Black Chickpea & Banana Curry Recipe – Authentic Indian Yam Dish

Last Updated on 4 months by Neha Deshmukh

Black Chickpea & Banana Curry Recipe – Authentic Indian Yam Dish

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – a comforting and flavorful Black Chickpea & Banana Curry. It’s a dish my grandmother used to make, and the aroma always filled the house with warmth. It’s a little different, a little unexpected, but trust me, the combination of flavors is absolutely divine! This isn’t your everyday curry; it’s a beautiful blend of textures and tastes that’s both satisfying and nourishing.

Why You’ll Love This Recipe

This curry is more than just a meal; it’s an experience. The slight sweetness from the banana and jaggery beautifully balances the earthy chickpeas and yam. It’s a hearty, wholesome dish that’s perfect for a cozy weeknight dinner or a special occasion. Plus, it’s packed with nutrients and incredibly flavorful. You’ll love how easily it comes together, and the unique taste will definitely impress your family and friends!

Ingredients

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

• 1 cup black chickpeas (approx. 200g)
• 450gm raw bananas (about 2 medium-sized)
• 300gm yam (about 1 medium-sized)
• 2 green chillies
• 0.25 tsp turmeric powder
• 0.5 tsp red chilli powder
• 1 tbsp jaggery
• 1 tbsp black pepper
• 0.5 cup grated coconut
• 0.75 tsp cumin seeds
• 1 tbsp coconut oil
• 1 tsp mustard seeds
• 5-6 dried red chillies
• 1 sprig curry leaves
• 0.25 cup grated coconut (for tempering)
• ?? cup water (approximately 240ml – adjust as needed)

Ingredient Notes

Let’s talk ingredients! Black chickpeas, also known as kala chana, have a slightly nutty flavor and hold their shape beautifully during cooking. They’re a fantastic source of protein and fiber.

Raw bananas – yes, raw! – are key to this recipe. They have a firm texture and a subtle sweetness that complements the other flavors. Don’t worry, they cook down beautifully. You can usually find them at Indian grocery stores. If you can’t, slightly underripe plantains can work in a pinch.

Yam, or jimikand as it’s often called, adds an earthy depth to the curry. It’s a root vegetable that’s incredibly nutritious. Spice levels are really flexible here. My family likes a good kick, but feel free to adjust the green chillies and red chilli powder to your preference. Some regions in India use Kashmiri chilli powder for a vibrant color and milder heat.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First things first, soak the black chickpeas overnight. This helps them cook evenly and become wonderfully tender. The next day, drain them and cook with a pinch of salt until they’re soft but still hold their shape. Drain again and set aside.
2. Now, peel and cube the raw bananas, leaving a little bit of the skin on – it adds a lovely texture. Peel and cube the yam as well.
3. Time for the pressure cooking! Add the bananas, yam, green chillies, turmeric powder, red chilli powder, and salt to your pressure cooker. Pour in about ?? cup of water (start with this and add more if needed). Pressure cook until everything is soft and tender – usually about 3-4 whistles.
4. Once the pressure has released, add the cooked chickpeas, jaggery, and black pepper to the pot. Simmer for about 15 minutes, stirring occasionally, to let the flavors meld together. Adjust the seasoning and add a little more water if the curry seems too thick.
5. While the curry simmers, let’s make the coconut-cumin paste. Grind the coconut and cumin seeds into a coarse paste. Add this to the curry and cook for another 5 minutes.
6. Now for the magic – the tempering! Heat the coconut oil in a small pan. Once hot, add the mustard seeds and let them splutter.
7. Add the dried red chillies and curry leaves, and fry until the chillies turn golden and the curry leaves become crispy. Finally, add the remaining grated coconut and fry until golden brown.
8. Pour this fragrant tempering over the curry. Cover and let it sit for a couple of minutes to allow the flavors to infuse. Give it a good mix and serve hot!

Expert Tips

• Don’t overcook the chickpeas! You want them to hold their shape.
• Adjust the water level to achieve your desired curry consistency.
• Taste as you go and adjust the seasoning to your liking.
• A good tempering is key to a flavorful curry. Don’t rush this step!

Variations

• My friend, Priya, loves adding a handful of spinach towards the end of cooking for an extra boost of nutrients.
• For a richer flavor, you can add a tablespoon of ghee along with the coconut oil for the tempering.
• My mom always used to add a pinch of asafoetida (hing) to the tempering – it adds a lovely savory note.

Vegan Adaptation

This recipe is naturally vegan! Just ensure your jaggery is processed without bone char (some brands use it for filtering).

Gluten-Free Adaptation

This recipe is naturally gluten-free.

Spice Level Adjustment (Mild to Spicy)

• Mild: Reduce the red chilli powder to ¼ tsp and use only 1 green chilli.
• Spicy: Add an extra green chilli and increase the red chilli powder to ¾ tsp.

Festival Adaptations (Potential for serving during specific regional festivals)

This curry is often made during harvest festivals in some parts of India, celebrating the bounty of the land. It’s a comforting and nourishing dish perfect for festive gatherings.

Serving Suggestions

Serve this Black Chickpea & Banana Curry with a side of fluffy rice or warm roti. A dollop of yogurt on the side adds a cooling contrast to the spices. It also pairs beautifully with a simple vegetable side dish like sauteed greens.

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. The flavors actually develop even more overnight!

FAQs

What are black chickpeas and are they different from regular chickpeas?

Yes! Black chickpeas (kala chana) are smaller, darker, and have a slightly nuttier flavor than regular chickpeas (chana). They also take a bit longer to cook.

Can I use ripe bananas instead of raw bananas in this curry?

While you can use ripe bananas, the texture will be quite different. Raw bananas hold their shape better and have a firmer bite. If using ripe bananas, add them later in the cooking process to prevent them from becoming mushy.

Is yam readily available outside of India, and what can I substitute if not?

Yam can sometimes be found in Asian grocery stores or well-stocked supermarkets. If you can’t find it, you can substitute it with sweet potatoes or parsnips, although the flavor will be slightly different.

How can I adjust the sweetness level of this curry?

The jaggery adds a subtle sweetness. You can adjust the amount to your liking. If you prefer a less sweet curry, reduce the jaggery to ½ tbsp or omit it altogether.

What is the significance of the tempering (tadka) in this recipe?

The tempering, or tadka, is a crucial step in Indian cooking. It infuses the oil with aromatic spices and herbs, which then flavor the entire dish. It’s what gives Indian curries their signature depth and complexity.

Can this curry be made in an Instant Pot?

Absolutely! You can adapt this recipe for the Instant Pot. Sauté the spices, then add the bananas, yam, chickpeas, and water. Pressure cook on high for 8-10 minutes, followed by a natural pressure release. Then, proceed with the remaining steps as described above.