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kala chana usal
Kala chana usal or black chana usal - delicious coconut based usal made with black chickpeas.
Prep Time
9
hours
hrs
Cook Time
45
minutes
mins
Total Time
9
hours
hrs
45
minutes
mins
Course:
Main Course
Cuisine:
Konkani & Malvani, Maharashtrian
Diet:
Vegan
Difficulty Level:
Moderate
Servings:
3
-4
Author:
Dassana Amit
Ingredients
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
or goda masala or malvani masala
1 or 1.5
tablespoon
oil
4
to 5 curry leaves/kadi patta
(optional)
salt as required
Instructions
preparation to make kala chana usal
Soak the dried black chickpeas in enough water overnight or for 8-9 hours.
In the same water pressure cook the chickpeas till they are completely cooked.
Add more water if required for pressure cooking the chickpeas.
Strain and reserve the chickpea stock.
making coconut-masala paste for kala chana usal
Heat 1 tsp oil in a pan.
Add the sliced onions and saute till translucent.
Add the ginger, garlic, fennel seeds, coriander seeds, triphal and saute till the spices become aromatic
Lastly add the coconut and saute till the coconut becomes golden.
Keep on stirring for even browning and so that the mixture does not burn.
When the mixture cools grind to a smooth paste with some water in a wet grinder.
making kala chana usal
Heat 1 or 1.5 tbsp oil in a pot or deep pan.
Saute half of the onion which we had finely chopped till they become translucent.
Add coconut masala paste & chopped tomatoes. Saute for a minute.
Add the red chili powder, turmeric powder and garam masala and stir.
Add the cooked chickpeas.
Add about 2 to 2.5 cups chickpea stock or water and stir.
Add 4-5 curry leaves, chopped potatoes and salt.
Simmer the usal till potatoes are cooked. Add more water if required.
The curry is of medium consistency and neither thick nor thin.
Garnish with coriander leaves and serve the kala chana usal hot with bread or rice or pooris.