Kala Chana Curry {Gujarati Rasawala Kala Chana Nu Shak}

Name: Kala Chana Curry {Gujarati Rasawala Kala Chana Nu Shak}
Cook time: 1 h
Total time: 9 h
Yield: 1 serving
Ingredients: 1 cup dry black chana; 4 cups water; 2 tablespoons oil; ¾ teaspoon mustard seeds; ⅛ teaspoon hing {asafetida}; 2 tablespoons besan {gram flour}; ¼ teaspoon ground turmeric; 1 teaspoon Kashmiri red chili powder; 1 teaspoon cumin-coriander powder; 2 teaspoons kosher salt; 1.5 cups water; ½ tablespoon jaggery; Juice from ½ lemon; ¼ cup chopped cilantro

User Reviews

5.0

9 reviews

Excellent

Cook Time
1 hr
Soaking time
8 hrs
Total Time
9 hrs
Calories
246 kcal
Course
Dinner
Cuisine
Indian

Kala Chana Curry {Gujarati Rasawala Kala Chana Nu Shak}

Jeffrey Bond

Report

Hearty Kala Chana Curry made with black chickpeas, aromatic spices, and a hint of lemon, perfect for pairing with rice or parathas—quick and easy with the Instant Pot!

Share:

I Made This!

Be the first!

Print

12 people printed this

Save this

Be the first!

Ingredients

1 cup dry black chana
4 cups water for soaking chana
2 tablespoons oil
¾ teaspoon mustard seeds
⅛ teaspoon hing {asafetida}
2 tablespoons besan {gram flour}
¼ teaspoon ground turmeric
1 teaspoon Kashmiri red chili powder
1 teaspoon cumin-coriander powder
2 teaspoons kosher salt
1.5 cups water
½ tablespoon jaggery optional
Juice from ½ lemon
¼ cup chopped cilantro

Add to Shopping List

Instructions

Rinse the kala chana thoroughly a couple of times, then soak it in water overnight or for at least 8 hours. Once soaked, drain all the water.
Select Sauté (more) mode and heat the oil. Add mustard seeds and allow them to pop. Add hing and besan, mixing well and roasting for a minute until it starts to turn light brown. Add turmeric, red chili powder, cumin-coriander powder, salt, soaked chana, and water. Mix well.
Secure the Instant Pot lid with the pressure valve set to sealing. Select Pressure Cook (Hi) and adjust the time to 35 to 40 minutes.
Allow natural pressure release and open the Instant Pot. Stir in lemon juice and garnish with cilantro. Enjoy hot with rice or parathas.

Equipments used:

Notes

No time to soak chickpeas overnight? Here is how to soak them in 30 minutes: Set the Instant Pot to Sauté (more) mode and add 2 cups of water. Bring the water to a boil, which should take about 5 minutes. Press Cancel. Add the dry chana and 1 teaspoon salt to the water and stir to ensure all the chana is submerged. Secure the lid and let the chana soak with the Instant Pot turned off for 30 minutes. Open the Instant Pot, drain the chickpeas, and set them aside.

Nutrition Information

Show Details

Calories 246kcal (12%) Carbohydrates 31g (10%) Protein 9g (18%) Fat 10g (15%) Saturated Fat 1g (5%) Polyunsaturated Fat 2g Monounsaturated Fat 5g Trans Fat 0.03g Sodium 2939mg (122%) Potassium 411mg (12%) Fiber 2g (8%) Sugar 2g (4%) Vitamin A 358IU (7%) Vitamin C 2mg (2%) Calcium 100mg (10%) Iron 2mg (11%)

Nutrition Facts

Serving: 1Serving

Amount Per Serving

Calories 246 kcal

% Daily Value*

Calories	246kcal	12%
Carbohydrates	31g	10%
Protein	9g	18%
Fat	10g	15%
Saturated Fat	1g	5%
Polyunsaturated Fat	2g	12%
Monounsaturated Fat	5g	25%
Trans Fat	0.03g	2%
Sodium	2939mg	122%
Potassium	411mg	9%
Fiber	2g	8%
Sugar	2g	4%
Vitamin A	358IU	7%
Vitamin C	2mg	2%
Calcium	100mg	10%
Iron	2mg	11%