Kala Chana Curry Recipe | Gujarati Kala Chana Recipe | Rasawala Chana
This kala chana curry | Gujarati rasawala chana | black chickpea curry is a quick, fuss-free vegan & gluten-free dish, where black chickpeas are simmered in a slightly spicy, tangy and sweet, gram flour curry.
Servings 4 people
Ingredients
Measuring cup used, 1 cup = 250 ml, 1 tsp = 5 ml
- 3/4 cup dried black chickpeas/black chickpeas
- 1/2 tsp mustard seeds
- 1 & 1/2 tbsp besan (chickpea 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/coriander leaves
- Salt, to taste
Instructions
- 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.
- Heat oil in a kadai/heavy bottomed pot. Add mustard seeds.
- 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.
- Add in the chickpeas and mix well.
- Add red chilli, turmeric, cumin-coriander powders, jaggery and tamarind water. Mix it well and sauté for another minute.
- 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.