Jul 3, 2013

Chana Masala (No added onion and garlic, made of dry roasted coconut paste)

Chana Masala (No added onion and garlic, made of dry roasted coconut paste. Best with batura / poori / chapatti … My amma’s recipe !!

Serves: 4

For the dry roasted coconut paste:


1/2 coconut, grated  

6 dried red chillies (medium size) or 8 dried red chillies (small size)

1 tablespoon (15 g) coriander seeds (kothamberi)

1/2 teaspoon peppercorns

½ teaspoon jeera (cumin seeds)

½ teaspoon perunjeerakam (saunf)

2 cardamoms

2 cloves

1 cinnamon stick

1/2 teaspoon turmeric powder


Heat an iron kadai. Dry roast grated coconut for 15 - 17 minutes on a low to medium heat or until the moisture completely dries up from the grated coconut and also started getting light brown color.

At this point, add dried red chillies , coriander seeds, jeera, perumjeerakam, peppercorns, cloves, cardamom and  cinnamon. Dry roast on a low to medium heat for another 15 minutes or till golden color. Switch off the heat. One can notice a color change in red chillies, grated coconut and also a nice aroma. Add turmeric powder and stir well. Keep aside to cool for 20 minutes.

 Transfer the dry roasted  coconut mixture into a  small mixer bowl and make a paste. Sprinkle 2 – 3 tablespoon of water if required to make a smooth paste.

For chole (channa):

1 cup (200 ml / 8 oz – Indian standard measuring cup) chole (white chick peas)

2 ½ cups water (500 ml)

½ teaspoon turmeric powder

1 teaspoon salt


Wash and soak Kabuli channa / white channa for 6-8 hours (or overnight) in 2 1/2 cups water (500 ml). Add salt and turmeric powder and pressure cook (pressure cook along with soaked water – Final water level should be 1 – inch above chole / channa / chickpeas) for 30 minutes ( reduce heat from high to medium after 3rd whistle and cook for 25 minutes ). Allow to cool naturally. Open the lid , keep aside to cool for 15 – 20 minutes. Reserve 1/4 - ½ cup (50 - 75 ml) stock for later use.

Final preparation:

In a bowl or pressure cooker itself (without pressure cooker lid), mix boiled chana (along with stock) with 3 tablespoon (or to taste) dry roasted coconut paste. Add extra ½ cup water (water level should be ½ - inch above chana and coconut masala) if required. Adjust salt to taste. Mix all the ingredients well. Cover with a normal lid and cook on a medium to low heat for 10 – 12 minutes until chana combined with coconut paste / fragrant. Serve with batura / poori / chapatti / phulkas ..


Hari Chandana P said...

Looks delicious!!

Deepa Bhat said...

I did try the recipe but what do we do with
the remaining masala...

Niya Prakash said...

Hello Deepa Bhat, Thanks for query on Chana masala :)Store remaining masala in a refrigerator. We can use remaining masala for the preparation of paneer, tomato - onion gravy, or some mixed vegetable curry.