Kala Chana Curry (Gujarati Rasawala Chana)

This Kala Chana Curry, also known as Gujarati Rasawala Kala Chana Nu Shak, offers a simple twist on traditional curries by skipping the usual onion-tomato base. Instead, it uses roasted besan (chickpea flour) for a nutty, rich flavor, making it quicker to prepare while letting the earthy taste of black chickpeas shine.

My simple recipe without onion and garlic is lightly spiced with mustard seeds, turmeric, and red chili powder. It is finished with a touch of jaggery for sweetness and a splash of tangy lemon juice. You can also use tamarind paste instead of lemon juice for a deeper, tangier flavor.

Lighter than traditional curries yet packed with flavor, making it a wholesome and satisfying dish for busy days or when you crave simplicity without compromising on taste. Perfect meal served with Parathas, or Basmati rice, and some Cucumber Raita!

Ingredients

Note: A recipe card with exact ingredient measurements and instructions is available at the end of this post. The ingredient photo and details included here are just to give you a clear visual reference of what you’ll need for the recipe, ensuring you know exactly what to gather before you start.

• Dry black chana: Soaked overnight to make them tender and ready to soak up all the delicious flavors. Tip- Make sure the kala chana you have is not too old, as that could increase the pressure cook time as well as leave unevenly cooked chickpeas.
• Mustard seeds: add a nutty, aromatic flair to the curry.
• Besan (gram flour): adds a rich, nutty base, giving the curry its signature texture.
• Spices: A pinch of hing, turmeric, Kashmiri red chili powder, cumin, and coriander create earthy flavors with just the right hint of warmth.
• Jaggery: optional but highly recommended to add a sweet touch that perfectly balances the spices.
• Fresh lemon juice: A tangy, citrusy pop to brighten the dish at the end. You can also use tamarind paste instead.

How To Make Kala Chana Curry

• Select Sauté (more) mode and heat the oil. Add mustard seeds and allow them to pop. Add hing and besan, mixing well and roasting for a minute until it starts to turn light brown.
• Add turmeric, red chili powder, chana, and salt.

• Add water and give a quick stir. Close the Instant Pot with the pressure valve set to sealing and pressure cook for 40 minutes.

• Allow natural pressure release before opening the Instant Pot.
• Add jaggery, stir in lemon juice, and garnish with cilantro.

Serving

Serve Kala Chana curry with roti, paratha, or bhakri alongside cucumber raita for a satisfying meal. For a gluten-free option, serve it over steamed basmati rice or fragrant jeera (cumin) rice.

Storing

Allow the curry to cool completely before transferring it to an airtight container. Store in the refrigerator for up to 3-4 days. For longer storage, place the cooled curry in a freezer-safe container or resealable freezer bag. It can be frozen for up to 2 months. To reheat, warm the curry on the stovetop over medium heat, adding a splash of water if it has thickened. Alternatively, microwave it in 1-minute intervals, stirring in between, until heated through.