Authentic Kala Chana Recipe – Black Chickpea Snack with Coconut

Last Updated on 2 months by Neha Deshmukh

Authentic Kala Chana Recipe – Black Chickpea Snack with Coconut

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – a wonderfully flavorful Kala Chana snack. Growing up, my grandmother would make this during festivals, and the aroma would fill the entire house. It’s a comforting, slightly spicy, and incredibly satisfying treat. I’m so excited to share her version with you!

Why You’ll Love This Recipe

This Kala Chana recipe isn’t just delicious; it’s also packed with goodness. It’s a fantastic source of plant-based protein and fiber, making it a healthy and filling snack. Plus, the blend of spices and the sweetness of coconut create a truly unique and irresistible flavour. It’s perfect for a festive occasion, a quick afternoon bite, or even as a healthy offering to guests.

Ingredients

Here’s what you’ll need to make this delightful snack:

• 1 cup Kondakadalai (kala chana) – about 170g
• ½ teaspoon Salt (or to taste)
• ½ teaspoon Asafoetida (hing)
• 1 cup Grated coconut – about 100g
• 1 tablespoon Chana dal (kadalai paruppu) – about 20g
• 1 teaspoon Coriander seeds
• ½ teaspoon Pepper
• 1 teaspoon Cumin seeds
• 2 Red chillies (adjust to your spice preference)
• 2 teaspoons Oil (for tempering)
• ½ teaspoon Mustard seeds
• 2 Urad dal
• 8 Curry leaves

Ingredient Notes

Let’s talk about some of the key ingredients and how to get the best out of them:

Kondakadalai/Kala Chana: These black chickpeas are a staple in Indian cuisine, especially in South India. They’re incredibly nutritious, boasting a high protein and fiber content. You can usually find them at Indian grocery stores, or even in the international aisle of larger supermarkets.

Asafoetida (Hing): Don’t be scared off by the smell! A little asafoetida goes a long way. It adds a unique umami flavour and is known for its digestive properties – a real bonus with beans! It helps break down the complex carbohydrates in the chickpeas, making them easier to digest.

The Spice Blend: This is where the magic happens. The combination of coriander, cumin, pepper, and red chillies creates a warm, aromatic, and slightly spicy flavour profile that’s characteristic of South Indian cooking. Don’t skimp on roasting the spices – it really brings out their flavour.

Fresh vs. Desiccated Coconut: I always recommend fresh grated coconut for this recipe. It adds a lovely sweetness and texture. However, if you can’t find fresh, desiccated coconut will work in a pinch. Use about ¾ cup of desiccated coconut.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, soak the kala chana overnight in plenty of fresh water. This is crucial for softening them up and reducing cooking time.
2. Drain the soaked chana and transfer them to a pressure cooker. Add fresh water (about 2-3 cups), salt, and asafoetida. Pressure cook for 4-5 whistles, or until the chana is tender but still holds its shape.
3. While the chana is cooking, let’s prepare the masala powder. Dry roast the chana dal, coriander seeds, pepper, cumin seeds, red chillies, and asafoetida in a pan over medium heat until aromatic. Be careful not to burn them!
4. Once cooled, grind the roasted spices into a fine powder. A coffee grinder or a small spice grinder works perfectly for this.
5. Now for the tempering! Heat the oil in a pan over medium heat. Add the mustard seeds and let them splutter. Then, add the urad dal and curry leaves, and sauté for a few seconds until the urad dal turns golden brown.
6. Add the cooked and drained kala chana to the tempering. Sauté for about 2 minutes, allowing the flavours to meld together.
7. Mix in the prepared masala powder and grated coconut. Cook for another 2 minutes on medium flame, stirring constantly, until everything is well combined and heated through.
8. And that’s it! Your authentic Kala Chana snack is ready to be served.

Expert Tips

Here are a few tips to help you nail this recipe:

Soaking & Pressure Cooking Kala Chana: Don’t skip the soaking step! It significantly reduces cooking time and makes the chana easier to digest. The chana should be tender but not mushy. If they’re still hard after 5 whistles, add a little more water and cook for another whistle.

Roasting & Grinding Spices: Roasting the spices is key to unlocking their full flavour potential. Keep a close eye on them, as they can burn quickly. Grind the spices while they’re still slightly warm for the best results.

Tempering Techniques: The tempering is the foundation of flavour in this dish. Make sure the oil is hot enough before adding the mustard seeds, and be careful not to burn the curry leaves.

Variations

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

Vegan Adaptation: This recipe is naturally vegan! Just double-check that your asafoetida doesn’t contain any hidden animal products (some brands do).

Gluten-Free Adaptation: This recipe is also naturally gluten-free.

Spice Level Adjustment: My family likes a good kick, but you can easily adjust the spice level. Use fewer red chillies for a milder flavour, or add more for extra heat.

Festival Adaptations: This snack is traditionally made during festivals like Navratri, Diwali, and Pongal. You can add a pinch of turmeric powder for a vibrant colour during festive occasions.

Serving Suggestions

Serve this Kala Chana warm as a snack with a cup of chai, or as a side dish with your favourite Indian meal. It’s also a popular offering as prasadam (a sacred offering) during religious ceremonies.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving.

FAQs

Let’s answer some common questions:

What is Kondakadalai/Kala Chana and where can I find it? Kondakadalai, also known as Kala Chana, are black chickpeas. You can find them at Indian grocery stores or in the international aisle of larger supermarkets.

Can I use a different type of bean instead of Kala Chana? While Kala Chana has a unique flavour and texture, you could try using Kabuli Chana (white chickpeas) as a substitute. However, the flavour won’t be quite the same.

How do I adjust the spice level of this recipe? Simply adjust the number of red chillies you use. Remove the seeds from the chillies for a milder flavour.

Can this be made in an Instant Pot? Yes! You can cook the Kala Chana in an Instant Pot. Use the same amount of water and cook on high pressure for about 20-25 minutes, followed by a natural pressure release.

How long does the masala powder stay fresh? The masala powder will stay fresh for about 2-3 weeks if stored in an airtight container in a cool, dark place.

Is asafoetida essential for this recipe, and can I omit it? While asafoetida adds a unique flavour and aids digestion, you can omit it if you don’t have it. However, the flavour will be slightly different.