Rasawala Chana ( Gujarati Recipe)
by Tarla Dalal
Added to 86 cookbooks
This recipe has been viewed 110340 times
Ummmm. . . . Here is a sweet tangy kathol preparation that leaves your taste buds with food memories. Besan adds the required thickness to the kathol, but remember to sauté the besan on a slow flame till brown or else it will impart a raw taste to the kathol. Do not make this recipe too much in advance as it tends to thicken after sometime.
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Rasawala Chana ( Gujarati Recipe) recipe - How to make Rasawala Chana ( Gujarati Recipe)
Preparation Time:    Cooking Time:    Total Time:
Makes 4 servings
- Heat the oil in a non-stick kadhai and add the mustard seeds.
- When the seeds crackle, add the besan and sauté for 30 seconds or till the besan turns brown in colour.
- Add the kala chana, turmeric powder, chilli powder, coriander-cumin seeds powder, tamarind water, jiggery, salt, coriander and 1½ cups water, mix well and cook on a medium flame for 8 to 10 minutes, while stirring occasionally.
- Serve hot with rotli and chaas.
- ¾ cup raw kala chana will give approximately 2 cups of soaked kala chana.
Nutrient values per serving
|Vitamin A||347.6 mcg|
|Vitamin B1||0.1 mg|
|Vitamin B2||0.1 mg|
|Vitamin B3||0.9 mg|
|Vitamin C||9.4 mg|
|Folic Acid||8.1 mcg|
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