BM# 63: Journey through the Cuisines 

Week 3: Gujarati Cuisine 

Day 18: R for Rasawala Chana with Rotlis

Today’s Gujarati dish is a simple, protein packed curry made with black chana or chickpeas. Rasawala means saucy and in this dish black chickpeas are cooked in a tangy and sweet sauce.


The only time taking part of this dish is the soaking and boiling the chana. The actual cooking time takes about 15 minutes. Served with rotis or even rice, this is a delicious and comforting dish. I made rotlis to serve with this chana.

Recipe from Tarla Dalal.com:

Rasawala Chana
Rasawala Chana
Yum
Print Recipe
Rasawala Chana -- Gujarati tangy & sweet black chickpea curry cooked with tamarind & jaggery sauce.
Servings Prep Time
4 serving 20 minutes
Cook Time
45 minutes
Servings Prep Time
4 serving 20 minutes
Cook Time
45 minutes
Rasawala Chana
Rasawala Chana
Yum
Print Recipe
Rasawala Chana -- Gujarati tangy & sweet black chickpea curry cooked with tamarind & jaggery sauce.
Servings Prep Time
4 serving 20 minutes
Cook Time
45 minutes
Servings Prep Time
4 serving 20 minutes
Cook Time
45 minutes
Ingredients
  • 1 cup Chana Black , soaked and boiled
  • 2 tbsps Oil
  • ½ tsp Mustard seeds
  • tbsps Besan (Chickpea flour)
  • ¼ tsp Turmeric
  • ½ tsp Chili powder
  • ½ tsp Coriander Ground
  • ½ tsp Cumin Ground
  • 2 tsps Tamarind pulp
  • 1 ~ 2 tbsps Jaggery
  • To taste Salt
  • 2 tbsps Cilantro , finely chopped
Servings: serving
Instructions
  1. Soak the black chana overnight or for at least 6~8 hours. Then cook them in lots of water until tender. I usually pressure cook for 3~4 whistles. Drain and keep ready.
  2. Heat oil in a pan, add the mustard seeds. Once the seeds start to splutter, add the chickpea flour and cook for about 1 minute, stirring constantly, until it turns brown.
  3. Add the kala chana, turmeric, chili powder, ground coriander and cumin, jaggery, tamarind paste, salt and 1~1½cups of water. Mix well and cook for 8~10 minutes, stirring occasionally.
  4. Garnish with cilantro and Serve hot with rotlis.
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0 thoughts on “Rasawala Chana (Gujarati Saucy Chickpea Curry)”

  1. I cooked another Gujarati version of black peas in besan base before. Here chickpeas are the star and love the rustic feel of the dish.

  2. A very commonly made Gujarati dish, your chana looks perfectly like the ones made in our house. I am loving all your Gujarati dishes 🙂

  3. i always say I am going to eat this variety of chickpeas more often since it has very low glycemic index but then I forget and rarely cook – love this tasty version will have to try it

  4. i always say I am going to eat this variety of chickpeas more often since it has very low glycemic index but then I forget and rarely cook – love this tasty version will have to try it

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