Friday, 7 April 2017

Rasadar Kala Chana Nu Saak - Gujarati Black Chickpea Curry

Rasadar Kala Chana nu Saak





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Rasadar Kala Chana Nu Saak is a classic curry recipe of Gujrat, which is cooked in mildly sweet, tangy and spicy tomato and tamarind gravy and made without onion and garlic. Rasadar Kala Chana is protein packed, nutritious and vegan.  This lip-smacking and flavourful curry is vegan and gluten free, is simple to prepare and can be served up in no time. This curry is best served with roti, Gujarati kadhi and rice.

Rasadar Kala Chana nu Saak


Rasadar Kala Chana nu Saak

Kala Desi Chana| Black Chickpeas
Kala Chana ( kala-black, Chana- Chickpea) are also known as Desi Chana in India and part of a vegetarian diet. These Black chickpeas are smaller in size, rougher outer layer and regular in most of the Gujarati kitchens.These black chickpeas are extremely for health as they are low in fat, high in dietary fibre, packed with protein, rich in vitamin and minerals and has low GI.

Rasadar Kala Chana Nu Saak
 
Kala Desi Chana | Black Chickpeas 

In many Gujarati households, Chickpea curry is eaten especially on Friday, Moong beans on Wednesday, Chana Daal on Thursday and Whole Urad on Saturday. What a brilliant thought, so us vegetarians can have a healthy dose of protein almost every day.   Kala Chana nu saak can be prepared two ways, dry or with gravy, both versions are equally good.

Rasadar Kala Chana nu Saak

Every Gujarati family has a few tricks under their sleeves to make this curry so delicious. This recipe is my mums and one of her favourite and mine too. You don't need any fancy spices or other ingredients to make this curry. Many families add Chickpea flour to thicken the gravy, but instead, mum did use tomatoes.  Definitely, this recipe is worth to keep, you must try it!

Rasadar Kala Chana Nu Saak

Notes :-
Canned black chickpeas are available in the shops.
Sugar can be used if Jaggery is not available or you can omit both.
To make the gravy thicker, crush some chickpeas in a blender, then add in the curry.


You will need:-

  • 250 g dry black chickpeas 
  • 3-4 tbsp. oil
  • 100 g tomato puree, passata or crushed canned tomato
  • 1 tsp. cumin seeds
  • Pinch of hing ( asafoetida )
  • 2 cloves
  • small piece of cinnamon 
  • 1 sprig of curry leaves
  • 2 tbsp. tamarind pulp, lemon juice or amchur powder
  • Salt to taste
  • 2 tbsp. jaggery or sugar ( optional )
  • 1 tbsp. green chilli and ginger paste
  • 2 tsp. red chilli powder
  • 1 tsp. turmeric powder
  • 3 tbsp. ground coriander and cumin
  • 1/2 tsp. garam masala
  • Fresh coriander chopped


Method :-
Clean and thoroughly wash kala chana to get rid of any dirt and soak at least 10-12 hours or overnight.
Discard the water, wash it one more time and pressure cook chana with until tender, it is really important to cook chana properly.
In a kadai, heat oil and add cumin seeds, clove and cinnamon bark.
Once it crackle add hing curry leaves and chilli ginger paste. saute few seconds then add tomato puree.
Let the tomato puree cook for 4-5 minutes.
Add all the masala and cook till you see oil on the surface.
Now add cooked chana with water and salt.
Let the chana cook for 10-12 minutes.
You will see gravy getting little thicker.
Add jaggery and cook further for 5-7 minutes.
Add tamarind water, mix well and cook a couple of minutes.
By now gravy should be nice and thick.
Turn off the heat.
Sprinkle fresh coriander leaves and serve hot with Rice, Gujarati Kadhi and Rotli.






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10 comments:

  1. Your photography is stunning-- such clarity in these lower light images!

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  2. You have such fabulous lighting on these photos! Beautiful! Recipe sounds great too

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  3. Gorgeous photos! I want to grab a spoon and dive right in!

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  4. I have never seen black chickpeas around me but I am HUGE Chickpea fan so I'm sure I would love this gorgeous curry!

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    Replies
    1. Any Asian shops around you? They should have it.

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  5. This dish sounds amazing and your photos are beautiful!

    ReplyDelete

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