kala chana and coconut stir fry

kala chana and coconut stir fry

Kala Channa and Coconut Stir Fry

Boiled black chick peas or kala channa is stir fried with grated coconut and finished with coconut oil tempering.

A nutritious Kerala recipe which can be enjoyed at any time of the day. Goes very well with all most all breakfast dishes, lunch, dinner, as a snack or even as a salad

kala channa stir fry

kala channa stir fry


  • Black chick peas – 400 gms
  • Coconut oil – 1 Tbsp
  • Mustard seeds- 1/2 Tsp
  • Dry chilly – 4 pcs
  • Curry leaves- 1 sprig
  • Grated coconut – 100 gms
  • Onion – 1 medium, chopped (optional)
  • Green chilly – 2, slit (optional)
  • Lemon- 1,wedged (optional)
  • Salt to taste


  1. Wash and soak chick peas over night (5-6 hours).
  2. Boil the chick peas with salt in a pot until soft (you can also pressure cook for 2 whistles).
  3. The texture should be soft, but not mushy.
  4. Heat coconut oil in a skillet, splutter mustard seeds.
  5. Add curry leaves and dry chilly to it.
  6. Once the curry leaves and dry chillies are fried, add grated coconut.
  7. Stir fry for 3 minutes, until it starts to turn the color.
  8. Add chick peas and continue to stir fry on a slow fire.
  9. Adjust seasoning and serve.

Note: If you are going to eat this as a salad then add green chilly, chopped onion and garnish with lemon wedge.

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Bone Appetite & Happy Cooking!





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