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Rasawala Chana

Rasawala Chana -- Gujarati tangy & sweet black chickpea curry cooked with tamarind & jaggery sauce.
Author: Pavani
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Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Course: Side Dish
Cuisine: gujarati
Servings: 4 serving

Ingredients

  • 1 cup Chana Black , soaked and boiled
  • 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

Instructions

  • 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.
  • 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.
  • 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.
  • Garnish with cilantro and Serve hot with rotlis.
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