Rasawala Chana ( Gujarati Recipe)
by Tarla Dalal
23 Nov 2014
This recipe has been viewed 211383 times
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.
Rasawala Chana ( Gujarati Recipe) recipe - How to make Rasawala Chana ( Gujarati Recipe)
Preparation Time: Cooking Time: Total Time:
Makes 4 servings
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
Handy tip:
- 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:
- Handy tip:
- ¾ cup raw kala chana will give approximately 2 cups of soaked kala chana.
Nutrient values per serving
| Energy | 162 cal |
| Protein | 5 g |
| Carbohydrates | 17 g |
| Fiber | 2.4 g |
| Fat | 8.2 g |
| Cholesterol | 0 mg |
| Vitamin A | 410.9 mcg |
| Vitamin B1 | 0.2 mg |
| Vitamin B2 | 0.1 mg |
| Vitamin B3 | 1.3 mg |
| Vitamin C | 12.8 mg |
| Folic Acid | 9.5 mcg |
| Calcium | 35.3 mg |
| Iron | 1 mg |
| Magnesium | 7.7 mg |
| Phosphorus | 22.5 mg |
| Sodium | 41.4 mg |
| Potassium | 229.9 mg |
| Zinc | 0.1 mg |
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