Kala Chana Curry Recipe

Ingredients

1 cup of kala chana - soaked overnight or for 8-9 hours dried black chickpeas
3 cups water for soaking black chickpeas
1 medium size onion finely chopped
1 large tomato finely chopped
4 to 5 garlic cloves finely chopped (lahsun)
1 to 2 green chilli finely chopped (hari mirch)
1 teaspoon cumin jeera
teaspoon ½kashmiri red chilli powder or degi mirch
teaspoon ½punjabi garam masala or regular garam masala powder
teaspoon ¼turmeric haldi
1 pinch of asafoetida hing
2 tablespoon ghee or oil
salt as required

INSTRUCTIONS

1. Soak the black chickpeas or kala chana overnight or for 8-9 hours.
2. In a pressure cooker, add 2 tbsp of ghee or oil.
3. Add cumin, crackle them and then add finely chopped onions.
4. Saute the onions till they become light golden.
5. Add garlic, green chilli and saute for 15-20 seconds .
6. Add finely chopped tomatoes and saute them till the oil starts leaving from the sides of the onion-tomato masala.
7. Add the turmeric powder, asafoetida, kashmiri red chili powder and saute for 2-3 seconds.
8. Then add the kala chana along with all of the water. season with salt and stir well.
9. Pressure cook on a medium to high flame for 8-9 whistles or more till the chickpeas are cooked well and softened.
10. Lastly sprinkle the garam masala and stir. garnish the kala chana curry with coriander leaves.
11. Serve the kala chana curry with steamed rice, rotis or chappati.