Authentic Brown Chana Recipe – Indian Curry with Coconut & Spices

Last Updated on 2 months by Neha Deshmukh

Authentic Brown Chana Recipe – Indian Curry with Coconut & Spices

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – a comforting and flavourful Brown Chana Curry. This isn’t just any chana recipe; it’s a hug in a bowl, packed with aromatic spices and the subtle sweetness of coconut. I first made this when I was craving something warm and nourishing, and it’s been a family favourite ever since. It’s surprisingly easy to make, even on a busy weeknight, and the results are so worth it.

Why You’ll Love This Recipe

This Brown Chana Curry is more than just a delicious meal. It’s a celebration of simple ingredients and bold flavours. You’ll love it because:

• It’s incredibly flavourful – the spices really shine!
• It’s a healthy and hearty meal, perfect for lunch or dinner.
• It’s relatively quick to make, especially if you soak the chana overnight.
• It’s a fantastic way to explore the diverse world of Indian cuisine.

Ingredients

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

• 1 cup brown chana (approximately 180g)
• 1 medium onion (approximately 150g), chopped
• 1 tablespoon ginger (approximately 15g), grated
• 1 tablespoon garlic (approximately 7g), crushed
• 2 tablespoons coconut pieces (approximately 20g)
• 0.5 teaspoon turmeric powder (approximately 2g)
• 1 teaspoon red chilli powder (approximately 5g)
• 1.5 teaspoons coriander powder (approximately 6g)
• 1 teaspoon garam masala powder (approximately 5g)
• 1 tablespoon coconut oil (approximately 15ml)
• 1 teaspoon mustard seeds (approximately 5g)
• 1 sprig curry leaves (approximately 8-10 leaves)
• 2 nos red chillies, broken into pieces

Ingredient Notes

Let’s talk ingredients! A few little tips to make sure your chana turns out perfect:

• Brown Chana (Desi Chana): This is the star! Brown chana is a fantastic source of protein and fibre, keeping you full and satisfied. It has a slightly nuttier flavour than white chickpeas.
• Spice Levels: Feel free to adjust the red chilli powder to your liking. Some regions in India prefer a milder flavour, while others like to turn up the heat!
• Coconut Oil: I love using coconut oil in this recipe. It adds a beautiful aroma and subtle sweetness that complements the spices perfectly. You can substitute with vegetable oil or ghee if you prefer, but coconut oil really elevates the flavour.
• Curry Leaves: Don’t skip these! They add a unique, citrusy aroma that’s essential to South Indian cooking. If you can’t find fresh curry leaves, you can sometimes find them frozen.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First things first, soak the brown chana overnight, or for at least 8 hours. This helps them cook evenly and become beautifully tender. Give them a good rinse after soaking.
2. Now, add the soaked chana to a pressure cooker with 1 cup of water (approximately 240ml). Pressure cook for 5-6 whistles, or until the chana is soft and easily mashed. Don’t discard the cooking water – it’s full of flavour!
3. While the chana is cooking, let’s start the tempering. Heat the coconut oil in a clay pot (or a deep pan) over medium heat. Once hot, add the mustard seeds. Wait for them to splutter – that’s when you know they’re ready!
4. Add the curry leaves and broken red chillies to the pot. Sauté for a few seconds until fragrant.
5. Next, add the chopped onions, crushed garlic, and grated ginger. Sauté until the onions turn a lovely golden brown colour. This usually takes about 5-7 minutes.
6. Now for the spice magic! Mix together the turmeric powder, red chilli powder, coriander powder, and garam masala powder. Add this spice blend to the pot and sauté for about 30 seconds, stirring constantly to prevent burning.
7. Add the coconut pieces and stir-fry for another minute.
8. Finally, pour in the cooked chana along with its cooking water into the pot. Mix everything well and cook until the liquid evaporates, leaving a slightly moist texture. This usually takes about 5-10 minutes.

Expert Tips

• Don’t overcook the chana! You want them to be tender, but not mushy.
• Adjust the amount of water depending on how thick you like your curry.
• A pinch of salt really brings out the flavours – don’t forget it!

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: This recipe is naturally vegan! Just ensure your garam masala doesn’t contain any animal-derived ingredients.
• Spice Level Adjustments: My friend, Priya, loves a fiery curry, so she adds an extra teaspoon of red chilli powder. For a milder flavour, reduce the chilli powder or omit it altogether.
• Regional Variations – Maharashtra Style: Add a tablespoon of goda masala for a distinctly Maharashtrian flavour.
• Regional Variations – Kerala Style: Include a pinch of asafoetida (hing) in the tempering for a unique Kerala touch.
• Festival Adaptations: This chana is often made during Onam and Ganesh Chaturthi in South India as part of the festive sadhya (feast).

Serving Suggestions

Serve this Brown Chana Curry hot with fluffy rice or warm roti. A side of raita (yogurt dip) and a simple salad makes it a complete and satisfying meal.

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:

• Is brown chana healthier than white chana? Yes, brown chana generally has a lower glycemic index and a higher fibre content than white chana, making it a healthier option for managing blood sugar levels.
• Can I use a different type of bean? While brown chana is traditional, you can experiment with other beans like black chickpeas (kala chana) or even kidney beans.
• How do I adjust the spice level? Start with less chilli powder and add more to taste. You can also use Kashmiri chilli powder for colour without adding too much heat.
• What is the best way to serve this chana? It’s delicious with rice, roti, or even naan! A side of yogurt and salad complements the flavours beautifully.
• Can I make this recipe in an Instant Pot? Absolutely! Reduce the pressure cooking time to about 20-25 minutes, followed by a natural pressure release.

Enjoy this delicious and authentic Brown Chana Curry! I hope it brings a little bit of Indian sunshine to your kitchen. Let me know in the comments how it turns out for you!