Gujarati Rasawala chana (Black chickpeas simmered in a gram flour curry)

Indian food is so diverse. Although the core ingredients are more or less same,  each state has their own method of preparation, unique spices and flavors. Today I’m sharing a very quick and wholesome recipe – Rasawala Chana, from Gujarat, India. Rasa refers to something that is saucy/ gravy kind of preparation. Black chickpeas are cooked in besan ( chickpea flour) gravy seasoned with spices, jaggery, and tamarind to give this dish its heat, sweetness and tanginess. There is no sautéing of any masala here, which makes this dish a breeze to prepare. All you need is about 10-15 minutes and of course soaked and drained black chickpeas. That’s it, and this dish is ready just like that! How easy ! This is also vegan and gluten-free!


Gujarati cuisine is not something that was prepared in my household, but we would rather get it in to-go containers from an awesome Gujarati restaurant in my neighborhood. They were popular for the thali (a platter of various vegetable preparations, rice, dal, snacks, yogurt & sweets). The thali is an unlimited affair, you can eat as much as you want, to your heart’s content. Despite getting them in to-go containers, the quantity was so good, we would still have leftovers. So that is how I was introduced to this lovely dish, or perhaps I would have never known.

Since I’ve moved here to the US, I’ve been making this dish, thanks to Tarla Dalal’s recipe. The dish turns out just like the restaurant one that I’ve had many years ago, perfect and delish! I prefer eating this dish as a thick curry, since that’s the way I remember having this, so I take it off the heat within a minute or two, as it begins to thicken. If you like a semi dry curry consistency, simmer it until it thickens and coats the chickpeas.  I hope you will give this dish a try too, cause that’s the only way that you’d know how good it really is 🙂

Step by step instructions

1.Rinse and wash the black chickpeas well. Soak in enough water overnight. Next morning pressure cook for about 6-7 whistles on medium heat, until they are tender. They shouldn’t be mushy.

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2.Heat oil in a kadai/heavy bottomed pot. Add mustard seeds.

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3.Once they splutter, add besan (if there are too many lumps in the besan, sift and use ) and sauté another 30 secs on medium low heat or until the besan turns brown in color.

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4.Add in the chickpeas and mix well.

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5.Add red chilli, turmeric, cumin-coriander powders, jaggery and tamarind water. Mix it well and sauté for another minute.

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6.Add 1 & 1/2 cups of water and cilantro, mix it well and let it cook for 8-10 minutes until the curry thickens, stirring occasionally. Adjust the consistency as per your requirement. The curry has a tendency to thicken when it gets cold. You can add some water and reheat it to adjust the consistency. Enjoy it with roti/rice

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Measuring cup used, 1 cup = 250 ml, 1 tsp = 5 ml

Gujarati Rasawala chana (Black chickpeas simmered in a gram flour curry)

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Serving Size: 4 people

Gujarati Rasawala chana (Black chickpeas simmered in a gram flour curry)

Kala Chana (Black garbanzo beans) simmered in a slightly spicy, tangy and sweet, gram flour curry. Vegan & gluten free!

Ingredients

  • 3/4 cup dried black chickpeas/ black garbanzo beans
  • 1/2 tsp mustard seeds
  • 1 & 1/2 tbsp besan ( Bengal gram flour)
  • 1/4 tsp turmeric powder
  • 1/2 tsp red chilli powder, Adjust as per desired heat
  • 3/4 tsp cumin-coriander powder
  • 2 tsp tamarind water
  • 1 & 1/2 tbsp jaggery (substitute with brown sugar)
  • 1 & 1/2 cup water
  • 2 tbsp oil
  • 3 tbsp chopped cilantro (dhania) leaves
  • Salt, to taste

Instructions

  1. Rinse and wash the black chickpeas well. Soak in enough water overnight. Next morning pressure cook for about 6-7 whistles on medium heat, until they are tender. They shouldn't be mushy.
  2. Heat oil in a kadai/heavy bottomed pot. Add mustard seeds.
  3. Once they splutter, add besan (if there are too many lumps in the besan, sift and use ) and sauté another 30 secs on medium-low heat or until the besan turns brown in color.
  4. Add in the chickpeas and mix well.
  5. Add red chilli, turmeric, cumin-coriander powders, jaggery and tamarind water. Mix it well and sauté for another minute.
  6. Add 1 & 1/2 cups of water, mix it well and let it cook for 8-10 minutes until the curry thickens, stirring occasionally. Adjust the consistency as per your requirement. The curry has a tendency to thicken when it gets cold. You can add some water and reheat it to adjust the consistency. Enjoy it with roti/rice.
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Thanks for stopping by!

Regards,

Freda

 

 

 

21 comments

  1. Loretta says:

    OH lovely Freda. I wonder what give the dish that nice creamy look? Is it the besan flour do you think? A great simple and appetizing dish on days when you don’t want to spend too much time in the kitchen. I hope the little one is doing well. 🙂

  2. Sandhya says:

    Freda,
    You had me drooling early morning (even though I am full after breakfast). Love the recipe.
    As always, brilliant photos!

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