Maharashtrian Kala Chana Usal is a cherished dish from Maharashtra’s diverse culinary repertoire, celebrated for its earthy flavors and health benefits. This preparation, made with black chickpeas (kala chana), holds a special place in the traditional meals of the region, often featured in festive spreads and everyday menus alike. Its unique taste, enhanced by a blend of aromatic spices and coconut-based masala, reflects the deep-rooted culinary traditions of Maharashtra, where locally sourced ingredients and intricate spice blends reign supreme.
The dish finds its origins in the Agri communities of Maharashtra from coastal area, where kala chana served as a staple due to its high nutritional value and adaptability to the local climate. Traditionally, usal was a way to incorporate sprouted legumes into meals, a practice revered in Indian kitchens for its health benefits. Over time, Kala Chana Usal became a popular preparation, appreciated not only for its wholesome nature but also for its robust flavor profile.
Kala Chana Usal enjoys widespread popularity today, often paired with steamed rice, chapati, or bhakri. It showcases the Maharashtrian penchant for balancing flavors — the heat of spices, the nuttiness of coconut, and the tang of tomatoes or tamarind come together in harmony. The inclusion of goda masala, a signature spice mix of Maharashtra, further elevates the dish, lending it a distinct character that sets it apart from similar preparations in other Indian cuisines.
Beyond its taste, Kala Chana Usal reflects the ethos of Maharashtrian cooking — simplicity, nutritional balance, and a deep respect for ingredients. Whether served in rural homes or modern urban kitchens, it remains a testament to the state’s rich culinary heritage.
Ingredients
• 2 Cup Sprouted Black Chickpeas/Kala Chana
• 2 tbsp Oil
• 1 tsp Mustard Seeds
• 1 tsp Cumin Seeds
• Pinch of Hing
• 1-2 bay Leaves
• 1 Whole Dry Red Chili
• 2 Whole Black Cardamom
• ½ cup Chopped Onion
• 5-6 Curry Leaves
• ½ cup Ripe Tomato Finely Chopped
• 1 tsp Coriander Powder
• 1 tsp Goda Masala or Garam Masala
• ½ tsp Red Chili Powder
• ½ tsp Turmeric Powder
• Salt
• ¼ cup Chopped Coriander Leaves for Garnishing
For Vatan Masala
• 1 tbsp Oil
• ½ cup Chopped onion
• 4-5 Cloves of Garlic
• ½ inch Ginger Chopped
• 1-2 Green Chilies Chopped
• ¼ cup Dry Coconut Slices
• 4-5 Whole Black Peppercorns
• 2 tsp Whole Coriander Seeds
• 1-2 Whole Dry Red Chilies
• ¼ cup Chopped Coriander Leaves
Method:
Cooking the Kala Chana:
• In a pressure cooker, combine sprouted kala chana with a little salt and enough water. Cook for 3-4 whistles or until the chickpeas are tender. Set aside.
Preparing the Vatan (Masala Paste):
• Heat oil in a pan. Once hot, add chopped onion, garlic, ginger, and green chilies. Sauté until the onion turns golden brown.
• Add dried coconut slices, coriander seeds, black peppercorns, and dried red chilies. Stir-fry on medium flame until the coconut slices turn golden. Allow the mixture to cool, then blend it with coriander leaves and ¼ cup water to form a smooth paste.
Cooking the Usal:
• Heat oil in a large pan. Add mustard seeds and cumin seeds and let them crackle. Incorporate a pinch of hing and curry leaves.
• Add dry whole spices like bay leaves, whole red chili, black cardamom etc. Add chopped onion and sauté until golden brown.
• Stir in the prepared vatan, followed by dry spices like red chili powder, turmeric, coriander powder, goda masala. Cook the mixture until aromatic.
• Add ½ cup water and bring the mixture to a boil (use cooked chana water.). Mix in the cooked kala chana, chopped tomato, and salt.
• Adjust the consistency by adding more water if needed. Cover and cook on medium flame for 5-6 minutes. Garnish with chopped coriander leaves.
• Serve hot with rice, chapati, or bhakri.
Tips for Perfect Kala Chana Usal
• Sprouting Kala Chana: To sprout kala chana at home, soak it for 7-8 hours. Drain and wrap it in a damp cloth. Keep it in a warm place for 12-18 hours until sprouted.
• Substitutes for Goda Masala: If goda masala is unavailable, you can replace it with garam masala, though it adds an authentic Maharashtrian touch.
• Using Tomatoes: If tomatoes are not ripe, sauté them with the onion. Alternatively, add a small piece of tamarind to the curry for a tangy flavor.
• Adjust the thickness of the curry based on your preference by varying the amount of water added.
- 2 Cup Sprouted Black Chickpeas/Kala Chana
- 2 tbsp Oil
- 1 tsp Mustard Seeds
- 1 tsp Cumin Seeds
- Pinch of Hing
- 1-2 bay Leaves
- 1 Whole Dry Red Chili
- 2 Whole Black Cardamom
- ½ cup Chopped Onion
- 5-6 Curry Leaves
- ½ cup Ripe Tomato Finely Chopped
- 1 tsp Coriander Powder
- 1 tsp Goda Masala or Garam Masala
- ½ tsp Red Chili Powder
- ½ tsp Turmeric
- Salt
- ¼ cup Chopped Coriander Leaves for Garnishing
- For Vatan Masala
- 1 tbsp Oil
- ½ cup Chopped onion
- 4-5 Cloves of Garlic
- ½ inch Ginger Chopped
- 1-2 Green Chilies Chopped
- ¼ cup Dry Coconut Slices
- 4-5 Whole Black Peppercorns
- 2 tsp Whole Coriander Seeds
- 1-2 Whole Dry Red Chilies
- ¼ cup Chopped Coriander Leaves
- Cooking the Kala Chana:
- In a pressure cooker, combine sprouted kala chana with a little salt and enough water. Cook for 3-4 whistles or until the chickpeas are tender. Set aside.
- Preparing the Vatan (Masala Paste):
- Heat oil in a pan. Once hot, add chopped onion, garlic, ginger, and green chilies. Sauté until the onion turns golden brown.
- Add dried coconut slices, coriander seeds, black peppercorns, and dried red chilies. Stir-fry on medium flame until the coconut slices turn golden. Allow the mixture to cool, then blend it with coriander leaves and ¼ cup water to form a smooth paste.
- Cooking the Usal:
- Heat oil in a large pan. Add mustard seeds and cumin seeds and let them crackle. Incorporate a pinch of hing and curry leaves.
- Add dry whole spices like bay leaves, whole red chili, black cardamom etc. Add chopped onion and sauté until golden brown.
- Stir in the prepared vatan, followed by dry spices like red chili powder, turmeric, coriander powder, goda masala. Cook the mixture until aromatic.
- Add ½ cup water and bring the mixture to a boil (use cooked chana water.). Mix in the cooked kala chana, chopped tomato, and salt.
- Adjust the consistency by adding more water if needed. Cover and cook on medium flame for 5-6 minutes. Garnish with chopped coriander leaves.
- Serve hot with rice, chapati, or bhakri.
Sprouting Kala Chana: To sprout kala chana at home, soak it for 7-8 hours. Drain and wrap it in a damp cloth. Keep it in a warm place for 12-18 hours until sprouted.
Substitutes for Goda Masala: If goda masala is unavailable, you can replace it with garam masala, though it adds an authentic Maharashtrian touch.
Using Tomatoes: If tomatoes are not ripe, sauté them with the onion. Alternatively, add a small piece of tamarind to the curry for a tangy flavor.
Adjust the thickness of the curry based on your preference by varying the amount of water added.
