Malvani Kala Chana Masala Recipe – Spicy Kala Chana Curry
Description:
Malvani Kala Chana Masala is a bold, spicy curry made from brown chickpeas (Kala Chana), cooked in a rich tamarind-based gravy, and infused with freshly roasted spices. This authentic Maharashtrian dish is known for its delightful balance of flavors, with the warmth of roasted spices, a hint of sweetness from jaggery, and a touch of tang from tamarind. Whether served with paratha or rice, this curry promises to deliver a satisfying, hearty meal.
Cuisine: Maharashtrian
Course: Lunch
Diet: Vegetarian
Ingredients
| For the Malvani Masala | Quantity | For the Curry | Quantity |
|---|---|---|---|
| Dry Red Chillies | 2 | Kala Chana (Brown Chickpeas), soaked overnight | 1 cup |
| Coriander Seeds (Dhania) | 2 tablespoons | Mustard seeds (Rai/ Kadugu) | 1 teaspoon |
| Fennel Seeds (Saunf) | 1 tablespoon | Cumin seeds (Jeera) | 1 teaspoon |
| Cumin Seeds (Jeera) | 1 tablespoon | Garlic, chopped | 4 cloves |
| Poppy Seeds | 2 tablespoons | Jaggery | 1 tablespoon |
| Cloves (Laung) | 2 | Tamarind Water | 1 cup |
| Cinnamon Stick (Dalchini) | 1 inch | Fresh cream | 2 tablespoons |
| Star Anise | 1 | Salt, to taste | As required |
| Cardamom Pods/Seeds (Elaichi) | 1 | Coriander Leaves (Dhania), chopped | A small bunch |
| Black Cardamom (Badi Elaichi) | 1 | Oil | 2 tablespoons |
Preparation Time
10 minutes
Cooking Time
30 minutes
Total Time
40 minutes
Instructions
-
Prepare the Malvani Masala:
- Begin by roasting the spices that make up the Malvani Masala. Preheat a pan over medium heat.
- Add the dry red chillies, coriander seeds, fennel seeds, cumin seeds, poppy seeds, cloves, cinnamon stick, star anise, cardamom pods, and black cardamom to the pan.
- Roast the spices for about a minute, stirring frequently until the spices release their fragrance and slightly darken in color.
- Once roasted, set the spices aside to cool.
- Once cooled, blend the roasted spices into a fine powder and set the masala aside.
-
Cook the Kala Chana (Brown Chickpeas):
- Rinse the soaked kala chana under cold water. Add it to a pressure cooker along with 3 cups of water and salt to taste.
- Cook the kala chana for 6-10 whistles (about 25 minutes) or until they are tender. Once done, remove from heat and let the pressure release naturally.
-
Make the Gravy:
- After the kala chana is cooked, take about 1/4 cup of the cooked chana and blend it into a coarse paste using a mixer or grinder. This step is crucial as it helps thicken the curry.
- Heat oil in a kadai (wok) over medium heat. Add mustard seeds and cumin seeds, allowing them to crackle for a few seconds.
- Add the chopped garlic and sauté until it softens and turns golden brown.
- Add the freshly ground Malvani masala to the kadai and stir fry for 1-2 minutes to allow the flavors to combine and the spices to release their oils.
-
Combine and Simmer:
- Add the blended kala chana paste and the cooked kala chana to the pan with the masala. Stir well to coat the chana in the spices.
- Pour in the tamarind water, jaggery, and fresh cream. Stir to combine all ingredients.
- Adjust the salt and spices to your taste. If the curry is too thick, add water to achieve your desired consistency.
- Bring the curry to a brisk boil, then reduce the heat to low and simmer for about 5 minutes. This allows the spices to meld together and gives the curry a rich, flavorful finish.
-
Garnish and Serve:
- Turn off the heat and transfer the Malvani Kala Chana Masala to a serving bowl. Garnish with freshly chopped coriander leaves.
- Serve the curry hot with Malabar Parotta, Steamed Rice, or a refreshing Beetroot, Carrot & Cucumber Salad with Peanuts.
Tips for the Perfect Malvani Kala Chana Masala
- Soaking the Chana: Always soak the kala chana overnight or for at least 6 hours to ensure they cook evenly and become tender.
- Spice Level: If you prefer a milder curry, reduce the number of dry red chillies used in the malvani masala. On the other hand, for a more intense spice kick, feel free to add more chillies.
- Tamarind Water: If fresh tamarind is not available, you can use tamarind concentrate or paste, adjusting the quantity based on the strength of the concentrate.
- Cream Substitute: For a lighter version, you can substitute fresh cream with coconut milk, which adds a slight sweetness and richness to the curry.
- Slow Simmer: Allow the curry to simmer on low heat for a longer time if you have the patience. This will allow the spices to fully infuse and intensify the flavor of the dish.
Nutritional Information (Per Serving, Approx.)
| Nutrient | Amount |
|---|---|
| Calories | 190 kcal |
| Protein | 8 g |
| Carbohydrates | 35 g |
| Fiber | 9 g |
| Fat | 6 g |
| Saturated Fat | 1.5 g |
| Sodium | 220 mg |
| Sugar | 5 g |
Enjoy your flavorful Malvani Kala Chana Masala with your favorite accompaniments! This hearty curry will bring the taste of Maharashtra to your kitchen.
