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Chana Fugad/ Chickpea Saute with Coconut & Haricot Verts (French Beans)

Chana Fugad with Haricot Verts is a delicious side dish or can even serve as a Vegetarian main course.
Prep Time45 minutes
Cook Time20 minutes
Total Time1 hour 5 minutes
Course: Side Dishes
Cuisine: Indian
Servings: 6

Ingredients

  • Bafat Ingredients:
  • 1 tablespoon cinnamon bark broken into pieces
  • 1 star anise
  • 1 teaspoon black peppercorns
  • 1 teaspoon cloves
  • 1 tablespoon cumin seeds
  • 2 tablespoons coriander seed
  • 8 4 " dried red chiles if using the smaller 2" chiles, use 14
  • Chana Fugad Ingredients:
  • 1/2 cup green chickpeas soaked overnight
  • 1/2 cup chickpeas soaked overnight
  • 3 tablespoons ghee
  • 2 finely chopped cloves garlic
  • 1 teaspoon mustard seeds
  • 1 sprig curry leaves
  • 1 onion thinly sliced
  • 5 oz. chopped into 1/2" pieces haricot verts
  • 1 teaspoon tamarind concentrate
  • 1 tablespoon bafat spice mix
  • 1/2 cup frozen grated coconut defrosted
  • 1/2 teaspoon jaggery powder or palm sugar
  • salt to taste

Instructions

  • In a dry skillet, roast all spices until they start to change color and become fragrant. Cool.
  • Place in a coffee/spice grinder and grind to a fine powder.
  • Store in an air tight jar.
  • Bring a large pot of water to a boil. Add chickpeas and cook on a simmer for about 45 minutes, until tender.
  • In a large skillet or wok, heat 2 tablespoons of the ghee.
  • Add mustard seed, garlic and curry leaves. Fry for 1 minute. Once the garlic starts to brown, add the onion and remaining ghee. Cook on low heat for about 5 minutes, until caramelized.
  • Add beans and 2 tablespoons water. Cook for 5 minutes.
  • Add tamarind, 1/4 cup water, coconut, jaggery and bafat. Cook on low heat for 5 minutes.
  • Add chickpeas and salt. Stir well and cook for another 2 minutes.

Video

Notes

A very classic Mangalore dish using this preparation is kala chana (black chickpeas) and tindora (ivy gourd). You can adapt this recipe with those ingredients as well.
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