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 it’s 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!

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Kadale manoli ( Manglorean style Ivy gourd and black chickpeas bhaji)

Kadale Manoli is a very traditional Manglorean dish, mostly served during occasions. Kadale, is the Tulu word for black chickpeas ( kala chana in Hindi) and Manoli is Ivy gourd ( tendli/tindora). This interesting dish with it’s combination of legume and vegetable, prepared in a coarse coconut based dry gravy is amazingly delicious!

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