Malvani Kala Chana Masala

Name: Malvani Kala Chana Masala
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Indian
Ingredients: 2 pieces Dried Red Chili (2 Dry Red Chillies); 2 tbsp Coriander Seed (2 tablespoons Coriander (Dhania) Seeds); 1 tbsp Fennel Seed (1 tablespoon Fennel seeds (Saunf)); 1 tbsp Cumin Seeds (1 tablespoon Cumin seeds (Jeera) + 1 teaspoon Cumin seeds (Jeera)); 2 tbsp Poppy Seeds (2 tablespoons Poppy seeds); 2 pieces Cloves (2 Cloves (Laung)); 1 piece Cinnamon Stick (1 inch Cinnamon Stick (Dalchini)); 1 piece Star Anise (1 Star anise); 1 piece Cardamom (1 Cardamom (Elaichi) Pods/Seeds); 1 cup Kala Chana (1 cup Kala Chana (Brown Chickpeas) soaked overnight); 1 tsp Mustard Seeds (1 teaspoon Mustard seeds (Rai/ Kadugu)); 4 cloves Garlic (4 cloves Garlic chopped); 1 tbsp Jaggery (1 tablespoon Jaggery); 1 cup Tamarind (1 cup Tamarind Water); 2 tbsp Heavy Cream (2 tablespoons Fresh cream); 0 pieces Table Salt (Salt to taste); 0 pieces Cilantro (Coriander (Dhania) Leaves a small bunch, chopped); 0 pieces Vegetable Oil (Oil)

A spicy, aromatic Maharashtrian curry of brown chickpeas simmered with a homemade Malvani spice masala, tamarind, jaggery, and a touch of cream.

40 minIndian

Servings4

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Vegetarian
Gluten Free
Pescatarian
Halal

Ingredients

For 4 servings

Dried Red Chili2 pieces · 2 Dry Red Chillies
Coriander Seed2 tbsp · 2 tablespoons Coriander (Dhania) Seeds
Fennel Seed1 tbsp · 1 tablespoon Fennel seeds (Saunf)
Cumin Seeds1 tbsp · 1 tablespoon Cumin seeds (Jeera) + 1 teaspoon Cumin seeds (Jeera)
Poppy Seeds2 tbsp · 2 tablespoons Poppy seeds
Cloves2 pieces · 2 Cloves (Laung)
Cinnamon Stick1 piece · 1 inch Cinnamon Stick (Dalchini)
Star Anise1 piece · 1 Star anise
Cardamom1 piece · 1 Cardamom (Elaichi) Pods/Seeds
Kala Chana1 cup · 1 cup Kala Chana (Brown Chickpeas) soaked overnight
Mustard Seeds1 tsp · 1 teaspoon Mustard seeds (Rai/ Kadugu)
Garlic4 cloves · 4 cloves Garlic chopped
Jaggery1 tbsp · 1 tablespoon Jaggery
Tamarind1 cup · 1 cup Tamarind Water
Heavy Cream2 tbsp · 2 tablespoons Fresh cream
Table Salt0 pieces · Salt to taste
Cilantro0 pieces · Coriander (Dhania) Leaves a small bunch, chopped
Vegetable Oil0 pieces · Oil

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Steps

1To begin making the Malvani Chana Masala Recipe, we will first keep the ingredients ready for the malvani masala.
2Preheat 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. You will also notice the spices change color, as they are getting roasted.
3Once roasted, allow the spices to cool. Once cooled, blend them into a smooth powder and keep aside.
4In 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. Turn off the heat and allow the pressure to release naturally.
5Once the kala chana is cooked, take out about 1/4 cup of cooked chana and blend it in a mixer to a coarse paste. This is done to give a thick texture to the Malvani kala chana gravy.
6Once the chana is blended, keep it aside.
7Heat oil in a kadai over medium heat; add mustard seeds and cumin seeds and allow it to crackle for few seconds.
8Add chopped garlic and sauté till they soften. Add in the powdered Malvani masala onto the kadai and stir fry for a few seconds.
9Stir in the ground kala chana masala paste, the cooked chana masala, tamarind water, jaggery and cream and give it a stir.
10Check the salt and spices and adjust to taste accordingly. Add water if required to give the Malvani Kala Chana Masala a curry like consistency.
11Bring the Malvani Kala Chana Masala to a brisk boil. Turn the heat to low and simmer the masala for about 5 minutes so the masalas get well incorporated into the Kala Chana.
12Once done, turn off the heat and transfer the Malvani Kala Chana Masala to a serving bowl and serve hot.
13Serve the Malvani Chana Masala Recipe along with Malabar Parotta, Steamed Rice, Beetroot, Carrot & Cucumber Salad with Peanuts for lunch or dinner.