma that complements the other spices beautifully. They’re a key ingredient in many North Indian chana masala recipes.

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

If it’s too thick, add a little hot water. If it’s too thin, simmer it for a few more minutes uncovered.

5. Can this curry be made in an Instant Pot?

Absolutely! Reduce the pressure cooking time to about 20 minutes.

6. What is the best accompaniment to Black Chana Masala?

Honestly, anything! But I particularly love it with a side of cooling raita and some warm, fluffy roti.