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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
Soak and Cook Chickpeas
Prepare the Vatan (Spice Paste)
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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.
This maharashtrian recipe takes 60 minutes to prepare and yields 4 servings. At 323.49 calories per serving with 10.14g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Make the Usal Curry
Combine and Simmer
Garnish and Serve
Add 1 medium potato (cubed) or a few pieces of drumstick along with the chickpeas in the pressure cooker for a more wholesome curry.
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.
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.
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.
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.
The high fiber content from chickpeas supports digestive health, prevents constipation, and helps in regulating blood sugar levels by slowing down sugar absorption.
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.
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.
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.
One serving of Chanyachi Usal (approximately 1 cup or 330g) contains around 360-380 calories. The exact count can vary based on the amount of oil and coconut used.
Goda Masala is a special Maharashtrian spice blend with a unique sweet and aromatic flavor from ingredients like stone flower (dagad phool) and dried coconut. If you don't have it, you can use a good quality garam masala as a substitute, though the authentic taste will differ slightly.
Yes, for a no onion/garlic version, skip them entirely. To build the base, you can use a paste of roasted coconut and tomatoes. The flavor profile will be different but still delicious.
Leftover Chanyachi Usal can be stored in an airtight container in the refrigerator for up to 3-4 days. The curry tends to thicken upon cooling, so you may need to add a splash of hot water while reheating.