kala chana usal recipe, how to make kala chana usal | black chana usal

4.67 from 3 votes
kala chana usal or black chana usal - delicious coconut based usal made with black chickpeas.
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kala chana usal recipe – this is a malvani recipe of usal made with black chickpeas. basically usal is a curry dish made with legumes/sprouted legumes or mixed sprouted legumes and is had with pav (bread), chapati or rice.

kala chana usal

the taste and flavors of this usal is different than the maharashtrian version as coconut and spices are ground to a smooth paste. i have not used malvani masala in this recipe,  but garam masala.

if available, then you can add either malvani masala or goda masala in the recipe. i have also used tirphal or timur (schezuan peppers) here. please skip adding tirphal if you don’t have them.

kala chana

this kala chana usal recipe is my mom’s recipe which she learnt from one of her friends from malvan. my mom uses this basic coconut spice paste for making usals and also for making egg or chicken curries. the curry is so good that you can just have it with soft breads or buns/pavs.

this is a favorite recipe at home. i use the same recipe to make usal with different legumes and lentils. usal is generally served with pav and thats why usually called as usal pav.

but you can have usal with bread, roti or rice. i have served this kala chana usal with pooris.

kala chana usal recipe

if you are looking for more maharashtrian recipes then do check chawli usal, ukadiche modakbharli vangisabudana khichdi, puran poli and bhindi bhaji.

kala chana usal recipe below:

kala chana usal recipe, black chana usal recipe
4.67 from 3 votes

kala chana usal recipe | black chana usal recipe

kala chana usal or black chana usal - delicious coconut based usal made with black chickpeas.
course main course
cuisine konkan & malvan, maharashtrian
prep time 9 hours
cook time 45 minutes
total time 9 hours 45 minutes
servings 3 -4
author dassana amit

ingredients (1 cup = 250 ml)

  • 3/4 cup black chana or kala chana or black chickpeas
  • 1 medium to large size chopped potato
  • 1 medium sized onion - slice half the onion and finely chop the remaining half
  • 1 medium size tomato, chopped
  • 3-4 garlic/lahsun, chopped
  • 1/2 inch ginger/adrak, chopped
  • 1 tablespoon coriander seeds/sabut dhania
  • 1/2 tablespoon fennel seeds/saunf
  • 3/4 cup fresh grated coconut + 2 tbsp dessicated coconut
  • 2-3 scichuan pepper/tirphal/tilfda, optional
  • 1/2 teaspoon turmeric powder/haldi
  • 3/4 to 1 teaspoon red chili powder/lal mirch powder
  • 1/2 teaspoon garam masala powder or goda masala or malvani masala
  • 1 or 1.5 tablespoon oil
  • 4 to 5 curry leaves/kadi patta (optional)
  • salt as required

how to make recipe

  1. soak the dried black chickpeas in enough water overnight or for 8-9 hours.
  2. in the same water pressure cook the chickpeas till they are completely cooked.
  3. add more water if required for pressure cooking the chickpeas.
  4. strain and reserve the chickpea stock.
  5. heat 1 tsp oil in a pan.
  6. add the sliced onions and saute till translucent.
  7. add the ginger, garlic, fennel seeds, coriander seeds, triphal and saute till the spices become aromatic
  8. lastly add the coconut and saute till the coconut becomes golden.
  9. keep on stirring for even browning and so that the mixture does not burn.
  10. when the mixture cools grind to a smooth paste with some water in a wet grinder.
  11. heat 1 or 1.5 tbsp oil in a pot or deep pan.
  12. saute half of the onion which we had finely chopped till they become translucent.
  13. add coconut masala paste & chopped tomatoes. saute for a minute.
  14. add the red chili powder, turmeric powder and garam masala and stir.
  15. add the cooked chickpeas.
  16. add about 2 to 2.5 cups chickpea stock or water and stir.
  17. add 4-5 curry leaves, chopped potatoes and salt.
  18. simmer the usal till potatoes are cooked. add more water if required.
  19. the curry is of medium consistency and neither thick nor thin.
  20. garnish with coriander leaves and serve the kala chana usal hot with bread or rice or pooris.

dassana amit
Founder, Designer, Recipe Developer, Food Photographer ||

i started vegrecipesofindia.com in feb 2009. it is a pure vegetarian blog and shares recipes with step by step photos that will help you to make delicious and tasty vegetarian food easily.

i am passionate about cooking from childhood and learnt cooking from my elders. having a home science degree surely enhanced my cooking & baking skills which i now share as fool proof recipes on the blog. i am trained both in mainstream indian as well as international cuisines.

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  1. When do you add the boiled chickpeas to the curry?

    • thanks piyush for letting me know. add the chickpeas after the addition of spices. i have updated it in the recipe.

  2. How many potatoes it doesn’t say.

    • alan, add 1 medium to large size chopped potato.

      • Thank you 🙂 I really enjoy your website, bravo. Very nicely illustrated.

        • welcome alan. glad to read your positive feedback.

  3. BTW…. where the tomato used as u listed in Ingredients??


    • the tomato is added with the masala paste. thanks. i have updated in the post.

  4. Delicious curry….lovely combination of all aromatic spices.