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Kala Chana Subzi, Maharashtrian Recipe
Tarla Dalal
06 December, 2024
Table of Content
Here’s a quick and easy everyday subzi with a classic Malvani touch. The rustic mealy texture of cooked kala chana is enhanced beautifully by the spiciness of the Malvani gravy and the tang of tamarind pulp.
Common veggies like tomatoes and onions along with ginger and garlic add taste and volume to the dish. The Malvani gravy, though made with everyday ingredients and spices, has a traditional flavour and aroma that’ll make you drool.
It uses a lot of red chillies and has an appetizing reddish brown colour. You can keep some in stock in the freezer, to use instantly when required.
This yummy Kala Chana Subzi tastes very good with hot steamed rice, possibly laced with a little ghee if you are feeling indulgent.
You can also have a go at other Maharashtrian recipes like Maharashtrian Patal Bhaji or Maharashtrian Papdi and Moong Dal Vadi Subzi .
Kala Chana Subzi, Maharashtrian Recipe recipe - How to make Kala Chana Subzi, Maharashtrian Recipe
Tags
Preparation Time
15 Mins
Cooking Time
24 Mins
Total Time
39 Mins
Makes
4 servings
Ingredients
Main Ingredients
1 1/4 cups soaked kala vatana (dried black peas)
1/2 tbsp oil
1/2 tsp mustard seeds ( rai / sarson)
1/2 tsp cumin seeds (jeera)
1/4 tsp asafoetida (hing)
2 tbsp finely chopped onion
1/2 tsp chopped ginger (adrak)
1/2 tsp chopped garlic (lehsun)
1/4 tsp turmeric powder (haldi)
1/2 cup finely chopped tomato
1/2 tbsp tamarind (imli) pulp
salt to taste
For Serving
Method
Combine the kala chana and 1¼ cups of water in a pressure cooker and pressure cook for 3 whistles.
Allow the steam to escape before opening the lid. Keep aside.
Heat the oil in a deep non-stick pan and add the mustard seeds, cumin seeds, curry leaves and asafoetida.
When the seeds crackle, add the onions and sauté on a medium flame for 30 seconds.
Add the ginger, garlic, turmeric powder and sauté on a medium flame for 30 seconds.
Add the tomatoes and 2 tbsp of water, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.
Add the malvani gravy and tamarind pulp, mix well and cook on a medium flame for 1 minute, while stirring occasionally.
Add the kalal chana with the water and salt, mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally.
Serve hot with rice.
Kala Chana Subzi, Maharashtrian Recipe recipe with step by step photos
Nutrient values (Abbrv)per plate
| Energy | 174 cal |
| Protein | 6 g |
| Carbohydrates | 19.5 g |
| Fiber | 1.8 g |
| Fat | 8 g |
| Cholesterol | 0 mg |
| Sodium | 9.3 mg |
Click here to view Calories for Kala Chana Subzi, Maharashtrian Recipe
The Nutrient info is complete
rishita
March 13, 2025, midnight
This Maharashtrian recipe is made very nicely keeping in mind the true flavours...I enjoyed making this and eating it...
yogesh
March 13, 2025, midnight
wtf does the serving mean here? can you be more specific. how many grams? This is useless Calories and nutrition chart when things like servings are non standard and use interpreted.
iona pereira
March 13, 2025, midnight
YES it was an EXCELLENT recipe n Tarla Aunt resembles my Mom so much who was also very good at cooking.... they hav ALWAYS bn very SPECIAL to me. I hav loved ALL her recipes n hav bn cooking them. such a SWEEET N LOVING person.... MISS them a lot... ??_x0001F64F__x0001F64F_
slicker55
March 13, 2025, midnight
Helo, Thanks for sharing this recipe I would like to try it but need to ask you to clarify something. The recipe list refers to Basic Malvani Paste The method (no. 7) refers to Malvani Gravy? Which one should be added to the Subzi - just the paste or the complete paste/gravy?
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