Prep Time: 20 Min
– 1 cup black chickpeas 2.5 cups water 2 tbsp oil 1 tsp cumin seeds ½ cup chopped onions ½ cup chopped tomatoes chopped ginger, green chilli Salt to taste
Cook Time: 20 Min
Ingredients
Prep Time: 20 Min
1 teaspoon Red Chilli powder 1 teaspoon Garam masala powder ¼ teaspoon turmeric powder 1 teaspoon Coriander Powder 1 pinch asafetida (hing) water or as required chopped Coriander Leaves
Cook Time: 20 Min
OTHER Ingredients
Rinse the Kala Chana, soak the kale chane overnight or for 8 to 9 hours 1. After the black chickpeas have softened and become tender from the soaking, drain the extra water.
Next, take the chickpeas along with the water in a pressure cooker, Add 1/2 teaspoon salt, and close the cooker. pressure cook for 30 minutes switch off the heat Once it is done, strain the chickpeas. Also reserve the water in a bowl.
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Heat oil in a pressure cooker.Add 1 teaspoon cumin seeds 1. After 10 seconds, add onions and cook till the onions become soft and translucent.
Next, add the ginger garlic paste and green chillies, let it cook for about 2 minutes. Add tomatoes and Sauté them on medium-low heat until soft
Add turmeric powder, 1 pinch of asafoetida (hing, coriander powder, and Kashmiri red chili powder. Mix well and sauté for a minute on low heat.
Add the prepared chana together with 1.5 cups of water. add salt as required and mix. pressure cook for 2 whistles Add chopped coriander leaves to the Kala chana curry. switch off the heat and serve hot.