How do I know when the black chickpeas are cooked enough?

They should mash easily between your fingers or with the back of a spoon, but still hold their shape in the gravy.

Why is my usal too thin after simmering?

Simmer it uncovered a little longer, or mash a spoonful of the cooked chickpeas into the gravy to thicken it naturally.

Can I use dry coconut instead of fresh grated coconut?

Yes, but fresh coconut gives a softer, sweeter texture. If using dry coconut, cook it briefly and add a little extra water if needed.

How long does Chanyachi Usal keep in the fridge?

It keeps well for about 2 to 3 days in an airtight container. Reheat gently and add a splash of water if the gravy has thickened.

What should I serve with Chanyachi Usal?

It pairs especially well with bhakri, chapati, pav, or plain rice, depending on whether you want it rustic or more comforting.

Home / Recipes / maharashtrian / Chanyachi Usal

maharashtrianMediumveganvegetariandairy free

Chanyachi Usal

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.