Chickpea Podi Recipe – Authentic Indian Chana Masala with Coconut

Last Updated on 2 months by Neha Deshmukh

Chickpea Podi Recipe – Authentic Indian Chana Masala with Coconut

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – a vibrant and flavourful Chickpea Podi. It’s a South Indian staple, and honestly, once you try it, you’ll understand why! This isn’t just a chickpea dish; it’s a burst of textures and tastes, with a lovely coconut finish. I first made this when I was trying to recreate my grandmother’s cooking, and it took a few tries to get the podi just right, but it was so worth it.

Why You’ll Love This Recipe

This Chickpea Podi is special. It’s quick to put together (once the chickpeas are soaked!), packed with protein, and incredibly satisfying. The homemade podi (spice powder) is the star, adding a wonderful depth of flavour that you just won’t get from store-bought spices. Plus, the fresh coconut and coriander give it a lovely freshness. It’s perfect as a side dish, a light lunch, or even a flavourful snack.

Ingredients

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

• 1 cup dry chickpeas (soaked overnight) – about 180g
• 2 cups water (for cooking) – 480ml
• 1 teaspoon Indian sesame oil (for podi) – 5ml
• 2 teaspoons coriander seeds – 6g
• 3 dried red chillies
• 1.5 tablespoons chana dal – 21g
• 2 teaspoons Indian sesame oil (for tempering) – 10ml
• 0.5 teaspoon mustard seeds – 2g
• 0.5 teaspoon cumin seeds – 2g
• 3 dried red chillies (for tempering)
• 1.5 tablespoons finely chopped curry leaves – 15g
• 0.25 teaspoon asafoetida (hing) – 1g
• 0.75 teaspoon salt – 3g
• 0.25 teaspoon sugar – 1g
• 0.5 cup fresh shredded coconut – 50g
• 2 tablespoons finely chopped coriander leaves – 10g
• 2 teaspoons lime juice – 10ml

Ingredient Notes

Let’s talk ingredients! A few things make this recipe sing.

• Indian Sesame Oil: Don’t skip this! It has a distinct nutty flavour that really elevates the podi and tempering. If you can’t find it, regular sesame oil is okay, but the flavour won’t be quite the same.
• Dried Red Chillies: I like to use a mix of Byadagi (for colour) and Guntur chillies (for heat). Feel free to adjust the type and quantity to your spice preference.
• Fresh Coconut: Seriously, use fresh coconut if you can. It makes a huge difference. Frozen coconut will work in a pinch, but the flavour isn’t as vibrant. My local Indian grocery store always has fresh coconut, and it’s worth the trip!
• Asafoetida (Hing): This adds a unique umami flavour. It’s a little pungent on its own, but it mellows out beautifully when cooked.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, soak 1 cup of chickpeas overnight in plenty of water. This is key to getting them nice and tender.
2. Drain the soaked chickpeas and pressure cook them with 2 cups of water for about 12 minutes. You want them soft but not mushy. Once cooked, drain and set aside.
3. Now, let’s make the podi! Heat 1 teaspoon of sesame oil in a small pan. Roast the coriander seeds and red chillies until they become fragrant and golden brown. Be careful not to burn them! Remove and set aside.
4. In the same oil, roast the chana dal until golden brown. This adds a lovely nutty flavour to the podi.
5. Let everything cool slightly, then grind the roasted coriander seeds, red chillies, and chana dal into a fine powder. This is your podi!
6. Time for the tempering! Heat 2 teaspoons of sesame oil in a pan. Add the mustard seeds and let them crackle. Then, add the cumin seeds and red chillies.
7. Once the seeds start to splutter, add the curry leaves and asafoetida. Cook for a few seconds until fragrant.
8. Add the cooked chickpeas to the tempering, along with salt, sugar, and the podi you just made. Mix well to coat the chickpeas evenly.
9. Finally, stir in the fresh shredded coconut.
10. Garnish with finely chopped coriander leaves and a squeeze of lime juice. Mix gently and serve immediately!

Expert Tips

• Don’t overcrowd the pan when roasting the spices. Roast in batches if necessary for even cooking.
• Grind the podi while the spices are still slightly warm for the best flavour.
• Taste and adjust the salt and sugar as needed.

Variations

• My friend Priya loves to add a pinch of turmeric powder to the podi for extra colour and health benefits.
• For a tangier flavour, my mom always adds a little tamarind paste to the chickpea mixture.
• If you like things extra spicy, add a few more red chillies to the podi!

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 (Mild, Medium, Hot)

• Mild: Reduce the number of red chillies to 1-2 in both the podi and tempering.
• Medium: Use the recipe as written.
• Hot: Add 4-5 red chillies to both the podi and tempering, or use hotter varieties of chillies.

Festival Adaptations (Suggestions for serving during specific Indian festivals)

This Chickpea Podi is fantastic during festivals like Onam and Pongal. It’s often served as part of a larger sadya (festive meal) or as a flavourful side dish. It’s also great for Diwali gatherings!

Serving Suggestions

Serve this Chickpea Podi warm as a side dish with rice and sambar. It’s also delicious with roti or paratha. You can even enjoy it as a light lunch or snack on its own.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. The flavour is best when fresh, though!

FAQs

What is ‘Podi’ and why is it so popular in South Indian cuisine?

‘Podi’ simply means ‘powder’ in Tamil and other South Indian languages. It’s a dry spice blend used to flavour all sorts of dishes, from rice and idli to dosa and vegetables. It’s popular because it’s incredibly versatile and adds a ton of flavour!

Can I use canned chickpeas instead of dried? What adjustments should I make?

Yes, you can! Drain and rinse a 15-ounce can of chickpeas. You won’t need to cook them, but you might want to mash them slightly to help them absorb the flavours better.

What is asafoetida (hing) and can I substitute it?

Asafoetida is a resin with a pungent smell that adds a unique umami flavour. If you can’t find it, you can substitute with a pinch of garlic powder, but it won’t be quite the same.

How can I adjust the consistency of the chickpea podi?

If you prefer a drier podi, use less oil when tempering. If you like it a little more moist, add a teaspoon of water.

How do I store the podi powder separately for longer shelf life?

Store the podi powder in an airtight container in a cool, dark place. It will stay fresh for up to 2-3 months.