kala chana usal | black chana usal

Category : Main Course | Veg/Non-veg : veg | Source : vegrecipesofindia
  • Prep Time
    9 hrs
  • Cook Time
    45 mins
  • Serving
  • Share

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

1 medium size tomato, chopped

3-4 garlic/lahsun, chopped

1/2-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

3/4-1 teaspoon red chili powder/lal mirch powder

1/2 teaspoon garam masala powder or goda masala or malvani masa

1-1.5 tablespoon oil

4-5 curry leaves/kadi patta (optional)

salt as required


Source : vegrecipesofindia

preparation to make kala chana usal
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.
making coconut-masala paste for kala chana usal
1. Heat 1 tsp oil in a pan.
2. Add the sliced onions and saute till translucent.
3. Add the ginger
fennel seeds
coriander seeds
triphal and saute till the spices become aromatic
4. Lastly add the coconut and saute till the coconut becomes golden.
5. Keep on stirring for even browning and so that the mixture does not burn.
6. When the mixture cools grind to a smooth paste with some water in a wet grinder.
making kala chana usal
1. Heat 1 or 1.5 tbsp oil in a pot or deep pan.
2. Saute half of the onion which we had finely chopped till they become translucent.
3. Add coconut masala paste & chopped tomatoes. Saute for a minute.
4. Add the red chili powder
turmeric powder and garam masala and stir.
5. Add the cooked chickpeas.
6. Add about 2 to 2.5 cups chickpea stock or water and stir.
7. Add 4-5 curry leaves
chopped potatoes and salt.
8. Simmer the usal till potatoes are cooked. Add more water if required.
9. The curry is of medium consistency and neither thick nor thin.
10. Garnish with coriander leaves and serve the kala chana usal hot with bread or rice or pooris.