Kala Chana Subzi, Maharashtrian Recipe
by Tarla Dalal
Here’s a quick and easy everyday subzi with a classic Malvani touch. The rustic mealy texture of cooked kala chana is enhanced beautifully by the spiciness of the Malvani gravy and the tang of tamarind pulp.
Common veggies like tomatoes and onions along with ginger and garlic add taste and volume to the dish. The Malvani gravy, though made with everyday ingredients and spices, has a traditional flavour and aroma that’ll make you drool.
It uses a lot of red chillies and has an appetizing reddish brown colour. You can keep some in stock in the freezer, to use instantly when required.
This yummy Kala Chana Subzi tastes very good with hot steamed rice, possibly laced with a little ghee if you are feeling indulgent.
You can also have a go at other Maharashtrian recipes like Maharashtrian Patal Bhaji or Maharashtrian Papdi and Moong Dal Vadi Subzi .
Kala Chana Subzi, Maharashtrian Recipe recipe - How to make Kala Chana Subzi, Maharashtrian Recipe
Preparation Time: Cooking Time: Total Time:
Makes 4 servings
1 1/4 cups soaked and drained kala chana (brown chick peas)
1/2 tbsp oil
1/2 tsp mustard seeds ( rai / sarson)
1/2 tsp cumin seeds (jeera)
3 curry leaves (kadi patta)
1/4 tsp asafoetida (hing)
2 tbsp finely chopped onions
1/2 tsp chopped ginger (adrak)
1/2 tsp chopped garlic (lehsun)
1/4 tsp turmeric powder (haldi)
1/2 cup finely chopped tomatoes
1/2 recipe basic malvani paste
1/2 tbsp tamarind (imli) pulp
salt to taste
For Serving
steamed rice
- Method
- Combine the kala chana and 1¼ cups of water in a pressure cooker and pressure cook for 3 whistles.
- Allow the steam to escape before opening the lid. Keep aside.
- Heat the oil in a deep non-stick pan and add the mustard seeds, cumin seeds, curry leaves and asafoetida.
- When the seeds crackle, add the onions and sauté on a medium flame for 30 seconds.
- Add the ginger, garlic, turmeric powder and sauté on a medium flame for 30 seconds.
- Add the tomatoes and 2 tbsp of water, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.
- Add the malvani gravy and tamarind pulp, mix well and cook on a medium flame for 1 minute, while stirring occasionally.
- Add the kalal chana with the water and salt, mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally.
- Serve hot with rice.
| Energy | 174 cal |
| Protein | 6 g |
| Carbohydrates | 19.5 g |
| Fiber | 1.8 g |
| Fat | 8 g |
| Cholesterol | 0 mg |
| Vitamin A | 142.3 mcg |
| Vitamin B1 | 0.2 mg |
| Vitamin B2 | 0.1 mg |
| Vitamin B3 | 1.1 mg |
| Vitamin C | 7.8 mg |
| Folic Acid | 9.4 mcg |
| Calcium | 45.3 mg |
| Iron | 2.3 mg |
| Magnesium | 0 mg |
| Phosphorus | 0 mg |
| Sodium | 9.3 mg |
| Potassium | 262.7 mg |
| Zinc | 0.7 mg |
YES it was an EXCELLENT recipe n Tarla Aunt resembles my Mom so much who was also very good at cooking.... they hav ALWAYS bn very SPECIAL to me. I hav loved ALL her recipes n hav bn cooking them. such a SWEEET N LOVING person.... MISS them a lot... ☺️🙏🙏
Helo, Thanks for sharing this recipe I would like to try it but need to ask you to clarify something. The recipe list refers to Basic Malvani Paste The method (no. 7) refers to Malvani Gravy? Which one should be added to the Subzi - just the paste or the complete paste/gravy?
This Maharashtrian recipe is made very nicely keeping in mind the true flavours...I enjoyed making this and eating it...