Black Chana Stir-Fry With Coconut: A Protein-Rich Everyday Indian Skillet
Black Chana Stir-Fry With Coconut: A Protein-Rich Everyday Indian Skillet
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Black Chana Stir-Fry
With Coconut: A Protein-Rich Everyday Indian Skillet
30 mins
Cooking Time
Easy
Difficulty
15
Ingredients
Veg
Diet
This black chana stir-fry with coconut is a simple yet nourishing Indian skillet dish that highlights the earthy flavour of kala chana. Lightly spiced and finished with fresh coconut, it delivers plant-based protein, fibre and texture, making it ideal for everyday meals without feeling heavy.
Ingredients
UNITSIngredients
Black chana (kala chana), soaked overnight and cooked
Ensure the black chana is soaked overnight and cooked until tender but not mushy. Properly cooked chana should hold its shape while being soft enough to bite into easily. Drain well and keep aside. Removing excess moisture helps the stir-fry remain dry and well-textured.
Description - Step 2
Step 2: Heat The Oil And Add Aromatics
Heat oil in a wide skillet or kadai over medium heat. Add curry leaves and allow them to crackle gently. Stir in chopped onions and cook until soft and lightly translucent. Avoid browning the onions too much, as this dish relies on freshness rather than caramelisation.
Description - Step 3
Step 3: Add Ginger, Garlic And Chillies
Add grated ginger, chopped garlic and green chillies to the pan. Sauté briefly until aromatic. This step builds the base flavour and ensures the raw taste of ginger and garlic disappears without overpowering the chana.
Description - Step 4
Step 4: Add The Spices
Lower the heat slightly and add turmeric powder, red chilli powder, coriander powder and black pepper. Stir quickly so the spices bloom in the oil without burning. This step coats the aromatics evenly, allowing the flavours to carry through the dish.
Description - Step 5
Step 5: Add Cooked Black Chana
Add the cooked black chana to the pan and toss gently to coat with the spice mixture. Increase the heat to medium and stir-fry for a few minutes. This helps the chana absorb flavours while lightly crisping on the outside.
Description - Step 6
Step 6: Season And Adjust Texture
Add salt and mix well. If the mixture feels too dry, sprinkle a tablespoon of water and toss gently. The goal is a moist yet dry stir-fry where the chana remains separate and well-coated, not saucy.
Description - Step 7
Step 7: Add Fresh Coconut
Lower the heat and add freshly grated coconut. Mix gently so the coconut warms through without browning. Fresh coconut adds sweetness and softness, balancing the spices and enhancing the dish’s overall texture.
Description - Step 8
Step 8: Finish With Lemon And Herbs
Turn off the heat and add lemon juice and chopped coriander leaves. Stir once and allow the flavours to settle. Lemon brightens the dish and prevents it from tasting heavy, especially when served as part of a larger meal.
Description - Step 9
Step 9: Rest Briefly Before Serving
Let the stir-fry rest for a couple of minutes before serving. This allows the coconut and spices to meld evenly with the chana, improving flavour and aroma.
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