Gujarati Buddha Bowl

Who doesn’t love Buddha Bowl and specially if its consist of Indian food. Buddha bowls are one-bowl meal, typically vegetarian/vegan; consisting of small portions of foods. That includes rice, legumes, fresh vegetables, and plant proteins. It’s the perfect springboard for Indian food.

Here, I am serving Buddha Bowl with Gujarati food. It has a Rasawala Kala Chana, Ringan & Kale nu Shaak, Quinoa Peas Pulo with side of kachumber, Aathela green chili, and Chaas. Below you will find a recipe for a healthy, flavorful, vegetarian and protein-packed – Rasawala Kala Chana. Its is a classic Gujarati curry recipe; slightly spicy, tangy, and sweet, this curry will definitely knock your socks off!! This curry is best served with rotli, Gujarati kadhi and rice.

Gujarati Bowl

Course: Main CourseCuisine: Indian


Prep time


Cooking time




  • 1 cup kala chana, rinsed and soaked overnight or 8 hours

  • 1 ½ tbsp oil

  • Pinch of hing (asafoteida)

  • ½ tsp cumin seeds

  • ½ tsp mustards seeds

  • 1 dry red chilli

  • 1 bay leaf

  • 3 cloves

  • ½ inch cinnamon

  • ½ tsp garam masala

  • ¼ cup tomato puree

  • 2 small green chili, minced

  • 1 tbsp ginger, grated

  • 4-5 garlic cloves, minced

  • 1.5 tbsp gram flour

  • 2 Tbsp Date Tamarind Chutney

  • ¼ cilantro chopped finely, divided

  • 2 cups water, pressure cooking

  • Masala Paste
  • 1 tsp turmeric

  • 1 tsp red chili powder

  • 1 tsp cumin & coriander powder

  • ½ tsp dry mango powder


  • In a mixing bowl, add red chili powder, coriander powder, turmeric powder, dry mango powder, and cumin powder. Add 1-2 tbsp water and make the masala paste.
  • Turn on Sauté and pre-heat the Instant pot. Add cumin seed and mustard seeds and let them sizzle. Next add hing, dry red chili, cloves, bay leaf & cinnamon. Sauté for a minute. Add green chili, ginger and garlic and sauté for another couple of minutes.
  • Then add besan and continuously stir and cook for 1 minute. You will get a nutty toasted aroma of besan.
  • Add tomato puree, salt and cilantro and mix well. Add masala paste and let it cook till it oil separates from sides. 
  • Add drained chickpeas and water, and give it a good stir. Deglaze the pot and scrape off any brown bits that may have stuck to the bottom. Cancel sauté mode and set pressure cook/Manual for 20 minutes, high pressure, on sealing mode.
  • Once cook time is done, wait for the pressure to release naturally for at least 10 minutes, followed by a manual release.
  • Open the lid and check for seasoning. Add garam masala, tamarind chutney and mix well. To thicken more, simmer for a few minutes. Garnish with cilantro and serve with rice/quinoa or roti!

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