Authentic Black Chickpea Curry Recipe – Kala Chana with Coconut & Fennel

Last Updated on 3 months by Neha Deshmukh

Authentic Black Chickpea Curry Recipe – Kala Chana with Coconut & Fennel

Introduction

Oh, Kala Chana! This black chickpea curry holds a special place in my heart. It’s a dish my grandmother used to make, filling the house with the most incredible aroma. It’s comforting, flavorful, and surprisingly easy to make once you get the hang of it. I’m so excited to share this authentic recipe with you – a taste of South Indian home cooking that I know you’ll absolutely love.

Why You’ll Love This Recipe

This Kala Chana isn’t your average chickpea curry. The combination of coconut and fennel seeds creates a unique, aromatic flavor profile that’s both warming and refreshing. It’s a hearty, satisfying meal that’s perfect for a weeknight dinner or a special occasion. Plus, it’s packed with protein and fiber, making it a healthy and delicious choice!

Ingredients

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

• 1 cup kala channa (black chickpeas)
• ¼ cup scrapped coconut
• 2 tbsp coconut bits
• 1 tsp fennel seeds
• 1 onion
• 1 tomato
• ¼ tsp turmeric powder
• 3 tsp oil
• ¼ tsp mustard seeds
• Few curry leaves
• ½ tsp red chili powder
• ½ tsp coriander powder
• As needed salt
• Few drops coconut oil

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference.

Kala Chana (Black Chickpeas): Health Benefits & Selection

Black chickpeas, or kala chana, are nutritional powerhouses! They’re packed with protein, fiber, and iron. When buying, look for chickpeas that are plump and have a uniform color. 1 cup of dried chickpeas is about 172g.

Scrapped Coconut: Fresh vs. Dried & Regional Variations

Traditionally, this recipe uses freshly scrapped coconut. It adds a beautiful sweetness and texture. However, if fresh isn’t available, unsweetened desiccated coconut works well too. In some parts of Kerala, they even use coconut milk for an extra creamy curry! ¼ cup of scrapped coconut is roughly 30g.

Fennel Seeds: Aromatic Spice & Digestive Aid

Don’t skip the fennel seeds! They add a lovely anise-like flavor and are known for their digestive benefits. Lightly toasting them before grinding enhances their aroma. 1 tsp of fennel seeds is about 5g.

Coconut Oil: Traditional Flavor & Health Properties

Coconut oil is the traditional fat used in South Indian cooking. It imparts a subtle coconut flavor and has a high smoke point. A few drops at the end really elevate the dish.

Mustard Seeds & Curry Leaves: South Indian Flavor Base

These two are a match made in heaven! Tempering mustard seeds in hot oil until they pop releases their nutty flavor, and curry leaves add a fragrant, citrusy note.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Start by soaking the black chickpeas in water for at least 8 hours, or even overnight. This helps them cook evenly. Then, cook them with a pinch of salt until they’re nice and tender.
2. While the chickpeas are cooking, finely chop your onion and tomato. Having everything prepped makes the cooking process so much smoother.
3. Now, let’s make the coconut-fennel paste. Dry roast the scrapped coconut and fennel seeds in a pan until they turn golden brown and fragrant. Be careful not to burn them! Then, grind them into a smooth paste with a little water.
4. Heat the oil in a pan over medium heat. Add the coconut bits and roast until golden brown. Set them aside – these add a lovely textural element at the end.
5. In the same pan, temper the mustard seeds until they start to splutter. Add the curry leaves and let them sizzle for a few seconds. Then, add the chopped onions and sauté until they become translucent.
6. Add the chopped tomatoes and cook until they soften. Stir in the red chili powder, coriander powder, turmeric powder, and salt. Cook for a few minutes until the raw aroma disappears.
7. Add the cooked chickpeas and about 1 cup (240ml) of water. Simmer for about 5 minutes, allowing the flavors to meld.
8. Pour in the ground coconut-fennel paste and adjust the consistency with more water if needed. Simmer for another 5 minutes, stirring occasionally.
9. Stir in the roasted coconut bits and cook for 2 minutes. Finally, finish with a drizzle of coconut oil. That little touch makes all the difference!

Expert Tips

• Don’t overcrowd the pan when roasting the coconut bits – roast in batches if necessary.
• For a smoother curry, you can blend a small portion of the cooked chickpeas before adding the coconut-fennel paste.
• Taste and adjust the seasoning as you go. Everyone’s palate is different!

Variations

• Vegan Adaptation: This recipe is naturally vegan!
• Gluten-Free Adaptation: This recipe is naturally gluten-free.
• Spice Level Adjustment: For a milder curry, reduce the amount of red chili powder. For a spicier kick, add a pinch of cayenne pepper. My friend, Priya, loves to add a finely chopped green chili for extra heat!
• Festival Adaptation: This curry is often made during Onam and Pongal festivals in South India. Some families add a small amount of jaggery (gur) for a touch of sweetness during these celebrations.

Serving Suggestions

Kala Chana is incredibly versatile. It’s fantastic with:

• Puttu (steamed rice cakes) – a classic combination!
• Roti or chapati (Indian flatbreads)
• Steamed rice
• Even a side of crusty bread for soaking up all that delicious gravy!

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. It actually tastes even better the next day as the flavors have more time to develop!

FAQs

What is Kala Chana and how is it different from other chickpeas?

Kala Chana, or black chickpeas, have a darker color and a slightly nutty flavor compared to the more common beige chickpeas (Kabuli Chana). They also have a tougher outer skin and take longer to cook.

Can I use canned black chickpeas to save time?

Yes, you can! Just rinse and drain the canned chickpeas before adding them to the curry. Keep in mind that the flavor might not be as deep as when using dried chickpeas.

How can I adjust the consistency of the curry?

Simply add more water if you prefer a thinner curry, or simmer for a longer time to thicken it up.

What is the best way to grind the coconut-fennel paste?

A high-powered blender or food processor works best. Add a little water at a time to help it blend into a smooth paste.

Can this curry be made ahead of time?

Absolutely! You can make the curry a day or two in advance. The flavors will meld even more beautifully.

What are some good accompaniments besides puttu, roti, and rice?

Try it with a side of raita (yogurt dip) or a simple vegetable stir-fry. A papadum (Indian crispbread) adds a nice crunch too!