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 BowlCourse: Main CourseCuisine: Indian
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
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!