Welcome Green Monsters! We're your online guide to making conscious choices that help people, animals and the planet.
Download food monster: the biggest, baddest, yummiest vegan food app!
Buy the #EatForThePlanet book


Food Monster - Recipes

Gujarati Rasawala Chana: Black Chickpea Curry [Vegan, Gluten Free]

If you enjoy recipes like this, we highly recommend downloading the Food Monster App, it's available for both Android and iPhone and has free and paid versions. The app is loaded with thousands of allergy-friendly & vegan recipes/cooking tips, has hundreds of search filters and features like bookmarking, meal plans and more! The app shows you how having diet/health/food preferences can be full of delicious abundance rather than restrictions!

This recipe is quick to make, and has many unique spices and flavors. The black chickpeas are cooked in chickpea flour, spices, jaggery, and tamarind to give it its heat, sweetness and tanginess. Serve it with a side of vegan, Indian bread.

Gujarati Rasawala Chana: Black Chickpea Curry [Vegan, Gluten Free]

This Recipe is :

Dairy Free Vegan





Cook Time



  • 3/4 cup dried black chickpeas/ black garbanzo beans
  • 1/2 teaspoon mustard seeds
  • 1 1/2 tablespoons besan (Bengal gram flour)
  • 1/4 teaspoon turmeric powder
  • 1/2 teaspoon red chili powder, Adjust as per desired heat
  • 3/4 teaspoon cumin-coriander powder
  • 2 teaspoons tamarind water
  • 1 1/2 tablespoon jaggery (substitute with brown sugar)
  • 1 1/2 cup water
  • 2 tablespoons oil
  • 3 tablespoons chopped cilantro (dhania) leaves
  • Salt, to taste


  1. Rinse and wash the black chickpeas well. Soak in enough water overnight. Next morning pressure cook for about 6-7 whistles on medium heat, until they are tender. They shouldn’t be mushy.
  2. Heat oil in a kadai/heavy bottomed pot. Add mustard seeds.
  3. Once they splutter, add besan (if there are too many lumps in the besan, sift and use ) and sauté another 30 secs on medium-low heat or until the besan turns brown in color.
  4. Add in the chickpeas and mix well.
  5. Add red chilli, turmeric, cumin-coriander powders, jaggery and tamarind water. Mix it well and sauté for another minute.
  6. Add 1 & 1/2 cups of water, mix it well and let it cook for 8-10 minutes until the curry thickens, stirring occasionally. Adjust the consistency as per your requirement. The curry has a tendency to thicken when it gets cold. You can add some water and reheat it to adjust the consistency. Enjoy it with roti/rice.





Hi! I'm Freda, a pharmaceutical associate by profession and currently a food blogger, food stylist and photographer. I live in US with my husband and 2 kids. This site is an effort to document all my family recipes, authentic Indian recipes and recipes from various other cuisines.



Want to read more posts like this? Sign up for our newsletter below!​

Browse through recent recipes below:

Buttery Cornbread Squares [Vegan, Gluten-Free]

Buttery Cornbread Squares [Vegan]

Tempeh Black Bean Burgers With Creamy Dill Sauce [Vegan, Gluten-Free]

Spicy Beans With Creamy Cashew Cheese Sauce and Crispy Potato Wedges [Vegan]

Chocolate Cashew Pudding [Vegan, Gluten-Free]

Disclosure: One Green Planet accepts advertising, sponsorship, affiliate links and other forms of compensation, which may or may not influence the advertising content, topics or articles written on this site. Click here for more information.

0 comments on “Gujarati Rasawala Chana: Black Chickpea Curry [Vegan, Gluten Free]”

Click to add comment

Subscribe to our Newsletter

Follow us on

Do Not Show This Again


Submit to OneGreenPlanet

Terms & Conditions ×