Chanyachi Usal
A hearty Maharashtrian curry made with black chickpeas simmered in a fragrant coconut and spice paste. This rustic and protein-packed dish is perfect with hot chapatis or bhakri.
For 4 servings
5 steps. 45 minutes total.
- 1
Step 1
- a.Soak and Cook Chickpeas
- b.Rinse the black chickpeas and soak them in plenty of water for at least 8 hours or overnight.
- c.Drain the soaking water. Transfer the chickpeas to a pressure cooker, add 3 cups of fresh water and 1/2 tsp of salt.
- d.Pressure cook on high heat for 5-6 whistles. Then, reduce the heat to low and simmer for 10 minutes. Allow the pressure to release naturally. The chickpeas should be tender but hold their shape.
- 2
Step 2
- a.Prepare the Vatan (Spice Paste)
- b.While the chickpeas are cooking, prepare the paste. Heat a pan over low-medium heat and dry roast the grated coconut until it turns golden brown and aromatic, about 3-4 minutes. Remove and set aside.
- c.In the same pan, add 1 tbsp of oil. Add the thinly sliced onion and sauté until it becomes a deep golden brown, about 7-8 minutes. Be patient, as this caramelization is key to the flavor.
- d.Add the garlic cloves and ginger to the pan and sauté for another minute until fragrant.
- e.Let the roasted mixture cool down completely. Transfer the coconut, onion, ginger, and garlic to a grinder jar. Blend to a smooth paste, adding 2-3 tablespoons of water as needed to help with grinding.
- 3
Step 3
- a.Make the Usal Curry
- b.Heat the remaining 2 tbsp of oil in a heavy-bottomed pot or kadai over medium heat.
- c.Add the mustard seeds and let them splutter. Follow with cumin seeds and hing, and sauté for 30 seconds.
- d.Add the finely chopped small onion and cook until it turns soft and translucent, about 3-4 minutes.
- e.Stir in the prepared vatan paste. Sauté for 5-7 minutes, stirring often, until the paste darkens, thickens, and you see oil separating from the sides.
- f.Add the turmeric powder and Goda masala. Cook for another minute until the spices are fragrant.
- 4
Step 4
- a.Combine and Simmer
- b.Add the cooked black chickpeas along with all their cooking water to the pot.
- c.Stir in the remaining 1 tsp of salt, jaggery, and tamarind paste (if using). Mix everything thoroughly.
- d.Bring the curry to a gentle boil. Reduce the heat to low, cover the pot, and let it simmer for 10-12 minutes. This allows the chickpeas to absorb the flavors of the gravy.
- 5
Step 5
- a.Garnish and Serve
- b.Check for seasoning and adjust salt or jaggery if needed. The gravy will thicken as it cools.
- c.Garnish generously with freshly chopped coriander leaves.
- d.Serve hot with jowar 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 non-negotiable for a tender, evenly cooked result.
- 2The deep browning of the onion and coconut for the vatan is the secret to the authentic, rich flavor and dark color of the usal.
- 3Always use the water the chickpeas were cooked in for the gravy; it's packed with flavor and nutrients.
- 4If you don't have Goda masala, you can use regular garam masala, but the taste will be slightly different. Goda masala has a unique sweet and pungent aroma.
- 5A small amount of jaggery and tamarind creates a perfect balance of sweet, sour, and spicy flavors, which is characteristic of Maharashtrian cuisine.
Adapt it for your goals.
With Vegetables
Add 1 medium potato (cubed) or a few pieces of drumstick along with the chickpeas in the pressure cooker for a more wholesome curry.
Spicier VersionSpicier Version
Sauté 1-2 slit green chilies along with the chopped onions in step 3, or add 1/2 tsp of red chili powder with the other spices.
Using Fresh CoconutUsing Fresh Coconut
You can use 1/2 cup of fresh grated coconut instead of dry. The roasting time will be slightly longer, and the gravy will be creamier.
Quick VersionQuick Version
Use canned black chickpeas. Drain and rinse them well. Skip the pressure cooking step and add them directly in step 4, along with 2 cups of water or vegetable broth. Simmer for 15-20 minutes.
Why this is on our healthy list.
Excellent Source of Plant-Based Protein
Black chickpeas are a protein powerhouse, essential for muscle repair, growth, and overall body function. A protein-rich meal also promotes satiety, keeping you full for longer.
High in Dietary Fiber
The high fiber content from chickpeas supports digestive health, prevents constipation, and helps in regulating blood sugar levels by slowing down sugar absorption.
Provides Sustained Energy
The complex carbohydrates in kala chana are digested slowly, providing a steady release of energy and preventing sudden spikes and crashes in blood sugar levels.
Rich in Essential Minerals
This dish is a good source of important minerals like iron, which is vital for blood production, and manganese, which plays a role in bone health and metabolism.
Frequently asked questions
Yes, it is a very healthy dish. It's rich in plant-based protein and dietary fiber from the black chickpeas, which aids in muscle maintenance and digestive health. It provides sustained energy and is packed with essential minerals like iron and manganese.