Rasawala Chana Gujarati Recipes

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RASAWALA CHANA ( GUJARATI RECIPE)



Rasawala Chana ( Gujarati Recipe) image

Ummmm. . . . Here is a sweet tangy kathol preparation that leaves your taste buds with food memories. Besan adds the required thickness to the kathol, but remember to sauté the besan on a slow flame till brown or else it will impart a raw taste to the kathol. Do not make this recipe too much in advance as it tends to thicken after sometime.

Provided by Tarla Dalal

Categories     Sabzis with Gravies     Traditional Indian Sabzis     Non Stick Kadai Veg

Time 15m

Yield 4

Number Of Ingredients 11

2 cups soaked and boiled kala chana (brown chick peas) , refer handy tip
2 tbsp oil
1/2 tsp mustard seeds ( rai / sarson)
1 1/2 tbsp besan (bengal gram flour)
1/4 tsp turmeric powder (haldi)
1/2 tsp chilli powder
3/4 tsp coriander-cumin seeds (dhania-jeera) powder
2 tsp tamarind (imli) water
1 1/2 tbsp jaggery (gur)
salt to taste
3 tbsp chopped coriander (dhania)

Steps:

  • MethodHeat the oil in a non-stick kadhai and add the mustard seeds.When the seeds crackle, add the besan and sauté for 30 seconds or till the besan turns brown in colour.Add the kala chana, turmeric powder, chilli powder, coriander-cumin seeds powder, tamarind water, jiggery, salt, coriander and 1½ cups water, mix well and cook on a medium flame for 8 to 10 minutes, while stirring occasionally.Serve hot with rotli and chaas.
  • Handy tip:¾ cup raw kala chana will give approximately 2 cups of soaked kala chana.

Nutrition Facts :

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