Malvani Kala Chana Masala Recipe - Spicy Kala Chana Curry
The Malvani Chana Masala is a delicious kala channa curry made by roasting the fresh spices and cooked in spicy tamarind gravy. Serve this curry along with hot steamed rice and a sabzi for lunch or dinner.
The Malvani Chana Masala is a delicious kala chana curry made by roasting the fresh spices and cooked in spicy tamarind gravy.
Malvani Chana Masala Recipe uses a most popular spice powder from the Malvani region of Maharashtra which falls on the west coast of India. The best part of the spice mix is the aroma that comes out when it is ground.
A fresh batch of the masala is made in this recipe and cooked along with kala chana to make a rich and delicious gravy that also has a slight hint of tanginess from the tamarind pulp.
If you are looking for more Kala Chana Masala Recipe, here are some :
For the Malvani Masala
- 2 Dry Red Chillies
- 2 tablespoons Coriander (Dhania) Seeds
- 1 tablespoon Fennel seeds (Saunf)
- 1 tablespoon Cumin seeds (Jeera)
- 2 tablespoons Poppy seeds
- 2 Cloves (Laung)
- 1 inch Cinnamon Stick (Dalchini)
- 1 Star anise
- 1 Cardamom (Elaichi) Pods/Seeds
- 1 Black cardamom (Badi Elaichi) For the Curry
- 1 cup Kala Chana (Brown Chickpeas) , soaked overnight
- 1 teaspoon Mustard seeds (Rai/ Kadugu)
- 1 teaspoon Cumin seeds (Jeera)
- 4 cloves Garlic , chopped
- 1 tablespoon Jaggery
- 1 cup Tamarind Water
- 2 tablespoons Fresh cream
- Salt , to taste
- Coriander (Dhania) Leaves , a small bunch, chopped
How to make Malvani Kala Chana Masala Recipe - Spicy Kala Chana Curry
To begin making the Malvani Chana Masala Recipe, we will first keep the ingredients ready for the malvani masala.
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. You will also notice the spices change color, as they are getting roasted.
Once roasted, allow the spices to cool. Once cooled, blend them into a smooth powder and keep aside.
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. Turn off the heat and allow the pressure to release naturally.
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. This is done to give a thick texture to the Malvani kala chana gravy.
Once the chana is blended, keep it aside.
Heat oil in a kadai over medium heat; add mustard seeds and cumin seeds and allow it to crackle for few seconds.
Add chopped garlic and sauté till they soften. Add in the powdered Malvani masala onto the kadai and stir fry for a few seconds.
Stir in the ground kala chana masala paste, the cooked chana masala, tamarind water, jaggery and cream and give it a stir.
Check the salt and spices and adjust to taste accordingly. Add water if required to give the Malvani Kala Chana Masala a curry like consistency.
Bring 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.
Once done, turn off the heat and transfer the Malvani Kala Chana Masala to a serving bowl and serve hot.