Kabuli Chana Xacuti

Kabuli Chana cooked in a coconut based Goan masala (Xacuti masala). Serve it with hot steamed rice or chapatis. Can be served for breakfast with Goan Pao.
  • Passive
    20 minutes
  • Prep
    20 minutes
  • Cook
    40 minutes
  • Servings
    4 People


For the Xacuti Masala Paste:-
  • 1/3 cup Coconut
  • 1/2 Onion (Chopped)
  • Oil (as required in recipe)
  • 2 Cloves garlic
  • 1/2 tsp turmeric powder
  • 1 tbsp Xacuti masala powder (See recipe note below for homemade masala powder/recipe from scratch)
Remaining Ingredients:-
  • 1/2 tsp Mustard seeds
  • 8 Fresh Curry leaves
  • 1/2 Onion (chopped)
  • 1/2 cup Kabuli Chana (Soak overnight and boiled in pressure cooker next day)
  • Coriander (chopped)
  • Salt (as required)


Prepare the Xacuti masala:-
  • 1 In a pan, add 1 tbsp oil, fry the onion and coconut till browned. Keep aside to cool.
  • 2 Once cooled, grind coconut with garlic, turmeric powder, xacuti masala powder(See recipe notes below for homemade xacuti masala powder / recipe link to make xacuti from scratch).
  • 3 Add sufficient water (I used about 3/4 cup) and grind it to make a fine paste. Keep the masala paste aside.
  • 4 In a vessel, add 3 tbsp oil. Add the mustard seeds till they start crackling. Add the curry leaves(I missed the curry leaves here) and the onion. Fry till soft.
  • 5 Add the Xacuti paste and fry for 3-4 minutes.
  • 6 Add the boiled kabuli chana . Cook for about 10-12 minutes.
  • 7 Add the coriander leaves.
  • 8 Serve with rice or chapatis or Pao for breakfast.(See recipe link for Goan pao Recipe).

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