Last Updated on 2 months by Neha Deshmukh

Black Chana Masala Recipe – Authentic Coconut & Fennel Flavors

Introduction

Oh, black chana masala! This dish holds a special place in my heart. It reminds me of my grandmother’s kitchen, filled with the aroma of spices and the comforting warmth of a home-cooked meal. It’s a little different from your typical chana masala – the addition of coconut and fennel seeds gives it a unique, South Indian-inspired twist that’s just divine. I’m so excited to share this family favorite with you. It’s surprisingly easy to make, and the flavors are absolutely incredible.

Why You’ll Love This Recipe

This Black Chana Masala isn’t just delicious; it’s packed with goodness! It’s a hearty, protein-rich meal that’s perfect for a weeknight dinner or a festive gathering. The coconut adds a subtle sweetness and creaminess, while the fennel seeds lend a beautiful aromatic complexity. Plus, it’s naturally vegan and gluten-free (with a little attention to the oil you use – more on that later!). You’ll love how flavorful and satisfying this dish is.

Ingredients

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

• 1 cup Black chana (Karuppu kondakadalai)
• 2 Onion
• 3 Tomato
• 1 tablespoon Garlic
• 1 teaspoon Red chilli powder
• ?? teaspoon Coriander seeds powder (about 1 tbsp)
• ?? teaspoon Garam masala powder (about 1 tsp)
• ?? teaspoon Turmeric powder (about ½ tsp)
• ?? Lemon
• 1 tablespoon Coriander leaves
• Salt, to taste
• ?? cup Coconut (fresh or desiccated)
• 8 Cashew nuts
• ?? teaspoon Fennel seeds (about 1 tsp)
• ?? inch Ginger
• 3 Green chilli
• 1 tablespoon Oil
• 1 Biryani leaf
• 1 Clove
• 1 Cardamom
• 1 teaspoon Cumin seeds
• 1 sprig Curry leaves

Ingredient Notes

Let’s talk ingredients! Getting these right will really elevate your chana masala.

Black Chana (Karuppu Kondakadalai): Regional Variations & Health Benefits

Black chana, also known as kala chana, is a powerhouse of nutrients! It’s packed with protein, fiber, and iron. You can find it at most Indian grocery stores. In some regions of India, it’s called kala chana or desi chana. Soaking is crucial for tender chana.

Coconut: Fresh vs. Dried – Which to Use?

Traditionally, fresh coconut is used, and it really does add a lovely flavor. However, desiccated coconut works beautifully too! If using desiccated, I recommend soaking it in a little warm water for about 10 minutes to soften it before grinding. About 1 cup of grated fresh coconut equates to ¾ cup of desiccated.

Fennel Seeds: The Secret to Authentic Flavor

Don’t skip the fennel seeds! They add a unique sweetness and aroma that’s characteristic of this recipe. Lightly toasting them before grinding enhances their flavor even more.

Spice Blend: Understanding the Garam Masala

Garam masala is a blend of warming spices, and every family has their own version. You can use a store-bought blend, or make your own! Common ingredients include cinnamon, cloves, cardamom, and black pepper.

Oil: Choosing the Right Oil for Tempering

I prefer using a neutral-flavored oil like sunflower or vegetable oil for tempering the spices. If you want a more flavorful oil, you can use mustard oil, but be mindful of its strong taste. For a vegan option, ensure your oil is plant-based.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Soak the Chana: Start by soaking the black chana overnight in plenty of water. This is key to getting them nice and tender.
2. Cook the Chana: Drain the soaked chana and add them to a pressure cooker with fresh water and a pinch of salt. Pressure cook for 4-5 whistles, or until they are soft but still hold their shape.
3. Make the Coconut Paste: While the chana is cooking, grind the coconut, fennel seeds, ginger, green chillies, and cashews into a smooth paste using a little water.
4. Temper the Spices: Heat the oil in a pan over medium heat. Add the biryani leaf, clove, cardamom, cumin seeds, and curry leaves. Let them sizzle for a few seconds until fragrant.
5. Sauté the Aromatics: Add the garlic and sauté until fragrant, about a minute. Then, add the chopped onions and tomatoes. Cook until they are soft and mushy.
6. Add the Spice Powders: Mix in the red chilli powder, coriander powder, turmeric powder, and garam masala. Sauté for another minute until fragrant.
7. Combine & Simmer: Add the cooked chana with its cooking water to the pan. Simmer for 2 minutes, allowing the flavors to meld.
8. Stir in the Coconut Paste: Stir in the ground coconut paste. Adjust the consistency with water if needed.
9. Boil & Finish: Boil for 5-6 minutes until the masala has thickened. Finish with a squeeze of lemon juice and a sprinkle of fresh coriander leaves.

Expert Tips

• Don’t overcook the chana! You want them to be tender, but not mushy.
• Adjust the spice level to your liking. Add more or less red chilli powder depending on your preference.
• A splash of water helps to create a smoother gravy.

Variations

Let’s get creative!

Vegan Adaptation

This recipe is naturally vegan! Just ensure you’re using a plant-based oil.

Gluten-Free Adaptation

This recipe is naturally gluten-free!

Spice Level Adjustment (Mild, Medium, Hot)

• Mild: Reduce the red chilli powder to ½ teaspoon or omit it altogether.
• Medium: Use 1 teaspoon of red chilli powder.
• Hot: Add 1 ½ – 2 teaspoons of red chilli powder, or add a finely chopped green chilli.

Festival Adaptation: Navratri/Diwali Special

During Navratri, you can skip the onion and garlic for a vrat (fasting) friendly version. For Diwali, serve with a side of poori or roti for a festive meal.

Serving Suggestions

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

• Serve with rice, roti, or naan.
• A side of raita (yogurt dip) adds a cooling contrast.
• A simple salad complements the richness of the masala.

Storage Instructions

Leftovers? Yes, please! Store the black chana masala in an airtight container in the refrigerator for up to 3 days. It actually tastes even better the next day as the flavors have had time to develop. You can also freeze it for up to 2 months.

FAQs

Let’s answer some common questions.

What is the best way to soak and cook black chana for optimal texture?

Soaking overnight is best. For cooking, a pressure cooker is ideal. If you don’t have one, you can boil the chana in a pot for about 1-1.5 hours, or until tender.

Can I use a different type of bean instead of black chana?

While black chana has a unique flavor and texture, you can substitute with chickpeas (kabuli chana) if needed.

How can I adjust the consistency of the chana masala?

Add more water if you want a thinner gravy, or simmer for longer to thicken it.

What is the purpose of adding coconut in this recipe?

Coconut adds a subtle sweetness and creaminess that balances the spices beautifully. It’s a key ingredient that sets this recipe apart!

Can I make this recipe in an Instant Pot?

Absolutely! Use the pressure cook function for about 20-25 minutes, followed by a natural pressure release.

How do I store leftover black chana masala?

In an airtight container in the fridge for up to 3 days, or in the freezer for up to 2 months.

What side dishes complement black chana masala perfectly?

Rice, roti, naan, raita, and a simple salad are all great choices!