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Black Chana Coconut Tomato Curry with Brown Basmati

Name: Black Chana Coconut Tomato Curry with Brown Basmati
Prep time: 10 min
Cook time: 95 min
Yield: 4 servings
Ingredients: 1 cup dried black chana black chana; 1 cup brown basmati rice brown basmati rice; 1 cup coconut milk coconut milk; 3 tablespoons tomato paste tomato paste; 1 tablespoon ginger garlic paste ginger garlic paste; 2 teaspoons coriander seeds coriander seeds; 1/2 teaspoon turmeric turmeric; 3/4 teaspoon black pepper black pepper; 6 cups water, divided, plus more for soaking water; 1 1/2 teaspoons salt, divided salt

This is a simple, sturdy curry built from pantry basics: nutty black chana, creamy coconut milk, and deep tomato paste simmered until the sauce turns mellow and brick-red. Brown basmati rice gives the bowl a wholesome chew, and crushed coriander seeds bring a warm, citrusy edge without needing a long spice list. The chana does need soaking, so start it the night before or early in the day. From there, the cooking is calm and straightforward — simmer the beans until tender, let the sauce thicken around them, and serve everything hot with the rice. It is the kind of meal that feels filling without being heavy, with enough sauce to spoon into every grain.

Serves 4Prep 10 minCook 95 min8 ingredients available to shop

What you’ll need

Ingredient links lead to real products in the Naan Sense Grocery store. Availability and prices may change.

1 cup dried black chana black chanaShop Mani's Black Chana 2lb
1 cup brown basmati rice brown basmati riceShop Brown Basmati Rice – Laxmi (2 Lb)
1 cup coconut milk coconut milkShop Asian Pride Coconut Milk (Unsweetened)
3 tablespoons tomato paste tomato pasteShop Tomato Paste – Sadaf 12.5 Oz
1 tablespoon ginger garlic paste ginger garlic pasteShop Ginger Garlic Paste 26 Oz – Laxmi
2 teaspoons coriander seeds coriander seedsShop Coriander Seeds – Naan Sense Grocery (25g)
1/2 teaspoon turmeric turmericShop Turmeric Frozen (4 Oz)
3/4 teaspoon black pepper black pepperShop Sadaf Black Pepper Fine Ground
6 cups water, divided, plus more for soaking waterPantry basic
1 1/2 teaspoons salt, divided saltPantry basic

Let’s cook

Rinse the black chana well, then cover with plenty of water and soak for 8 to 12 hours. Drain and rinse before cooking.
Put the soaked black chana in a pot with 4 cups water and 1/2 teaspoon salt. Bring to a boil, then lower to a steady simmer, cover partly, and cook for 60 to 75 minutes, until the chana is tender but still holds its shape.
While the chana cooks, rinse the brown basmati rice until the water looks less cloudy. Combine it with 2 cups water and 1/2 teaspoon salt in a separate pot. Bring to a boil, cover, reduce the heat to low, and cook for 35 to 40 minutes. Let it rest covered for 10 minutes, then fluff.
Lightly crush the coriander seeds with the bottom of a cup or a mortar. Warm a dry pot over medium heat and toast the crushed coriander for about 1 minute, just until fragrant.
Add the ginger garlic paste, tomato paste, turmeric, black pepper, and remaining 1/2 teaspoon salt to the toasted coriander. Stir for 1 to 2 minutes, adding a small splash of the chana cooking water if it begins to stick.
Stir in the coconut milk, then add the cooked black chana along with about 1 cup of its cooking water. Simmer uncovered for 12 to 15 minutes, stirring now and then, until the curry looks glossy and lightly thickened.
Taste and adjust the salt if needed. Spoon the brown basmati into bowls and ladle the black chana coconut tomato curry over the top while everything is hot.

From our kitchen notebook

For a thicker curry, mash a spoonful of the cooked chana into the sauce before serving.

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