Spicy Malvani Kala Chana Masala – Authentic Maharashtrian Brown Chickpea Curry

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

Preparation Time

10 minutes

Cooking Time

30 minutes

Total Time

40 minutes

Instructions

1. 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.

2. 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.

3. 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.

4. 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.

5. 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.)

Enjoy your flavorful Malvani Kala Chana Masala with your favorite accompaniments! This hearty curry will bring the taste of Maharashtra to your kitchen.