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Gujarati Rasawala Chana: Black Chickpea Curry [Vegan, Gluten-Free]
Slightly spicy, tangy, and sweet, this curry will definitely knock your socks off. Black chickpeas really change up a dish, since they're y'know, black. Move over, charcoal lattes - black chickpea curry is IN.
Ingredients You Need for Gujarati Rasawala Chana: Black Chickpea Curry [Vegan, Gluten-Free]
How to Prepare Gujarati Rasawala Chana: Black Chickpea Curry [Vegan, Gluten-Free]
- 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 should not be mushy.
- Heat oil in a kadai/heavy bottomed pot. Add mustard seeds.
- Once they splutter, add besan (if there are too many lumps in the besan, sift and use) and sauté another 30 seconds on medium low heat or until the besan starts to turn brown in color.
- Add in the chickpeas and mix well.
- Add red chili, turmeric, cumin, coriander, jaggery (or brown sugar), and tamarind water. Mix it well and sauté for another minute.
- 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 tends to thicken when it gets cold. You can add some water and reheat it to adjust the consistency. Serve with roti/rice.
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