Kala Chana Curry | Gujarati Kala Chana Recipe | Kala Chana Masala

This Gujarati curry is easy to make and yet very flavourful. Kala chana is rich source of protein, fiber, iron, and potassium, but the hard part is kala chana should be soaked at least 10-12 hours and pressure cook for a 7-8 whistle to cook really well otherwise it might be hard to digest for some people. This Kala Chana curry actually goes very well with puri but it can also taste great with thin wheat paratha.



INGREDIENTS: for 3-4 servings

Kala Chana ....................... 1 Cup
Oil .................................... 5 Tbsp
Mustard seeds .................... 1 tsp.
Bay leaves ............................ 2-3
Whole dry chili ......................... 2
Curry leaves ......................... 5-6
Asafoetida .......................... 1 tsp.
Turmeric powder .............. ½ tsp.
Chickpea flour ................. 1 Tbsp
Red chili powder …......... ¾ Tbsp
Coriander cumin powder ... ½ tsp.
Jaggery  .......................... 2 Tbsp
Tamarind paste .............. ½ Tbsp.
Salt ........................... As needed
Water .............................. 2 Cups



DIRECTIONS:
  1. Wash kala chana and soak in enough water for 10-12 hours.
  2. Then pressure cook with salt and 4 cup water for the 7-8 whistle or until it cooked properly.  
  3. Take it out from heat and let it cool down. Separate water from chana and keep it aside. for later use.
  4. Heat oil in a pan and add mustard seeds, when crackle adds whole dry chili, bay leaves, curry leaves, asafoetida and turmeric powder.
  5. Add chickpea flour and sauté’ for a minute and then add boiled kala chana.  
  6. Add 2 cups of boiled chana water, what we kept aside. Cover it and let it cook on medium flame for about 15 minutes.
  7. Add a little salt, red chili powder, jaggery and tamarind paste and mix well.
  8. Taste chana and adjust the taste to adding tamarind paste, or jaggery as needed.
  9. Take it out from heat and serve with roti or paratha.




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