Print Recipe
Rasawala Chana Yum
Rasawala Chana — Gujarati tangy & sweet black chickpea curry cooked with tamarind & jaggery sauce.
Rasawala Chana
Course side dish
Cuisine gujarati
Prep Time
20 minutes

Cook Time
45 minutes
Servings
serving
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
Course side dish
Cuisine gujarati
Prep Time 20 minutes
Cook Time 45 minutes
Servings
serving
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
Rasawala Chana
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.
Share this Recipe
Powered by WP Ultimate Recipe