Malvani Kala Chana Usal
Kala chana works well with the roasted coconut, chilli, coriander and sesame character of the Konkan Malvani Blend. This usal is kept relatively thick and spoonable rather than soupy, with enough masala to coat the chickpeas while still feeling like a home-style legume preparation.
Servings
4
Prep Time
20 minutes
Cook Time
50 minutes
Total Time
1 hour 10 minutes
Extra Time
Soaking Time: 8–10 hours
✨ Zaika Potli Secret Technique
Add 2 tbsp Konkan Malvani Blend after the onion-tomato-coconut base has cooked. Fry briefly on low heat, then add the chickpeas. The blend remains in the dish.
Ingredients
Main Ingredients
- Kala chana — 1½ cups / 280 g
- Water — 4½ cups for pressure cooking
- Salt — 1¼ tsp
For the Masala
- Oil — 2 tbsp
- Onion — 1 large / about 140 g, finely chopped
- Ginger-garlic paste — 2 tsp
- Tomato — 1 medium / about 120 g, finely chopped
- Fresh grated coconut — 2 tbsp
- Konkan Malvani Blend — 2 tbsp / about 16–20 g
- Hot water — ¾–1 cup
For Finishing
- Fresh coriander — 2 tbsp
- Lemon juice — 1–2 tsp
Cooking Instructions
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1Wash the kala chana thoroughly and soak for 8–10 hours. Drain and rinse.
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2Pressure-cook with 4½ cups fresh water until completely tender, generally 25–35 minutes under pressure depending on the age of the chickpeas.
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3Allow the pressure to release naturally. Drain, reserving 1½ cups of the cooking liquid.
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4Heat oil in a kadai.
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5Add onion and cook until deep golden.
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6Add ginger-garlic paste and cook for 1 minute.
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7Add fresh coconut and cook for 2 minutes until lightly toasted.
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8Add tomato and cook until soft and the oil begins appearing at the edges.
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9Reduce the heat and add the Konkan Malvani Blend. Stir continuously for about 30 seconds.
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10Add the cooked kala chana and ¾ cup reserved cooking liquid.
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11Add salt and simmer uncovered for 10–12 minutes.
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12Mash a few chickpeas against the side of the pan to create a little body.
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13Add more cooking liquid only if necessary; the finished usal should be thick rather than watery.
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14Finish with coriander and lemon juice.
💡 Chef's Pro Tip
Kala chana needs to be fully tender before it meets the masala. A firm centre will not soften properly during the relatively short final simmer.
🍽️ Perfect Serving Pairings
My Take On Malvani Kala Chana Usal
Kala chana works well with the roasted coconut, chilli, coriander and sesame character of the Konkan Malvani Blend. This usal is kept relatively thick and spoonable rather than soupy, with enough masala to coat the chickpeas while still feeling like a home-style legume preparation.
The Secret: Kala chana needs to be fully tender before it meets the masala. A firm centre will not soften properly during the relatively short final simmer.