Chanyachi Usal

Name: Chanyachi Usal
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 servings
Cuisine: maharashtrian
Ingredients: 1 cup black chickpeas (dried, soaked overnight); 3 cup water (for pressure cooking chickpeas); 0.5 tsp salt; 2 tbsp oil; 0.5 tsp mustard seeds; 0.5 tsp cumin seeds; 1 pinch asafoetida; 8 pcs curry leaves; 2 pcs onion (medium, finely chopped); 1 inch ginger (finely chopped); 4 pcs garlic (cloves, finely chopped); 2 pcs green chili (slit); 2 pcs tomato (medium, finely chopped); 1 pinch turmeric powder; 0.5 tsp red chili powder; 1 tsp godaa masala; 1 tsp coriander powder; 3 tbsp coconut (fresh, grated); 1 tsp jaggery (grated); 1 tsp tamarind paste; 2 tbsp coriander leaves (chopped, for garnish)

RATING

4.5/5(78)

TASTE SCORE

7/10

A comforting Maharashtrian curry made with black chickpeas, onion, tomato, and a simple coconut-spice base. It cooks into a lightly thick gravy that tastes hearty with roti, bhakri, or rice.

PREP

20m

COOK

35m

SERVES

1 KATORI

296 cal

SERVINGS

METHOD · 7 STEPS

prep · ~1 min
Soak the chickpeas.
Rinse the black chickpeas well and soak them in plenty of water overnight. Drain before cooking.
TIPA long soak helps the chickpeas cook evenly and turn soft without splitting.
pressure cook · ~25 min
Pressure cook the chickpeas.
1.Add the soaked black chickpeas, 3 cups water, and 0.25 tsp salt to a pressure cooker.
2.Cook on medium heat until the chickpeas are tender, about 5 to 6 whistles.
3.Let the pressure drop naturally.
4.Reserve the cooking liquid and keep the chickpeas aside.
saute · ~10 min
Make the masala base.
1.Heat oil in a pan over medium heat.
2.Add mustard seeds and let them splutter.
3.Add cumin seeds, asafoetida, and curry leaves.
4.Add onion and cook until light golden, about 6 to 7 minutes.
5.Add ginger, garlic, and green chili and cook for 1 minute.
TIPKeep the heat medium so the spices bloom without burning.
saute · ~7 min
Cook the tomatoes and spices.
1.Add tomato and cook until soft and pulpy, about 4 to 5 minutes.
2.Add turmeric powder, red chili powder, coriander powder, and godaa masala.
3.Add grated coconut and cook for 2 minutes, stirring often.
simmer · ~12 min
Simmer the usal.
1.Add the cooked chickpeas to the pan and mix well with the masala.
2.Pour in the reserved cooking liquid and 1 cup water.
3.Add the remaining 0.25 tsp salt, jaggery, and tamarind paste.
4.Bring to a gentle simmer and cook for 10 to 12 minutes until the gravy thickens lightly.
TIPMash a spoonful of chickpeas into the gravy if you want a thicker, more homestyle texture.
garnish
Garnish with coriander leaves.
serve
Serve hot.
Serve Chanyachi Usal hot with bhakri, chapati, pav, or plain rice.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Cook the kala chana until fully tender before adding to the masala; undercooked chickpeas stay firm even after simmering.
2
Reserve all the pressure-cooker liquid and use it in the gravy for deeper chickpea flavor instead of plain water alone.
3
Let the onion turn light golden, not dark brown, so the usal keeps its balanced Maharashtrian taste.
4
Cook the tomato until oil begins to separate slightly; this prevents a raw, sour note in the final gravy.
5
Stir the grated coconut for a minute or two with the spices so it loses rawness and blends into the masala.
6
Adjust jaggery and tamarind only after the gravy simmers, because the chickpea stock can change the final balance.
7
This usal tastes even better after resting 20 to 30 minutes, as the kala chana absorbs the coconut-spice gravy.