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!
