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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
Prepare the Chickpeas
Roast and Grind the Masala
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.
This maharashtrian recipe takes 60 minutes to prepare and yields 4 servings. At 370.91 calories per serving with 10.58g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
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Cook the Curry Base
Combine and Simmer
Garnish and Serve
Use white chickpeas (kabuli chana) instead of black chickpeas for a softer texture. The cooking time may vary.
Add 1 medium potato, cubed, along with the chickpeas while pressure cooking for a more filling curry.
For a classic Maharashtrian flavor, add 1 teaspoon of Goda Masala along with the ground paste in the final simmering stage.
Black chickpeas are a fantastic source of plant-based protein, essential for muscle repair, growth, and overall body function.
The high fiber content from chickpeas promotes digestive health, helps maintain stable blood sugar levels, and contributes to a feeling of fullness.
This dish provides important minerals like iron, manganese, and folate, which are vital for energy production, bone health, and preventing anemia.
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.
Yes, Chana Sukke is a healthy dish. It's rich in plant-based protein and dietary fiber from black chickpeas, which aids digestion and provides sustained energy. However, it's moderately high in calories due to the use of coconut and oil, so portion control is recommended.
Absolutely! To save time, you can use one 15-ounce (425g) can of black chickpeas. Drain and rinse them well before adding them to the curry at the simmering stage. You will need to add about 1 cup of water or vegetable broth as you won't have the cooking liquid.
Chana Sukke pairs beautifully with Maharashtrian breads like Bhakri (jowar or bajra flatbread) or Chapati. It also goes well with steamed rice and a side of simple salad or raita.
Bitterness in the masala usually comes from over-roasting the coconut or spices. Roast on low to medium-low heat and stir continuously until the coconut is just lightly golden and aromatic. If it turns dark brown, it will taste bitter.
To reduce the spice level, use fewer dry red chilies or choose a milder variety like Kashmiri red chilies, which provide color without excessive heat. You can also remove the seeds from the chilies before roasting.
This recipe goes great with these complete meals
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