Chana Nariyal Bai (chickpea And Coconut Stew)

Chana Nariyal Bai is a traditional Tripuri dish that combines the nutty flavor of chickpeas with the creamy richness of coconut milk. This hearty stew is a staple in Tripuri cuisine and is perfect for a comforting meal on a chilly evening.

Vegan Gluten Free Main Course Tripuri Chickpeas Coconut Stew
Chana Nariyal Bai (chickpea And Coconut Stew)

Ingredients

  • 1 cup dried chickpeas, soaked overnight
  • 1 tablespoon oil
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • 1 teaspoon ginger, grated
  • 1 teaspoon cumin powder
  • 1 teaspoon coriander powder
  • 1/2 teaspoon turmeric powder
  • 1 can (14 oz) coconut milk
  • Salt to taste
  • Fresh cilantro for garnish

Instructions

  1. Heat oil in a large pot over medium heat. Add the chopped onion, garlic, and ginger. Sauté until the onions are soft and translucent.
  2. Stir in the cumin powder, coriander powder, and turmeric powder. Cook for 1-2 minutes until fragrant.
  3. Add the soaked chickpeas to the pot and pour in the coconut milk. Bring to a simmer and cook for 30-40 minutes, or until the chickpeas are tender.
  4. Season with salt to taste. Garnish with fresh cilantro before serving.

Cooking & Preparation

Preparation time:
10 minutes
Cooking time:
40 minutes
Total time:
50 minutes
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
300 per serving
Carbohydrates
35g
Protein
12g
Fat
14g

Supplies

Large pot Stirring spoon

Tools

Knife Cutting board Grater

Serving suggestions

Chana Nariyal Bai is best served hot with steamed rice or flatbread.

Tips & tricks

For a creamier texture, you can blend a portion of the stew before serving.

Cost

$8