Chana Pasta Recipe – Chickpea Macaroni with Idli Podi & Coconut

Last Updated on 2 months by Neha Deshmukh

Chana Pasta Recipe – Chickpea Macaroni with Idli Podi & Coconut

Introduction

Okay, so this recipe is a bit of a fusion experiment that totally works. I first stumbled upon the idea when I was trying to use up some leftover chickpeas and had a serious pasta craving. It’s a surprisingly delicious combination of South Indian flavors with a comforting Italian staple. Trust me on this one – Chana Pasta is a game changer! It’s quick, easy, and packed with flavor. You’ll be making this again and again.

Why You’ll Love This Recipe

This Chana Pasta isn’t just tasty; it’s a winner for so many reasons. It’s a fantastic way to sneak in some extra protein and fiber with the chickpeas. The idli podi adds a unique, savory spice that you won’t find anywhere else. Plus, it’s a great way to use up pantry staples and create something completely new. It’s ready in under 30 minutes, making it perfect for a weeknight meal!

Ingredients

Here’s what you’ll need to whip up this delightful Chana Pasta:

• 1 cup Brown chickpeas (chana)
• 1 cup Macaroni
• 1 cup Grated coconut
• 1 tablespoon Idli podi or sundal podi
• To taste Salt
• 2 teaspoon Oil
• 1 teaspoon Mustard seeds
• 1 teaspoon Urad dal
• 1 whole Red chilli
• Generous sprinkle Asafoetida (hing)
• 1 teaspoon Finely chopped ginger
• 1 sprig Curry leaves

Ingredient Notes

Let’s talk ingredients! A few little tips to make sure everything comes together perfectly:

Brown Chickpeas (Chana) – Nutritional Benefits & Soaking

Brown chickpeas are a powerhouse of protein and fiber. Soaking them overnight is key to reducing cooking time and making them easier to digest. I usually soak about 1 cup of chana in plenty of water for at least 8 hours, or even overnight. Don’t skip the soaking step!

Macaroni – Choosing the Right Shape

I prefer using elbow macaroni for this recipe, but honestly, any small pasta shape will work. Penne, shells, or even rotini would be delicious. About 200g of dry pasta is a good amount.

Idli Podi or Sundal Podi – A South Indian Flavor Boost

This is where the magic happens! Idli podi (or sundal podi) is a South Indian spice blend that adds a wonderful savory, slightly spicy flavor. You can find it at most Indian grocery stores. If you can’t find it, you can try making your own (there are tons of recipes online!).

Grated Coconut – Fresh vs. Dried

Freshly grated coconut is always best, but unsweetened desiccated coconut works in a pinch. If using desiccated coconut, you might want to lightly toast it in a dry pan for a minute or two to enhance the flavor.

Mustard Seeds & Urad Dal – The Tempering Base

These two are the foundation of many South Indian dishes. They create a beautiful aromatic base when tempered in hot oil. Don’t be afraid to let the mustard seeds pop!

Asafoetida (Hing) – Digestive Properties & Usage

Asafoetida, or hing, has a pungent smell, but it adds a unique umami flavor and is known for its digestive properties. A little goes a long way!

Step-By-Step Instructions

Alright, let’s get cooking!

1. Start by soaking your brown chickpeas (chana) overnight. Drain and then cook them with a pinch of salt in a pressure cooker for about 3 whistles on medium heat. Once cooled, set aside.
2. While the chana is cooking, get your pasta going. Cook the macaroni in salted water according to the package instructions until it’s al dente. Drain it well and set aside.
3. Now for the flavor! Heat the oil in a pan over medium heat. Add the mustard seeds and let them splutter. Then, add the urad dal and red chilli.
4. Once the urad dal turns golden brown, add a generous sprinkle of asafoetida (hing), finely chopped ginger, and curry leaves. Sauté for a few seconds until fragrant.
5. Add the cooked chana to the pan and sprinkle with salt. Sauté for 2-3 minutes, allowing the flavors to meld.
6. Time to bring it all together! Add the cooked pasta to the pan and mix well. Sprinkle the idli podi or sundal podi over the pasta and chana, and combine thoroughly.
7. Finally, add the grated coconut and mix everything together. Serve warm and enjoy!

Expert Tips

• Don’t overcook the pasta! Al dente is key for the best texture.
• Adjust the amount of idli podi to your spice preference.
• If the pasta seems dry, add a splash of the pasta cooking water.

Variations

• My Family’s Favorite: My kids love it when I add a handful of chopped vegetables like carrots and peas along with the chana.
• Spicy Kick: Add a pinch of red chilli powder for an extra spicy kick.
• Lemon Zest: A squeeze of lemon juice at the end brightens up the flavors beautifully.

Vegan Adaptation

This recipe is already naturally vegan! Just make sure your idli podi doesn’t contain any dairy.

Gluten-Free Adaptation (Pasta Choice)

To make this gluten-free, simply use gluten-free pasta. There are lots of great options available now, made from rice, corn, or quinoa.

Spice Level Adjustment

If you’re sensitive to spice, use less idli podi or choose a milder variety. You can also remove the whole red chilli.

Festival Adaptation (Navratri/Vrat Friendly?)

This recipe can be adapted for Navratri or Vrat fasting, but you’ll need to make a few substitutions. Avoid asafoetida (hing) as it’s often not allowed during fasting. You can also use sabudana pasta instead of regular macaroni.

Serving Suggestions

This Chana Pasta is delicious on its own, but it also pairs well with a side of raita or a simple salad.

Storage Instructions

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

FAQs

What is the best way to soak and cook the chana?

Soaking overnight is best. Rinse well before cooking. For the pressure cooker, 3 whistles on medium heat usually does the trick.

Can I use a different type of pasta in this recipe?

Absolutely! Any small pasta shape will work.

What can I substitute for Idli Podi or Sundal Podi?

It’s hard to replicate the exact flavor, but you could try a mix of roasted cumin powder, coriander powder, and a pinch of red chilli powder.

How can I adjust the salt level in this dish?

Add salt gradually, tasting as you go. Remember that idli podi may already contain some salt.

Can this be made ahead of time?

You can cook the chana and pasta ahead of time and store them separately. Then, just assemble the dish when you’re ready to serve.

Is asafoetida (hing) essential for this recipe?

While it adds a unique flavor, you can omit it if you don’t have it or prefer not to use it. The dish will still be delicious!