Empty My Fridge
#shorts 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 black chana well a couple of times, then soak in water overnight or for at least 8 hours. Drain all the soaking water.
- Set the pot to Sauté (more) and heat the oil. Add the mustard seeds and wait until they pop. Add the hing and besan and roast, stirring, for about a minute until light brown.
- Add the turmeric, red chili powder, cumin-coriander powder, salt, the drained chana and 1.5 cups water. Stir well.
- Close the lid with the valve set to sealing. Pressure cook on High for 35 to 40 minutes.
- Let the pressure release naturally, then open the pot. Stir in the lemon juice and sprinkle with cilantro. Serve hot with rice or parathas.
Summarized from Ministry of Curry's video. Watch it for the details.
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