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Maharashtrian Kala Chana Usal
Binjal Pandya

Maharashtrian Kala Chana Usal

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.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 3 -4
Course: Main
Cuisine: Indian
Ingredients Method Notes

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
  • Salt
  • ¼ cup Chopped Coriander Leaves for Garnishin
  • 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
 

  1. Cooking the Kala Chana:
  2. 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.
  3. Preparing the Vatan (Masala Paste):
  4. Heat oil in a pan. Once hot, add chopped onion, garlic, ginger, and green chilies. Sauté until the onion turns golden brown.
  5. 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.
  6. Cooking the Usal:
  7. Heat oil in a large pan. Add mustard seeds and cumin seeds and let them crackle. Incorporate a pinch of hing and curry leaves.
  8. Add dry whole spices like bay leaves, whole red chili, black cardamom etc. Add chopped onion and sauté until golden brown.
  9. Stir in the prepared vatan, followed by dry spices like red chili powder, turmeric, coriander powder, goda masala. Cook the mixture until aromatic.
  10. 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.
  11. Adjust the consistency by adding more water if needed. Cover and cook on medium flame for 5-6 minutes. Garnish with chopped coriander leaves.
  12. Serve hot with rice, chapati, or bhakri.

Notes

  • 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, sautee 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.