Food & Drink Magazine

Rasawala Chana (Gujarati Saucy Chickpea Curry)

By Pavani @napavani
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.
Rasawala Chana (Gujarati Saucy Chickpea Curry) 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.
Rasawala Chana (Gujarati Saucy Chickpea Curry)
Recipe from Tarla
Rasawala Chana
  • 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
  • 1tbsp Tamarind pulp
  • 1~2tbsp Jaggery
  • To taste Salt
  • 2tbsp Cilantro, finely chopped
  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, 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.
Rasawala Chana (Gujarati Saucy Chickpea Curry)Rasawala Chana (Gujarati Saucy Chickpea Curry)
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 63.

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