Malvani Kala Chana Masala Recipe

  • To begin making the Malvani Chana Masala Recipe, we will first keep the ingredients ready for the malvani masala.

  • Preheat a pan over medium heat; add the spices for the malvani masala into the pan and roast for about a minute until you can smell the aromas coming through. You will also notice the spices change color, as they are getting roasted.

  • Once roasted, allow the spices to cool. Once cooled, blend them into a smooth powder and keep aside.

  • In the meantime pressure cook the soaked chana for at least 6 to 10 whistle or for 25 minutes in a pressure cooker along with 3 cups of water and salt to taste. Turn off the heat and allow the pressure to release naturally.

  • Once the kala chana is cooked, take out about 1/4 cup of cooked chana and blend it in a mixer to a coarse paste. This is done to give a thick texture to the Malvani kala chana gravy.

  • Once the chana is blended, keep it aside.

  • Heat oil in a kadai over medium heat; add mustard seeds and cumin seeds and allow it to crackle for few seconds.

  • Add chopped garlic and sauté till they soften. Add in the powdered Malvani masala onto the kadai and stir fry for a few seconds.  

  • Stir in the ground kala chana masala paste, the cooked chana masala, tamarind water, jaggery and cream and give it a stir.

  • Check the salt and spices and adjust to taste accordingly. Add water if required to give the Malvani Kala Chana Masala a curry like consistency.

  • Bring the Malvani Kala Chana Masala to a brisk boil. Turn the heat to low and simmer the masala for about 5 minutes so the masalas get well incorporated into the Kala Chana.

  • Once done, turn off the heat and transfer the Malvani Kala Chana Masala to a serving bowl and serve hot.

  • Serve the Malvani Chana Masala Recipe along with Malabar Parotta, Steamed Rice, Beetroot, Carrot & Cucumber Salad with Peanuts for lunch or dinner.



  • #Malvani #Kala #Chana #Masala #Recipe

    Leave a Reply

    Your email address will not be published. Required fields are marked *