Chana Sukke
A dry, spiced chickpea dish from coastal Karnataka with a deep roasted coconut flavor. It is hearty without being heavy, and works beautifully with neer dosa, poori, or simple rice on the side.
For 4 servings
- prep · ~480 min
Soak the chickpeas.
Wash the dried chickpeas well and soak them in plenty of water overnight or for at least 8 hours. Drain before cooking.
TIPA long soak helps the chickpeas cook evenly and keeps the centers from staying firm. - pressure cook · ~30 min
Pressure cook the chickpeas.
1.Add the soaked chickpeas to a pressure cooker with 3 cups water and 0.25 tsp salt.2.Cook until the chickpeas are tender but still hold their shape, about 20 minutes after full pressure.3.Let the pressure release naturally.4.Reserve 0.5 cup cooking liquid and drain the rest. - roast · ~6 min
Roast the coconut and spices.
1.Heat a small pan over medium heat.2.Add grated coconut, coriander seeds, cumin seeds, dried red chili, and black peppercorns.3.Roast, stirring often, until the coconut turns light golden and smells nutty.4.Take the pan off the heat and cool slightly.TIPKeep the heat medium and stir constantly once the coconut starts coloring so it does not burn. - mix · ~2 min
Grind the masala.
Blend the roasted coconut mixture with tamarind paste and a little water for grinding to make a coarse paste. Keep it slightly textured, not fully smooth.
- temper · ~2 min
Make the tempering.
1.Heat oil in a wide pan over medium heat.2.Add mustard seeds and let them splutter.3.Add curry leaves and crushed garlic.4.Cook for a few seconds until fragrant. - saute · ~6 min
Cook the onion.
Add the chopped onion and sauté until soft and lightly golden. Stir in turmeric powder and cook for a few seconds more.
- simmer · ~8 min
Mix in the chickpeas and masala.
1.Add the cooked chickpeas to the pan and mix well.2.Add the ground masala, the remaining 0.25 tsp salt, and a splash of reserved cooking liquid.3.Stir until the masala coats the chickpeas evenly.4.Cook on low heat until the mixture turns dry and fragrant. - garnish
Finish with cilantro.
- serve
Serve hot.
Serve Chana Sukke hot with neer dosa, poori, chapati, or rice.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Cook the chickpeas until creamy inside but not split, so they stay distinct in the dry masala.
- 2Roast the coconut only to light golden; deep brown coconut can make the sukke taste bitter.
- 3Grind the masala coarse, not smooth, so it clings to the chickpeas with the classic crumbly texture.
- 4Use the reserved chickpea cooking liquid sparingly; too much will turn this dry dish into a gravy.
- 5Let the masala cook on low heat for a few extra minutes after mixing to deepen the roasted coconut flavor.
- 6If using very sour tamarind paste, start with a little less and adjust after the masala cooks down.
- 7This tastes even better after a short rest, once the chickpeas absorb the coconut-spice mixture.
Adapt it for your goals.
No-onion
Skip the onion for a plainer temple-style feel; the roasted coconut masala still gives plenty of body and flavor.
jainJain
Omit onion and garlic, and increase curry leaves and black pepper slightly for a clean, aromatic version.
extra spicyExtra-spicy
Add 1-2 more dried red chilies or a few extra peppercorns if you want a hotter coastal-style kick.
coconut oilCoconut-oil
Use coconut oil for tempering to give the dish a more pronounced coastal Karnataka character.
Why this is on our healthy list.
Plant Protein and Fiber
Chickpeas make this dish filling and satisfying while contributing plant protein and fiber from a whole legume.
Spice-Rich Without Heavy Sauce
The flavor comes from roasted coconut, coriander, cumin, chili, pepper, and tamarind rather than a cream-based gravy.
Balanced, Hearty Side or Main
The combination of chickpeas, coconut, and aromatic spices creates a substantial dish that feels rich without being overly heavy.
Frequently asked questions
Yes. Use cooked canned chickpeas, rinse them well, and simmer them briefly in the masala. You may need a little plain water since you will not have reserved cooking liquid.
