Black Channa and Coconut Stew:

Black Channa and Coconut Stew

Black Channa and Coconut Stew: Ingredients:
1 cup black channa (black chickpeas), soaked overnight and cooked until tender
1 cup grated coconut
1 large onion, finely chopped
2 tomatoes, chopped
2 green chilies, slit (adjust to spice preference)
3-4 cloves of garlic, minced
1-inch piece of ginger, grated
1 teaspoon mustard seeds
1 teaspoon cumin seeds
1/2 teaspoon turmeric powder
1 teaspoon red chili powder (adjust to spice preference)
1 teaspoon coriander powder
1/2 teaspoon garam masala
1 tablespoon tamarind pulp
2 cups water
2 tablespoons cooking oil
Salt to taste
Fresh cilantro (coriander) leaves for garnish

In a blender, grind the grated coconut with a little water to make a smooth coconut paste. Set aside.
In a large pot, heat the cooking oil over medium heat. Add the mustard seeds and cumin seeds, and let them splutter.
Add the finely chopped onion and sauté until it turns translucent.
Stir in the minced garlic and grated ginger, and cook for a minute until the raw aroma disappears.
Add the chopped tomatoes and slit green chilies. Cook until the tomatoes become soft and the oil starts to separate.
Now, add the turmeric powder, red chili powder, coriander powder, and garam masala. Mix well and cook for a couple of minutes to enhance the flavors.
Pour in the cooked black channa (black chickpeas) and mix it with the masala.
Add the coconut paste and tamarind pulp to the pot. Mix everything together, ensuring the channa is coated in the coconut and tamarind mixture.
Pour in the water and season with salt. Bring the stew to a boil, then reduce the heat to low. Cover the pot and let it simmer for about 15-20 minutes, allowing the flavors to meld together.
Check the seasoning and adjust salt and spices if needed. If the stew is too thick, you can add more water to reach your desired consistency.


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