Kala Chana Shaak
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
6 steps. 30 minutes total.
- 1
Step 1
- a.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.
- 2
Sauté Aromatics: Add the grated ginger and slit green chilies to the cooker
- a.Sauté for about 1 minute until the raw smell of the ginger disappears.
- 3
Build the Gravy Base: Pour in the tomato puree
- a.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.
- 4
Step 4
- a.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.
- 5
Step 5
- a.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.
- 6
Finish and Serve: Open the cooker
- a.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.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Soaking the black chickpeas overnight is non-negotiable for them to cook properly and become tender.
- 2The classic Gujarati 'khat-mittha' (sweet and sour) taste comes from the jaggery and lemon juice. Adjust them to your personal preference.
- 3For a thicker gravy, you can mash more chickpeas or simmer the curry for a few extra minutes with the lid off.
- 4This curry tastes even better the next day as the flavors deepen and meld together.
- 5For a quicker version, you can use canned black chickpeas. If so, reduce pressure cooking time to just 1-2 whistles.
- 6Adding a pinch of garam masala along with the coriander leaves at the end can enhance the aroma.
Adapt it for your goals.
Consistency
For a thicker, semi-dry shaak (sukku shaak), reduce the water to 1.5 cups and mash more chickpeas at the end.
FlavorFlavor
For extra tang, add a small piece of dried kokum along with the chana while pressure cooking. Remove it before serving.
IngredientsIngredients
Add 1/2 cup of diced bottle gourd (dudhi) or potatoes along with the chana before pressure cooking for a more wholesome curry.
Why this is on our healthy list.
Excellent Source of Protein
Kala chana is a fantastic source of plant-based protein, essential for muscle building, repair, and keeping you feeling full and satisfied.
Rich in Dietary Fiber
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.
Boosts Iron Levels
This dish is a good source of iron, which is vital for forming hemoglobin, transporting oxygen in the blood, and combating fatigue.
Frequently asked questions
One serving of Kala Chana Shaak (approximately 1 cup) contains around 245 calories, making it a nutritious and moderately low-calorie main dish.