To start making Malvani Chana Masala recipe, we first need to prepare the ingredients for Malvani Masala.
Preheat a pan over medium heat; add the malwani masala spices to the pan and roast for about a minute, until you can smell the aroma. You'll also notice that the spices change color as they bake.
Once roasted, allow the spices to cool. Once cooled, mix them into a smooth powder and keep aside.
Meanwhile, pressure cook the soaked chana for at least 6 to 10 whistles or in a pressure cooker on high pressure for 25 minutes and add 3 cups of water and salt to taste. Turn off the heat and let the pressure release naturally.
Once the kara chana is cooked, take about 1/4 cup of the cooked chana and put it in a blender and blend it into a coarse paste. This is done to give the Malvani kala chana gravy a thick texture.
Once the chana is mixed, keep it aside.
Heat oil in a kadai pan over medium heat; add mustard seeds and cumin seeds and let it crackle for a few seconds.
Add chopped garlic and sauté until soft. Add malwani masala powder to the kadai and stir-fry for few seconds.
Add the grated Kalachana masala, cooked Chana masala, tamarind water, jaggery and cream and mix well.
Check the salt and spices and adjust the taste accordingly. If required, add water to give the Malvani Kala Chana Masala a curry-like consistency.
Bring the Malvani Kala Chana Masala to a boil. Reduce the heat to low and cook the masala for about 5 minutes so that the masala is fully incorporated into the Kala Chana.
Once done, switch off the heat, transfer the Malvani Kala Chana Masala to a bowl and enjoy hot.
Combine Malvani Chana Masala Recipe with Malabar Parota, steamed rice, Beetroot, carrot and cucumber salad with peanuts Have lunch or dinner.
