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Rasadar Kala Chana nu Saak |
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 round and soft Gujarati rotli, Gujarati kadhi and rice.
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Rasadar Kala Chana nu Saak |
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Rasadar Kala Chana nu Saak |
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Kala Desi Chana| Black Chickpeas |
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Rasadar Kala Chana Nu Saak |
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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.
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Rasadar Kala Chana nu Saak |
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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 might like these Gujarati recipes too
Authentic Gujarati Plain Thepla
Instant Keri No Chundo
Gujarat Na Daal Vada
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.
Your photography is stunning-- such clarity in these lower light images!
ReplyDeleteThank you:)
DeleteYou have such fabulous lighting on these photos! Beautiful! Recipe sounds great too
ReplyDeleteThank you :)
DeleteGorgeous photos! I want to grab a spoon and dive right in!
ReplyDeleteThank you:)
DeleteI have never seen black chickpeas around me but I am HUGE Chickpea fan so I'm sure I would love this gorgeous curry!
ReplyDeleteAny Asian shops around you? They should have it.
DeleteThis dish sounds amazing and your photos are beautiful!
ReplyDeleteThanks Mary
DeleteThanks mariya
ReplyDeleteWow. Kala Channa never looked more beautiful before.. I love how you photographed this dish. I only ate kala chana as a kid when mom made it. Now I make the regular chickpeas because that's what available here. This looks yum.
ReplyDeleteThat looks so tasty and I love all the photos. Is it wrong to be ready for a second dinner looking at this?
ReplyDeleteThese photos are gorgeous! The curry sounds pretty tasty too, though I've never made a curry before! :-)
ReplyDeleteThis looks and sounds so warm and comforting!
ReplyDeleteSuch a deep rich color. Curry is one of my favorite dishes and this one is going into my recipe box.
ReplyDeleteWe love this shaak with a thick spicy gravy, it goes so well with puri and raas.
ReplyDeleteThat is just gorgeous. I think chickpeas are my favorite legume. I have not cooked with black chickpeas for quite a while. I will for sure make this dish soon.
ReplyDeleteThis is the third time I am making this recipe. Simply love it! Thanks
ReplyDelete