kala chana usal
Kala chana usal or black chana usal - delicious coconut based usal made with black chickpeas.
Konkani & Malvani, Maharashtrian
black chana or kala chana or black chickpeas
medium to large size chopped potato
medium sized onion - slice half the onion and finely chop the remaining half
medium size tomato,
coriander seeds/sabut dhania
fresh grated coconut + 2 tbsp dessicated coconut
3/4 to 1
red chili powder/lal mirch powder
garam masala powder or goda masala or malvani masala
1 or 1.5
to 5 curry leaves/kadi patta
salt as required
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.
full recipe -