Rasawala Chana (Gujarati Saucy Chickpea Curry)

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

Ingredients:

• 1cup Black Chana, soaked and boiled
• 2tbsp Oil
• ½tsp Mustard seeds
• 1½tbsp Besan (Chickpea flour)
• ¼tsp Turmeric
• ½tsp Chili powder
• ½tsp Ground Coriander
• ½tsp Ground Cumin
• 2tsp Tamarind pulp
• 1~2tbsp Jaggery
• To taste Salt
• 2tbsp Cilantro, finely chopped

Method:

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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