Authentic Black Chana Recipe – Indian Chickpea Curry with Coconut

Last Updated on 2 months by Neha Deshmukh

Authentic Black Chana Recipe – Indian Chickpea Curry with Coconut

Hey everyone! Today, I’m sharing a recipe that’s been a staple in my family for years – a comforting and flavorful Black Chana Curry. It’s a dish that always reminds me of my grandmother’s cooking, and I’m so excited to pass it on to you. This isn’t just a recipe; it’s a little piece of home.

Why You’ll Love This Recipe

This Black Chana (black chickpea) curry is more than just delicious; it’s packed with goodness! It’s a fantastic source of protein and fiber, keeping you full and satisfied. Plus, the blend of spices and the touch of coconut creates a truly unique and aromatic flavor. It’s relatively easy to make, perfect for a weeknight meal, and always a crowd-pleaser.

Ingredients

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

• 1 cup brown chana/chickpeas (about 180g)
• 1 big onion (finely chopped)
• 1/2 to 1 tsp garam masala powder/kurma powder (about 2-4g)
• 1 green chili (slit)
• As needed salt
• 1/4 cup grated coconut (about 30g)
• 1 tbsp cooking oil (about 15ml)
• 1/2 tsp mustard seeds (about 2g)
• 1 tsp urad dal (split black lentils – about 6g)
• 1/4 tsp cumin seeds (about 1g)
• 1/8 tsp asafetida/hing (about 0.3g)
• Few curry leaves (about 8-10 leaves)

Ingredient Notes

Let’s talk ingredients! Using black chana is key here – they have a slightly nuttier, earthier flavor than regular chickpeas. You can find them at most Indian grocery stores, or online.

Now, about that garam masala! Every family has their own blend. Feel free to use your favorite, or even a kurma powder for a slightly different flavor profile. I personally love adding a pinch of my mom’s homemade garam masala – it makes all the difference!

Don’t underestimate the power of fresh curry leaves. They add such a beautiful aroma and flavor. If you can’t find fresh, dried will do in a pinch, but it won’t be quite the same.

And finally, asafetida (hing). It might smell a little funky on its own, but it adds a wonderful savory depth to Indian dishes. It’s also great for digestion! If you absolutely can’t find it, you can leave it out, but it really does elevate the flavor.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First things first, soak your black chana in plenty of water overnight, or for at least 8 hours. This helps them cook evenly.
2. Drain the soaked chana and pop them into a pressure cooker. Add enough water to cover them, and cook on low flame for just one whistle. Let the pressure release naturally.
3. While the chana is cooking, let’s get the tempering going! Heat the oil in a pan over medium heat.
4. Once the oil is hot, add the mustard seeds. Wait for them to splutter – that’s when you know they’re ready.
5. Next, add the urad dal and cumin seeds. Sauté for a few seconds until they turn golden brown.
6. Now, toss in the asafetida and curry leaves. Be careful, they might splutter too! Sauté for another 30 seconds.
7. Add the chopped onion and slit green chili. Cook until the onions turn translucent and slightly golden.
8. Stir in the garam masala powder and salt. Cook for about a minute on low flame, stirring constantly to prevent burning.
9. Add the cooked chana to the pan and mix well. Cook for 1-2 minutes, allowing the flavors to meld together beautifully.
10. Finally, sprinkle the grated coconut and garnish with fresh coriander leaves. Serve warm and enjoy!

Expert Tips

• Don’t overcook the chana! You want them to hold their shape.
• Adjust the amount of green chili to your spice preference.
• A squeeze of lemon juice at the end brightens up the flavors.
• For a richer flavor, you can add a tablespoon of ghee (clarified butter) along with the oil.

Variations

This recipe is super versatile! Here are a few ways to customize it:

• Vegan Adaptation: This recipe is already naturally vegan! Just ensure your garam masala doesn’t contain any animal-derived ingredients.
• Spice Level Adjustment: If you like it mild, use just 1/2 tsp of garam masala and omit the green chili. For a spicier kick, add another green chili or a pinch of red chili powder.
• Regional Variations: My friend from Punjab adds a pinch of turmeric powder for a vibrant color. In South India, they often add a small piece of tamarind pulp for a tangy flavor.
• Festival Adaptations: During Navratri or other fasting periods, you can skip the onion and garlic to make this a vrat-friendly dish.

Serving Suggestions

This Black Chana Curry is delicious on its own, but it’s even better with a side of fluffy rice, warm roti, or even a simple salad. It also pairs well with a dollop of yogurt.

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

Is it necessary to soak the chana overnight?

Yes, soaking is highly recommended! It helps soften the chana and reduces cooking time.

Can I use a different type of chickpea?

You can, but the flavor won’t be quite the same. Kabuli chana (white chickpeas) are a good substitute, but they’re milder in flavor.

What is Asafetida/Hing and can I substitute it?

Asafetida is a pungent spice used in Indian cooking. If you can’t find it, you can leave it out, or try a pinch of garlic powder (though the flavor won’t be identical).

How can I adjust the spice level of this dish?

Easily! Reduce or increase the amount of green chili and garam masala to suit your taste.

Can this be made in an Instant Pot?

Absolutely! After soaking, pressure cook the chana for about 20-25 minutes on high pressure, followed by a natural pressure release. Then, follow the remaining steps in a separate pan.