Chana Sukke
A rustic and flavorful Maharashtrian curry made with black chickpeas, fresh coconut, and a blend of aromatic spices. This semi-dry dish is a perfect protein-packed side for rice or rotis.
For 4 servings
5 steps. 40 minutes total.
- 1
Step 1
- a.Prepare the Chickpeas
- b.Rinse the kala chana and soak in ample water for at least 8 hours or overnight.
- c.Drain the soaking water. Transfer the chickpeas to a pressure cooker.
- d.Add 3 cups of fresh water and 1/2 teaspoon of salt.
- e.Pressure cook on medium heat for 5-6 whistles, or for about 20-25 minutes, until the chickpeas are soft but still hold their shape.
- f.Allow the pressure to release naturally. Do not discard the cooking water.
- 2
Step 2
- a.Roast and Grind the Masala
- b.While the chickpeas cook, heat a pan on low-medium heat.
- c.Dry roast the coriander seeds, cumin seeds, and dry red chilies for 1-2 minutes until they become fragrant.
- d.Add the grated coconut and continue to roast, stirring continuously, for 3-4 minutes until it turns light golden brown and aromatic. Be careful not to burn it.
- e.Remove from heat and let the mixture cool completely.
- f.Transfer the cooled mixture to a grinder jar. Add the turmeric powder, tamarind pulp, and 2-3 tablespoons of water. Grind to a smooth, thick paste.
- 3
Step 3
- a.Cook the Curry Base
- b.Heat oil in a heavy-bottomed pan or kadai over medium heat.
- c.Add the mustard seeds and allow them to splutter.
- d.Add the asafoetida and curry leaves, and sauté for a few seconds.
- e.Add the finely chopped onion and cook for 4-5 minutes until it becomes soft and translucent.
- 4
Step 4
- a.Combine and Simmer
- b.Add the ground coconut masala paste to the pan. Sauté for 5-7 minutes, stirring frequently, until the masala is well-cooked and oil begins to separate from the sides.
- c.Add the cooked chickpeas along with about 1 cup of their cooking liquid.
- d.Stir in the remaining 3/4 teaspoon of salt and the grated jaggery. Mix everything well.
- e.Bring the curry to a gentle simmer. Cover the pan and cook on low heat for 10-12 minutes, allowing the chickpeas to absorb the flavors.
- f.The gravy should thicken to a semi-dry consistency that coats the chickpeas. Adjust consistency with a little warm water if needed.
- 5
Step 5
- a.Garnish and Serve
- b.Turn off the heat and garnish with freshly chopped coriander leaves.
- c.Serve hot with bhakri, chapati, or steamed rice.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Soaking chickpeas overnight is crucial for even cooking and a tender texture.
- 2Roast the coconut on low heat to prevent it from burning, which can make the masala bitter.
- 3The balance of tamarind (sour) and jaggery (sweet) is key to the authentic taste. Adjust to your preference.
- 4For a quicker version, you can use canned black chickpeas. Rinse them well and add them at the simmering stage with 1 cup of water.
- 5This dish develops more flavor as it rests. It often tastes even better the next day.
Adapt it for your goals.
Ingredient Swap
Use white chickpeas (kabuli chana) instead of black chickpeas for a softer texture. The cooking time may vary.
Add inAdd-in
Add 1 medium potato, cubed, along with the chickpeas while pressure cooking for a more filling curry.
Flavor ProfileFlavor Profile
For a classic Maharashtrian flavor, add 1 teaspoon of Goda Masala along with the ground paste in the final simmering stage.
Why this is on our healthy list.
Excellent Source of Protein
Black chickpeas are a fantastic source of plant-based protein, essential for muscle repair, growth, and overall body function.
High in Dietary Fiber
The high fiber content from chickpeas promotes digestive health, helps maintain stable blood sugar levels, and contributes to a feeling of fullness.
Rich in Minerals
This dish provides important minerals like iron, manganese, and folate, which are vital for energy production, bone health, and preventing anemia.
Frequently asked questions
A single serving of Chana Sukke contains approximately 350-400 calories, primarily from chickpeas, coconut, and oil. The exact count can vary based on the amount of oil and coconut used.