Name: Coconut Chana Masala
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 1/2 cup or 100g kala chana / black chana, soak it overnight in water; 3/4 tsp kolhapuri masala powder; 2 1/2 cup oil; 1/2 cup or 40g desiccated coconut; 1/4 tsp mustard seeds; 1/8 tsp hing / asafetida; 80 g onion, sliced; 1/4 tsp garam masala powder; 1/4 tsp turmeric powder; 1/3 tsp red chilli powder; 1/4 tsp nutmeg powder; 1/4 tsp ginger paste; 1/2 tsp garlic paste; 1 tbsp sesame seed powder; 3 tbsp coriander leaves / cilantro leaves chopped; 1/2 tsp salt; 1/4 tsp sugar

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Details

Servings

4 servings

Prep time

10 minutes

Cooking time

30 minutes

Calories

214.9 kcal

Coconut chana masala is one of the non-exotic dry recipes that is easy to make. It is a healthy vegan recipe full of proteins and nutrients that is flavorful and filling. This chana masala recipe can be considered as a quick brunch item as well as an entree item.

Chana masala is an easy way for vegetarians and vegans to get their share of proteins without any meat. Black chic-peas or kala-chana are a good source of plant based proteins.

About Coconut Chana Masala

Though not as exotic as some of the other entree recipes like Kolhapuri Shahi Bhindi or Kol-Pu Veg, this chana masala recipe has a charm of its own. You can enjoy the coconut chana masala on its own, though it is best enjoyed with Puri or fried wonton cups. Personally I favor wheat based puris to enjoy it to the fullest.

This recipe is one of my goto recipes when my tummy craves for something simple and healthy. The chana masala is a low cholesterol recipe that you can enjoy any day.

Kala Chana or black chic-peas ideally needs to be soaked overnight and then pressure cooked before adding to any masala. While the recipe I shared here is a dry recipe, chana masala can also be created with a thick gravy.

So try out this recipe and let me know if this was your tummy-to-heart moment …

Coconut Chana Masala

Ingredients

1/2 cup or 100g kala chana / black chana,
soak it overnight in water
3/4 tsp kolhapuri masala powder
2 1/2 cup oil
1/2 cup or 40g desiccated coconut
1/4 tsp mustard seeds
1/8 tsp hing / asafetida
80g onion, sliced
1/4 tsp garam masala powder
1/4 tsp turmeric powder
1/3 tsp red chilli powder
1/4 tsp nutmeg powder
1/4 tsp ginger paste
1/2 tsp garlic paste
1 tbsp sesame seed powder
3 tbsp coriander leaves / cilantro leaves chopped
1/2 tsp salt
1/4 tsp sugar

Directions

In a pressure cooker or instant pot add 1 glass or 2 cup of water and soaked chana. In an instant pot cook chana at rice setting.
Note : if you are using traditional or regular cooker then cook chana up to 3 whistles.
After cooking strain chana and keep it aside for further use.
In a wok / pan pour oil and heat it.
Next add mustard seeds. Let the mustard seeds crackle so that they are no longer raw.
Now add hing / asafetida and sauté for few seconds.
Later add sliced onion and sauté it. Sauté till onion become translucent.
Next add ginger and garlic paste, turmeric powder, red chilli powder, Kolhapuri masala powder, garam masala powder, sesame seed powder and blend everything together.
Add cooked and strained chana to the masala mix. And stir.
Add salt and chopped coriander leaves / cilantro leaves. Mix and cover the wok with a lid and cook for 5 minutes on medium flame.
5 minutes later uncover the wok. Add desiccated coconut and nutmeg powder. Mix and cover the wok again and cook for 5 more minutes at low flame.
After 5 minutes uncover the lid and turn off the flame. Your Coconut Chana Masala is ready to be served.
Serve it hot with Puris or fried wonton cups.