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A comforting Gujarati curry made with black chickpeas simmered in a tangy and slightly sweet tomato-based gravy. This wholesome dish, known as 'rasawalu shaak', is a staple in Gujarati households and pairs perfectly with hot rotis or rice.
For 4 servings
Prepare the Tempering (Vaghar): Heat oil in a 3-liter pressure cooker over medium heat. Once hot, add the mustard seeds and let them splutter completely, which takes about 30 seconds. Add the cumin seeds and asafoetida, and sauté for another 30 seconds until fragrant.
Sauté Aromatics: Add the grated ginger and slit green chilies to the cooker. Sauté for about 1 minute until the raw smell of the ginger disappears.
Build the Gravy Base: Pour in the tomato puree. Cook for 4-5 minutes, stirring occasionally, until the puree thickens and you see oil separating at the edges. Add the turmeric powder, Kashmiri red chili powder, and coriander-cumin powder. Mix well and cook for another minute.
Pressure Cook the Chana: Add the drained kala chana, 3 cups of water, jaggery, and salt to the cooker. Stir everything together to combine. Secure the lid and pressure cook on medium-high heat for 5-6 whistles, or for about 20-25 minutes.
Natural Pressure Release: Turn off the heat and allow the pressure to release naturally. This is important for ensuring the chana is perfectly tender. This will take about 10-15 minutes.
Finish and Serve: Open the cooker. Using the back of a ladle, gently mash a few chickpeas against the side of the cooker to slightly thicken the gravy. Turn the heat back on to low, stir in the fresh lemon juice and chopped coriander leaves. Let it simmer for 2 minutes, then turn off the heat. Serve hot with roti or rice.
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A comforting Gujarati curry made with black chickpeas simmered in a tangy and slightly sweet tomato-based gravy. This wholesome dish, known as 'rasawalu shaak', is a staple in Gujarati households and pairs perfectly with hot rotis or rice.
This gujarati recipe takes 45 minutes to prepare and yields 4 servings. At 264.85 calories per serving with 10.09g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
For a thicker, semi-dry shaak (sukku shaak), reduce the water to 1.5 cups and mash more chickpeas at the end.
For extra tang, add a small piece of dried kokum along with the chana while pressure cooking. Remove it before serving.
Add 1/2 cup of diced bottle gourd (dudhi) or potatoes along with the chana before pressure cooking for a more wholesome curry.
Kala chana is a fantastic source of plant-based protein, essential for muscle building, repair, and keeping you feeling full and satisfied.
The high fiber content aids in digestion, promotes gut health, and helps regulate blood sugar levels, making it a great choice for a balanced diet.
This dish is a good source of iron, which is vital for forming hemoglobin, transporting oxygen in the blood, and combating fatigue.
One serving of Kala Chana Shaak (approximately 1 cup) contains around 245 calories, making it a nutritious and moderately low-calorie main dish.
Yes, it is very healthy. It's rich in plant-based protein, high in dietary fiber which aids digestion, and a good source of essential minerals like iron and manganese. It is also naturally vegan and gluten-free.
Absolutely. You can cook it in a heavy-bottomed pot or Dutch oven. The cooking time for the chickpeas will be significantly longer, around 60-90 minutes, or until they are tender. Ensure you add more water as needed to prevent it from drying out.
This can happen for a few reasons: the chickpeas were not soaked long enough (minimum 8 hours is best), they are old, or you have hard water. Adding a pinch of baking soda to the soaking water can help soften them.
Yes, Kala Chana Shaak freezes beautifully. Cool it completely, transfer to a freezer-safe container, and it will last for up to 2 months. Thaw overnight in the refrigerator and reheat gently on the stovetop.
You can use an equal amount of brown sugar, coconut sugar, or date paste. However, jaggery provides the most authentic, earthy sweetness characteristic of this Gujarati dish.