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Malvani Kala Chana Masala Recipe - Spicy Kala Chana Curry
Maharashtrian RecipesLunchVegetarian

Malvani Kala Chana Masala Recipe - Spicy Kala Chana Curry

A vegetarian Maharashtrian Recipes recipe with dry red chillies, tablespoons coriander (dhania) seeds, fennel seeds (saunf). Ready in 40 min, serves 4.

Curated bySachin Deshmukh🇮🇳

Calories
900kcal
Estimated Cost
₹500-650
Carbs117g
Protein54g
Fats24g
Servings Scaler
4

Instructions

20 steps
  1. 1

    To begin making the Malvani Chana Masala Recipe, we will first keep the ingredients ready for the malvani masala

    kala chana (brown chickpeas) - soaked overnight(1 cup)
  2. 2

    Preheat a pan over medium heat; add the spices for the malvani masala into the pan and roast for about a minute until you can smell the aromas coming through

  3. 3

    You will also notice the spices change color, as they are getting roasted

  4. 4

    Once roasted, allow the spices to cool

  5. 5

    Once cooled, blend them into a smooth powder and keep aside

  6. 6

    In the meantime pressure cook the soaked chana for at least 6 to 10 whistle or for 25 minutes in a pressure cooker along with 3 cups of water and salt to taste

    kala chana (brown chickpeas) - soaked overnight(1 cup)tamarind water(1 cup)salt - to taste
  7. 7

    Turn off the heat and allow the pressure to release naturally

  8. 8

    Once the kala chana is cooked, take out about 1/4 cup of cooked chana and blend it in a mixer to a coarse paste

    kala chana (brown chickpeas) - soaked overnight(1 cup)
  9. 9

    This is done to give a thick texture to the Malvani kala chana gravy

    kala chana (brown chickpeas) - soaked overnight(1 cup)
  10. 10

    Once the chana is blended, keep it aside

    kala chana (brown chickpeas) - soaked overnight(1 cup)
  11. 11

    Heat oil in a kadai over medium heat; add mustard seeds and cumin seeds and allow it to crackle for few seconds

    tablespoons coriander (dhania) seeds(2)fennel seeds (saunf)(1 tablespoon)cumin seeds (jeera)(1 tablespoon)tablespoons poppy seeds(2)star anise(1)mustard seeds(1 teaspoon)cumin seeds (jeera)(1 teaspoon)
  12. 12

    Add chopped garlic and sauté till they soften

    cloves garlic - chopped(4)
  13. 13

    Add in the powdered Malvani masala onto the kadai and stir fry for a few seconds

  14. 14

    Stir in the ground kala chana masala paste, the cooked chana masala, tamarind water, jaggery and cream and give it a stir

    kala chana (brown chickpeas) - soaked overnight(1 cup)jaggery(1 tablespoon)tamarind water(1 cup)tablespoons fresh cream(2)
  15. 15

    Check the salt and spices and adjust to taste accordingly

    salt - to taste
  16. 16

    Add water if required to give the Malvani Kala Chana Masala a curry like consistency

    kala chana (brown chickpeas) - soaked overnight(1 cup)tamarind water(1 cup)
  17. 17

    Bring the Malvani Kala Chana Masala to a brisk boil

    kala chana (brown chickpeas) - soaked overnight(1 cup)
  18. 18

    Turn the heat to low and simmer the masala for about 5 minutes so the masalas get well incorporated into the Kala Chana

    kala chana (brown chickpeas) - soaked overnight(1 cup)
  19. 19

    Once done, turn off the heat and transfer the Malvani Kala Chana Masala to a serving bowl and serve hot

    kala chana (brown chickpeas) - soaked overnight(1 cup)
  20. 20

    Serve the Malvani Chana Masala Recipe along with Malabar Parotta, Steamed Rice, Beetroot, Carrot & Cucumber Salad with Peanuts for lunch or dinner

    kala chana (brown chickpeas) - soaked overnight(1 cup)

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