Authentic Black Chickpea Curry Recipe – Kerala Style Chana Masala

Last Updated on 4 months by Neha Deshmukh

Authentic Black Chickpea Curry Recipe – Kerala Style Chana Masala

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – a Kerala-style black chickpea curry, or kadala curry as we call it back home. This isn’t your typical chana masala; it’s infused with the unique flavors of Kerala, making it incredibly aromatic and comforting. I first learned to make this from my grandmother, and it instantly transported me back to family gatherings and the delicious smells of her kitchen.

Why You’ll Love This Recipe

This kadala curry is more than just a delicious meal. It’s a taste of Kerala! It’s packed with flavor from the unique spice blend, has a wonderfully creamy texture thanks to the coconut, and is surprisingly easy to make. Plus, it’s a fantastic source of plant-based protein. You’ll absolutely love how the fragrant spices mingle with the tender chickpeas.

Ingredients

Here’s what you’ll need to create this Kerala masterpiece:

• 1 cup black chickpeas (about 170g)
• 4 cups water (950ml)
• Salt to taste (start with about 1 tsp/6g)
• 1 tsp coconut oil (15ml)
• 1 inch cinnamon stick (about 2.5g)
• 2 cardamom pods
• 3 cloves
• 1 tsp fennel seeds (about 5g)
• 1 medium onion, chopped (about 150g)
• 2 cloves garlic, minced
• 1 inch ginger, grated
• 1 medium tomato, chopped (about 120g)
• ½ – ¾ cup coconut, grated (about 60-90g)
• Few curry leaves (about 10-12)
• ½ tsp turmeric powder (about 2g)
• 1 tsp Kashmiri red chilli powder (adjust to taste, about 4g)
• 1 tsp coriander powder (about 5g)
• ½ – 1 tsp garam masala (adjust to taste, about 2-5g)
• 1 tsp mustard seeds (about 5g)
• 1 dried red chilli
• 5 shallots, chopped
• 1 green chilli, slit

Ingredient Notes

Let’s talk ingredients! Using the right ones makes all the difference.

• Black Chickpeas: These are also known as kala chana. They have a slightly nutty flavor and hold their shape well during cooking. You can find them at most Indian grocery stores.
• Kerala Spices: Fennel seeds and curry leaves are essential for that authentic Kerala flavor. Don’t skip them! The curry leaves especially add a beautiful aroma.
• Coconut Oil: This is the traditional cooking oil in Kerala. It imparts a subtle sweetness and a distinct flavor. If you don’t have it, you can substitute with vegetable oil, but the flavor won’t be quite the same.
• Coconut: Freshly grated coconut is best, but unsweetened desiccated coconut works in a pinch. If using desiccated, you might need to add a little extra water to the masala paste.
• Kashmiri Red Chilli Powder: This adds color and a mild heat. Feel free to adjust the amount depending on your spice preference.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, soak the black chickpeas in plenty of water for at least 6-8 hours, or overnight. This helps them cook faster and become more tender.
2. Drain the soaked chickpeas and add them to a pressure cooker with 4 cups of fresh water and salt. Pressure cook for 7 whistles, or until the chickpeas are completely tender. Set aside.
3. While the chickpeas are cooking, let’s make the masala paste. Heat a teaspoon of coconut oil in a pan. Add the cinnamon stick, cardamom pods, and cloves. Sauté for a minute until fragrant.
4. Add the fennel seeds, chopped onion, minced garlic, and grated ginger. Sauté until the onions turn translucent and golden brown.
5. Next, add the chopped tomato and grated coconut. Cook for another 5-7 minutes, stirring occasionally, until the tomatoes soften.
6. Add the turmeric powder, Kashmiri red chilli powder, and coriander powder. Sauté for another minute, making sure the spices don’t burn.
7. Remove from heat and let it cool slightly. Then, transfer the mixture to a blender and add a little water. Blend until you have a smooth, creamy paste.
8. Now, let’s assemble the curry. Heat another teaspoon of coconut oil in a kadai (a deep frying pan) or a large pot.
9. Temper the oil with mustard seeds. Once they splutter, add the dried red chilli and curry leaves.
10. Add the chopped shallots and slit green chilli. Sauté until the shallots turn translucent.
11. Add the prepared masala paste and cook for 2 minutes, stirring constantly.
12. Add the pressure-cooked chickpeas and salt to taste. Mix well to coat the chickpeas with the masala.
13. If the gravy is too thick, add a little water to adjust the consistency.
14. Simmer for 15 minutes, allowing the flavors to meld together beautifully.

Expert Tips

• Don’t overcook the chickpeas! They should be tender but still hold their shape.
• Roasting the spices briefly before grinding them enhances their flavor.
• Adjust the amount of chilli powder to your liking.

Variations

• Vegan Adaptation: This recipe is naturally vegan!
• Spice Level Adjustment: For a milder curry, reduce the amount of Kashmiri red chilli powder. For a spicier kick, add a pinch of cayenne pepper.
• Festival Adaptations: This curry is often made during Onam and Vishnu festivals in Kerala.
• Gluten-Free Note: This recipe is naturally gluten-free.

Serving Suggestions

This kadala curry is incredibly versatile. It’s traditionally served with:

• Puttu: Steamed rice cakes – a classic Kerala breakfast.
• Appam: Soft, lacy pancakes with a crispy edge.
• Dosa: Thin, crispy crepes made from fermented rice and lentil batter.

But honestly, it’s delicious with plain rice or roti too!

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. The flavors actually develop even more overnight!

FAQs

1. What is the best type of black chickpea to use for this curry?

Definitely kala chana! They hold their shape well and have a lovely nutty flavor.

2. Can I make the masala paste ahead of time? How should I store it?

Absolutely! You can make the masala paste a day or two in advance. Store it in an airtight container in the refrigerator.

3. What if I don’t have a pressure cooker? Can I cook the chickpeas another way?

Yes, you can! Soak the chickpeas overnight. Then, boil them in a pot with plenty of water until they are tender – this will take about 1-1.5 hours.

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

Add more water for a thinner gravy, or simmer for a longer time to reduce it and make it thicker.

5. What is the significance of using coconut oil in Kerala cuisine?

Coconut oil is deeply ingrained in Kerala’s culinary tradition. It adds a unique flavor and aroma to dishes, and is also believed to have health benefits.

6. Can I use dried coconut instead of fresh?

Yes, you can! Use about ¾ cup of unsweetened desiccated coconut. You might need to add a little extra water when blending the masala paste.

Enjoy this little piece of Kerala in your kitchen! Let me know how it turns out in the comments below. Happy cooking!