Turn the heat to low and simmer the masala for about 5 minutes so the masalas get well incorporated into the Kala Chana. Add water if required to give the Malvani Kala Chana Masala a curry like consistency.īring the Malvani Kala Chana Masala to a brisk boil. Stir in the ground kala chana masala paste, the cooked chana masala, tamarind water, jaggery and cream and give it a stir.Ĭheck the salt and spices and adjust to taste accordingly. Add in the powdered Malvani masala onto the kadai and stir fry for a few seconds. Heat oil in a kadai over medium heat add mustard seeds and cumin seeds and allow it to crackle for few seconds.Īdd chopped garlic and sauté till they soften. Once the chana is blended, keep it aside. 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. Turn off the heat and allow the pressure to release naturally. 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. Once roasted, allow the spices to cool. Once cooled, blend them into a smooth powder and keep aside.

You will also notice the spices change color, as they are getting roasted. 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. To begin making the Malvani Chana Masala Recipe, we will first keep the ingredients ready for the malvani masala. How to make Malvani Kala Chana Masala Recipe - Spicy Kala Chana Curry

Kala chana curry south indian style