Maharashtrian Kala Chana Usal (Spicy Tarri Malvani Style with Pav)

Name: Maharashtrian Kala Chana Usal (Spicy Tarri Malvani Style with Pav)
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4
Ingredients: 250g (1.5 cups raw) HealEx Black Channa or Naatu Channa; 50g sliced (0.5 cup) Dry Coconut (Sukha Nariyal / Khobro); 200g (3 medium) Onions (sliced for vatap + finely chopped for gravy); 25g (1.5 tbsp) Ginger-garlic paste; 150g (1 cup) Tomatoes (pureed); 20g (1.5 tbsp) Goda Masala or Malvani Masala; 5g each (1 tsp each) Kashmiri Chilli powder & Turmeric; 5g each (1 tsp each) Mustard seeds & Cumin seeds; 1 sprig Hing & Curry leaves; 40ml (3 tbsp) Cooking Oil; for serving Chopped coriander, Lemon wedges, and Pav; to taste Salt

Fiery West Indian home & street-style black chickpea curry simmered in dark roasted coconut and traditional goda masala. Served piping hot with soft Pav, Bhakri, or steamed rice.

A staple of Maharashtra and the Konkan coast, Kala Chana Usal is known for its deep aromatic ‘tarri’ (red spiced oil layer) and robust earthy taste. HealEx Black Channa or Naatu Channa gives this dish its authentic rustic bite.

Cook with HealEx Channa

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Whether you prefer large creamy Kabuli chickpeas, rustic desi Naatu channa, or high-fibre Black channa, HealEx brings you unpolished, premium pulses packed for pure home cooking.

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HealEx Kabuli Channa (White Chickpeas)

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HealEx Naatu Channa (Desi Brown Chickpeas)

Traditional country brown chickpeas with an earthy aroma and firm bite — ideal for Sundal, spicy Andhra gravies, and Kadala curry.

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HealEx Black Channa (Kala Chana)

Whole black chickpeas rich in dietary fibre and plant iron — perfect for Kerala Kadala curry, gym chaat, and Navratri prasad.

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Ingredients

12 items for 4 servings

Serves 4

⚖️

Kitchen Measurement Guide (Grams & Spoons):

All ingredients are listed in exact grams for precision: 1 tablespoon (tbsp) = ~15 grams (or 15ml) | 1 teaspoon (tsp) = ~5 grams | 1 cup raw millets/channa = ~200 grams.

HealEx Black Channa or Naatu Channa
250g (1.5 cups raw) Shop
Dry Coconut (Sukha Nariyal / Khobro)
50g sliced (0.5 cup)
Onions (sliced for vatap + finely chopped for gravy)
200g (3 medium)
Ginger-garlic paste
25g (1.5 tbsp)
Tomatoes (pureed)
150g (1 cup)
Goda Masala or Malvani Masala
20g (1.5 tbsp)
Kashmiri Chilli powder & Turmeric
5g each (1 tsp each)
Mustard seeds & Cumin seeds
5g each (1 tsp each)
Hing & Curry leaves
1 sprig
Cooking Oil
40ml (3 tbsp)
Chopped coriander, Lemon wedges, and Pav
for serving
Salt
to taste

Method & Step-by-Step Instructions

Follow each step carefully for the authentic aroma and taste

1
Soak HealEx Black Channa overnight (8-10 hours). Pressure cook with salt and 3 cups water for 5-6 whistles until soft.
2
Prepare the authentic Maharashtrian Vatap (masala paste): In 1 tsp oil, roast sliced dry coconut until dark golden brown. In the same pan, roast sliced onions until browned. Grind coconut and onions together with 3 tbsp water into a rich paste.
3
Heat remaining 2.5 tbsp oil in a heavy-bottomed pot. Splutter mustard seeds, cumin seeds, hing, and curry leaves.
4
Add ginger-garlic paste and finely chopped onions; cook until golden brown.
5
Add tomato puree, turmeric, red chilli powder, and the authentic Goda/Malvani masala. Sauté until oil begins separating.
6
Stir in the roasted coconut-onion vatap paste and sauté for 2-3 minutes.
7
Add the boiled black channa along with its aromatic broth. Adjust water to desired gravy thickness and simmer on low heat for 12-15 minutes until the famous spicy red ‘tarri’ rises to the top.
8
Garnish with chopped coriander and serve hot with soft Pav, Jowar/Bajra Bhakri, or steamed rice.