Authentic Chana Masala Recipe – Chickpeas with Coconut & Green Chilies

Last Updated on 2 months by Neha Deshmukh

Authentic Chana Masala Recipe – Chickpeas with Coconut & Green Chilies

Hey everyone! Today, I’m sharing a chana masala recipe that’s a little different – it’s got a gorgeous South Indian twist thanks to the addition of coconut and green chilies. It’s a dish my grandmother used to make, and the aroma always filled the house with such warmth. It’s comforting, flavorful, and surprisingly easy to put together. Let’s get cooking!

Why You’ll Love This Recipe

This isn’t your typical North Indian chana masala. The coconut adds a subtle sweetness and creamy texture, while the green chilies give it a lovely kick. It’s a fantastic way to experience the diverse flavors of Indian cuisine. Plus, it’s a relatively quick weeknight meal that’s packed with protein and fiber. You’ll absolutely love how simple yet satisfying this dish is!

Ingredients

Here’s what you’ll need to make this delicious chana masala:

• 1 cup Chickpeas (approx. 200g)
• 1 tablespoon Coconut Oil (approx. 15ml)
• 3 tablespoons Grated Coconut (approx. 30g)
• 1 Green Chillies (adjust to your spice preference)
• 1 teaspoon Mustard Seeds (approx. 5g)
• 1-2 Whole Dry Red Chillies
• Curry Leaves (as required – a small sprig is usually enough)
• A pinch Asafoetida (Hing)
• Salt to taste

Ingredient Notes

Let’s talk ingredients! A few things will really make this recipe shine.

• Chickpeas: I prefer using kabuli chana (white chickpeas) for this recipe, but desi chana (brown chickpeas) work beautifully too – they have a slightly nuttier flavor.
• Coconut: Freshly grated coconut is always best, but unsweetened desiccated coconut will do in a pinch. Just make sure it’s good quality!
• Coconut Oil: Don’t skimp on the coconut oil! It really contributes to the authentic South Indian flavor. Look for a good quality, cold-pressed oil if you can.
• Green Chilies: Adjust the number of green chilies based on how spicy you like things. I usually use one, but feel free to add more if you’re a chili head!
• Asafoetida (Hing): This might seem like an unusual ingredient, but it adds a wonderful savory depth. It’s often used in Indian cooking to aid digestion and adds a unique umami flavor.

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, rinse and soak the chickpeas in plenty of water for at least 6 hours, or even better, overnight. This helps them cook evenly and makes them easier to digest.
2. Drain the soaked water and give the chickpeas another rinse. Then, transfer them to a pressure cooker and cook until they’re wonderfully soft – usually about 3-4 whistles.
3. While the chickpeas are cooking, let’s make the coconut-chili mixture. Simply blend the grated coconut and green chilies in a mixer or food processor until you get a slightly coarse paste. Set this aside.
4. Now for the tempering! Heat the coconut oil in a pan over medium heat. Once hot, add the mustard seeds. Let them splutter and pop – that’s when you know they’re ready.
5. Add the whole dry red chilies, asafoetida (hing), and curry leaves to the pan. Sauté for a few seconds until the curry leaves are fragrant.
6. Finally, add the cooked chickpeas and the coconut-chili mixture to the pan. Add salt to taste and mix everything well. Let it simmer for a few minutes to allow the flavors to meld together.
7. Serve warm and enjoy!

Expert Tips

• Don’t overcrowd the pressure cooker. Cook the chickpeas in batches if necessary.
• If you don’t have a pressure cooker, you can boil the chickpeas in a pot on the stovetop. It will take longer, about 1-1.5 hours, until they are tender.
• Taste and adjust the salt as needed.

Variations

This recipe is a great base for experimentation!

• Vegan Adaptation: This recipe is naturally vegan!
• Spice Level Adjustment (Mild to Spicy): Reduce or omit the green chilies for a milder flavor. Add a pinch of chili powder for extra heat.
• Regional Variations:
  • Coastal Karnataka Style: My friend’s mom adds a squeeze of lime juice at the end for a tangy twist.
  • Tamil Nadu Style: Some families add a small piece of jaggery (gur) to balance the flavors.
• Festival Adaptations: This chana masala is a wonderful addition to a festive spread. It’s often served as part of Onam Sadya in Kerala or during Ganesh Chaturthi celebrations.

Serving Suggestions

This chana masala is delicious on its own, but it’s even better with some accompaniments!

• Serve with steamed rice for a comforting meal.
• Enjoy with roti or chapati for a complete Indian spread.
• A side of sliced onions and a wedge of lime add a refreshing touch.

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!

What is the best way to soak chickpeas for optimal digestion?

Soaking chickpeas overnight is ideal. You can also add a pinch of baking soda to the soaking water – this helps break down the phytic acid, making them easier to digest.

Can I use canned chickpeas instead of dried? What adjustments should I make?

Yes, you can! Drain and rinse a 15-ounce (425g) can of chickpeas and add them directly to the tempering. You won’t need to cook them. Reduce the salt slightly, as canned chickpeas often contain sodium.

What is asafoetida (hing) and where can I find it?

Asafoetida is a resin with a pungent smell that adds a savory flavor to Indian dishes. You can find it in Indian grocery stores, online, or sometimes in the spice aisle of well-stocked supermarkets.

How can I adjust the heat level of this chana masala?

Remove the seeds from the green chilies before blending for a milder flavor. You can also add a pinch of Kashmiri chili powder for color without adding much heat.

What side dishes complement this chana masala perfectly?

Steamed rice, roti, a simple cucumber raita, or a side of papadums are all excellent choices!