Black Chana Curry Recipe – Plantain & Yam with Coconut

Last Updated on 6 months ago by Neha Deshmukh

Black Chana Curry Recipe – Plantain & Yam with Coconut

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – a comforting and flavorful Black Chana Curry with plantain, yam, and a generous dose of coconut. This isn’t just a curry; it’s a taste of home, a dish my grandmother used to make, and one that always brings back warm memories. It’s a little bit different, a little bit special, and I can’t wait to share it with you.

Why You’ll Love This Recipe

This Black Chana Curry is a delightful blend of textures and tastes. The earthy black chickpeas pair beautifully with the sweetness of plantain and the subtle nuttiness of elephant foot yam. The coconut milk and spice blend create a rich, aromatic gravy that’s simply irresistible. It’s a hearty, satisfying meal that’s perfect for a cozy weeknight dinner or a festive occasion. Plus, it’s packed with nutrients!

Ingredients

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

• ?? cup black chana (black chickpeas)
• ?? teaspoon salt (plus more to taste)
• 1.5 cups water (for soaking & cooking chickpeas)
• 1 to 1.25 cups plantain, chopped
• 1 cup elephant foot yam, chopped
• ?? teaspoon turmeric powder
• ?? teaspoon black pepper powder
• 1.5 cups water (for veggies)
• 1 teaspoon jaggery
• ?? cup grated fresh coconut
• 1 teaspoon cumin seeds
• 2 dry red chilies
• 2 tablespoons coconut oil
• ?? teaspoon mustard seeds
• ?? teaspoon urad dal (split black lentils)
• 8 to 10 curry leaves
• 1 dry red chili
• ?? cup grated fresh coconut (for tempering)

Ingredient Notes

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

Black Chana (Black Chickpeas) – A Nutritional Powerhouse

Black chana, also known as kala chana, is a fantastic source of protein and fiber. It has a slightly nutty flavor and holds its shape well during cooking. I always soak mine overnight – it really cuts down on the cooking time and makes them easier to digest.

Plantain and Elephant Foot Yam – Regional Root Vegetables

Plantain (raw banana) adds a lovely sweetness to the curry, while elephant foot yam (suran) provides a unique, slightly starchy texture. Don’t be intimidated by the yam! It’s incredibly nutritious, but make sure it’s cooked thoroughly to avoid any itchiness.

Coconut – Fresh vs. Dried & Its Role in South Indian Cuisine

Coconut is essential in South Indian cooking. Freshly grated coconut is best, but unsweetened desiccated coconut can be used in a pinch. The coconut adds richness and a beautiful aroma to the curry. It really ties all the flavors together.

Spice Blend – The Heart of the Flavor

Turmeric and black pepper aren’t just about flavor; they also have amazing health benefits! Feel free to adjust the amount of red chilies to your liking.

Coconut Oil – Traditional Cooking Medium

Coconut oil is the traditional cooking medium for this curry, and it really enhances the flavor. If you don’t have coconut oil, you can use vegetable oil, but the flavor won’t be quite the same.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, soak the black chana overnight in plenty of water. This is a crucial step for tender chickpeas. The next day, drain the water and pressure cook the chickpeas with a teaspoon of salt and 1.5 cups of water for about 10 minutes, or 12-14 whistles. Set aside.
2. While the chickpeas are cooking, chop your plantain and elephant foot yam into bite-sized pieces. In a separate pot, cook the chopped veggies with a teaspoon of salt, a pinch of turmeric powder, a dash of black pepper powder, and 1.5 cups of water until they are tender.
3. Now, let’s make the coconut paste. Grind about a cup of grated fresh coconut with a teaspoon of cumin seeds and 2 dry red chilies with a little water to form a semi-fine paste.
4. Combine the cooked chickpeas, cooked veggies, and the coconut paste in a large pot. Add a teaspoon of jaggery to balance the flavors and simmer for about 10-15 minutes, allowing everything to meld together beautifully.
5. Time for the tempering! Heat 2 tablespoons of coconut oil in a small pan. Add a teaspoon of mustard seeds and let them splutter. Then, add a teaspoon of urad dal and sauté until golden brown. Add 8-10 curry leaves and 1 dry red chili, frying for a few seconds until fragrant. Finally, sprinkle in about a cup of grated fresh coconut and fry until golden.
6. Pour the tempering over the curry and mix well. Let the flavors meld for another 5 minutes before serving hot with steamed rice.

Expert Tips

• Don’t skip the soaking step for the chickpeas! It makes a huge difference.
• Taste and adjust the seasoning as you go. Everyone’s palate is different.
• If the curry is too thick, add a little hot water to reach your desired consistency.

Variations

• Vegan Adaptation: This recipe is naturally vegan!
• Gluten-Free Adaptation: This recipe is naturally gluten-free.
• Spice Level Adjustment: Reduce the number of red chilies for a milder curry, or add more for extra heat. My friend, Priya, loves to add a pinch of cayenne pepper for an extra kick!
• Festival Adaptation (Onam/Vishnu Puja): This curry is often made during Onam and Vishnu Puja in Kerala. It’s considered a very auspicious dish.

Serving Suggestions

This Black Chana Curry is best served hot with steamed rice. It also pairs well with roti or paratha. A side of papadums and a dollop of yogurt complete the meal perfectly.

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

What is Black Chana and where can I find it?

Black chana, or black chickpeas, are a type of legume popular in Indian cuisine. You can usually find them at Indian grocery stores or online.

Can I use canned black chickpeas instead of dried?

Yes, you can! If you’re short on time, canned chickpeas are a convenient option. Just rinse them well before using. You may need to reduce the cooking time slightly.

What can I substitute for Elephant Foot Yam if it’s unavailable?

If you can’t find elephant foot yam, you can substitute it with potatoes or sweet potatoes. The texture won’t be exactly the same, but it will still be delicious.

How do I adjust the sweetness level in this curry?

The jaggery adds a subtle sweetness. If you prefer a less sweet curry, reduce the amount of jaggery or omit it altogether.

Can this curry be made ahead of time?

Yes, you can make this curry a day ahead. The flavors actually develop even more overnight!

Is there a difference between using fresh coconut and coconut milk?

Yes, there is! Fresh coconut adds a more vibrant flavor and texture. Coconut milk is a good substitute if you don’t have fresh coconut, but it will result in a slightly different flavor profile.

Enjoy this recipe, and let me know what you think! I hope it brings a little bit of sunshine to your kitchen.