rasawala chana sabzi recipe | Gujarati style rasawala chana | rassawala chana nu shaak recipe |
by Tarla Dalal

rasawala chana sabzi recipe | Gujarati style rasawala chana | rassawala chana nu shaak recipe | with 38 amazing images.

This one-pot rasawala kala chana sabzi is a delicious dish that is sure to impress the whole family, it gets ready in just 30 minutes. Learn how to rasawala chana sabzi recipe | Gujarati style rasawala chana | rassawala chana nu shaak recipe |

Gujarati style rasawala chana, is a delicious chickpea based curry in a gravy made from simple ingredients, featuring black chickpeas simmered in a rich and tangy tomato-based gravy. This vegetarian curry boasts a delightful blend of spices creating a warm and aromatic experience. The freshly blended masala adds depth to the flavors.

rassawala chana nu shaak recipe is a versatile dish that can be enjoyed with steamed rice or roti. Its hearty and satisfying nature makes it an ideal option for a weeknight meal or a special occasion. The combination of tender chickpeas, flavorful gravy, and aromatic spices creates a truly memorable culinary experience.

pro tips to make rasawala kala chana : 1. Soak the kala chana (black chickpeas) overnight. This significantly reduces cooking time and improves digestibility. 2. You can add little jaggery for a rich, caramel-like mild sweetness. 3. After adding the masala to the chana, simmer on low heat for a while. This allows the flavors to meld together beautifully. 4. Use fresh tamarind pulp or tamarind concentrate for the best tangy flavor.

Enjoy rasawala chana sabzi recipe | Gujarati style rasawala chana | rassawala chana nu shaak recipe | with detailed step by step photos.

This recipe has been viewed 212832 times

Rasawala Chana ( Gujarati Recipe) recipe - How to make Rasawala Chana ( Gujarati Recipe)

For Rasawala Chana
2 1/2 cups soaked kala chana (brown chick peas)
1 bay leaf (tejpatta)
2 green cardamoms (elaichi)
3 cloves (laung / lavang)
4 black peppercorns (kalimirch)
1 cinnamon (dalchini) stick
3 tbsp oil
1/2 cup finely chopped onions
salt to taste
2 tbsp finely chopped coriander (dhania)

To Blend Into A Masala Paste Using 1/4 Cup Water
1/2 cup chopped onions
1 cup chopped tomatoes
10 to 12 garlic (lehsun) cloves
1 inch chopped ginger (adrak)
1 chopped green chillies
1/2 tsp turmeric powder (haldi)
1 1/2 tbsp coriander-cumin seeds (dhania-jeera) powder
1 tsp chilli powder
1 tsp kashmiri red chilli powder
1 tsp dried mango powder (amchur)

Method
For rasawala chana

To make rasawala chana sabzi recipe, in a pressure cooker, combine soaked kala chana, bayleaf, green cardamom, cloves, peppercorns, cinnamon, a little salt and 2 cups of water.
Pressure cook on a medium flame for 1 whistle on medium flame and 4 whistles on slow flame. Allow the steam to escape and then open the lid.
Remove the whole spices from the cooked chana and keep aside.
Heat oil in a deep non-stick pan, add onion and sauté on a medium flame for 2 to 3 minutes.
Add the prepared masala paste and cook on a medium flame for 2 to 3 minutes, while stirring occasionally.
Add the cooked kala chana, salt to taste and ½ cup hot water to adjust the consistency.
Mix well, cover with a lid and cook on a medium flame for 8 to 10 minutes, while stirring occasionally.
Serve rasawala chana sabzi hot garnished with coriander.

Nutrient values (Abbrv) per serving

Energy	259 cal
Protein	8.2 g
Carbohydrates	31 g
Fiber	13 g
Fat	11.4 g
Cholesterol	0 mg
Sodium	45.7 mg

Click here to view calories for Rasawala Chana ( Gujarati Recipe)

Rasawala Chana ( Gujarati Recipe) with step by step photos

like rasawala kala chana recipe

like rasawala chana sabzi recipe | Gujarati style rasawala chana | rassawala chana nu shaak recipe | then do try other chana sabzi recipe also:
- kala chana sundal recipe | black channa sundal | healthy kondakadalai sundal |
- kala chana amti recipe | sprouted kala chana ambti | healthy Maharashtrian amti |

what is rasawala kala chana recipe made of?

See the below image of list of ingredients for making rasawala kala chana recipe.

how to cook kala chana

To make rasawala chana sabzi recipe | Gujarati style rasawala chana | rassawala chana nu shaak recipe | in a pressure cooker, add 2½ cups kala chana (brown chick peas) , soaked and drained.
Add 1 bay leaf (tejpatta). Bay leaf has a strong and distinctive aroma that adds depth and complexity to the Rasawala Kala Chana.
Add 2 green cardamoms (elaichi). Green cardamom has a unique, warm, and slightly sweet aroma. It enhances the overall fragrance of the dish, making it more inviting.

