Rasawala Chana ( Gujarati Recipe)
by Tarla Dalal

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.

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

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)

For Serving
rotlis
chaas

Method

Heat 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: