Empty My Fridge
Kala Chana Curry (Gujarati Rasawala Chana)
Ingredients
- Dry black chana1 cup
- Oil2 tbsp
- Mustard seed¾ tsp
- Asafoetida0.13 tsp
- Chickpea flour2 tbsp
- Turmeric · ground¼ tsp
- Chili powder1 tsp
- Cumin-coriander powder1 tsp
- Salt2 tsp
- Jaggery½ tbsp
- Lemon
- Cilantro · chopped¼ cups
Instructions
- Rinse the chana a couple of times, then soak it overnight or for at least 8 hours. Drain all the soaking water.
- Set the Instant Pot to Sauté (more) and heat the oil. Add the mustard seeds and let them pop.
- Add the hing and besan and roast for about 1 minute, until light brown.
- Add the turmeric, red chili powder, cumin-coriander powder, 2 teaspoons salt, the drained chana and 1.5 cups water. Mix well.
- Close the lid with the valve set to sealing. Pressure cook on Hi for 35 to 40 minutes.
- Let the pressure release naturally, then open the pot. Stir in the lemon juice and garnish with cilantro.
Summarized from Ministry of Curry's video. Watch it for the details.
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