Add 3 cloves (laung / lavang). Cloves have a strong, pungent flavor that is both sweet and spicy. They add a unique depth and complexity to the curry.
Add 4 black peppercorns (kalimirch). Black peppercorns provide a warm, pungent spice that adds a subtle heat to the dish, complementing the other spices used in the recipe.
Add 1 small cinnamon (dalchini) . Cinnamon stick adds a warm, slightly sweet, and aromatic flavor to Rasawala Kala Chana. It enhances the overall taste and aroma of the dish, making it more complex and inviting.
Add a little salt.
Add 2 cups of water.

Pressure cook on a medium flame for 1 whistle on medium flame and 4 whistles on slow flame.
Allow the steam to escape and then open the lid.
Remove the whole spices from the cooked chana and keep aside.

how to make the masala paste

In a mixer jar, add ½ cup chopped onions. Onions are the foundation of the gravy. They are typically sautéed until softened and golden, releasing their natural sweetness and acting as a base for other flavors to meld with.
Add 1 cup chopped tomatoes. When cooked down, tomatoes break down and release their natural sugars, helping to thicken the gravy.

Add 10 to 12 garlic (lehsun) cloves. Garlic in Rasawala Kala Chana adds a pungent, savory flavor that enhances the overall taste of the dish.
Add 1 inch chopped ginger (adrak). Chopped ginger adds a warm, pungent flavor to the Rasawala Kala Chana recipe. It also provides a subtle heat and a slightly sharp aroma, enhancing the overall taste and fragrance of the dish.
Add 1 chopped green chillies. Green chilies contribute a vibrant, fresh flavor that complements the earthy taste of the black chickpeas.
Add ½ tsp turmeric powder (haldi). Turmeric powder imparts a vibrant yellow color to the dish, which is visually appealing.
Add 1 tsp chilli powder. Chili powder adds the characteristic heat and spiciness to the dish. The level of heat can be adjusted to your preference by using more or less chili powder.

Add 1½ tbsp coriander-cumin seeds (dhania-jeera) powder. These two spices create a harmonious blend of flavors that elevate the taste of Rasawala Kala Chana.
Add 1 tsp kashmiri red chilli powder. Kashmiri chili powder provides a vibrant red color and a medium-level heat to the dish.
Add 1 tsp dried mango powder (amchur). Amchur powder is a natural souring agent, adding a tangy and slightly sweet flavor to the dish.
Add ¼ cup water.
Blend into a smooth paste.

how to make rasawala kala chana

Heat 3 tbsp oil in a deep non-stick pan.
Add ½ cup finely chopped onions. Finely chopped onions break down as they cook, releasing their natural sugars and creating a slightly thickened gravy. This helps to coat the black chickpeas and creates a more satisfying mouthfeel.
Sauté on a medium flame for 2 to 3 minutes.
Add the prepared masala paste.
Cook on a medium flame for 2 to 3 minutes, while stirring occasionally.

Add the cooked kala chana.
Add salt to taste.
Add ½ cup hot water to adjust the consistency.
Mix well, cover with a lid and cook on a medium flame for 8 to 10 minutes, while stirring occasionally.
Serve rasawala chana sabzi recipe | Gujarati style rasawala chana | rassawala chana nu shaak recipe | hot garnished with chopped coriander (dhania).

pro tips to make rasawala kala chana

Soak the kala chana (black chickpeas) overnight. This significantly reduces cooking time and improves digestibility.
You can add little jaggery for a rich, caramel-like mild sweetness.
After adding the masala to the chana, simmer on low heat for a while. This allows the flavors to meld together beautifully.
Use fresh tamarind pulp or tamarind concentrate for the best tangy flavor.

benefits of rasawala kala chana

Rasawala Chana is rich in below macronutrients, vitamins and minerals given in descending order (highest to lowest). You need to cut the amount of oil used by half and replace with coconut oil.
1. Fiber : Dietary fiber reduces the risk of heart disease, prevents the spike in blood sugar levels and hence super for diabetics. Consume more fruits, vegetables (green peas , carrot, bitter gourd ), dals ( chana dal, urad dal , toovar dal) moong, oats, matki, whole grains . 52% of RDA.
2. Folic Acid (Vitamin B9): Folic acid is an essential vitamin required throughout pregnancy. Folic acid rich Indian foods (kabuli chana, chana dal, yellow moong dal, urad dal, toor dal , sesame seeds ). 47% of RDA.
3. Vitamin B1 (Thiamine) : Vitamin B1 protects nerves, helps in carbohydrate metabolism, prevents heart diseases and helps produce red blood cells. Indian Foods rich in B1 are Flax seeds (alsi), Sunflower seeds, sesame seeds, Garden cress seeds (halim), capsicum, whole wheat flour , chana dal, moong, walnuts, masoor dal, brown rice , jowar, bajra. 20% of RDA.
4. Calcium. See Calcium rich recipes : Calcium is a mineral that makes bones stay strong. See our list of calcium rich Indian foods. Dairy products: Like milk, curds, cheese, paneer and buttermilk. Green leafy vegetables like spinach, fenugreek, broccoli. Nuts ( almonds, peanuts, walnuts) and ragi. Required from kids to adults. 19% of RDA.
5. Protein : Protein is required for managing the wear and tear of all cells of the body. Have protein rich Indian foods like curds, paneer, Greek yoghurt, tofu, almonds, sprouts, chana, rajma, chick peas, quinoa, buckwheat ). 15% of RDA.