Kala Chana Masala

Kala Chana is the black chickpea, simple and very easy to make and yet flavorful and goes well with Roti or any stuffing.

Makes/Serves: 4 to 5 Servings

Ingredients:

•          1 cup Black Chickpeas (kala chana) (soaked overnight or for 5 to 6 hours)

•          1 medium size Onion finely chopped 

•          1 large Tomato finely chopped

•          4 to 5 Garlic Cloves finely chopped

•          1 to 2 Green Chili finely chopped

•          1 tsp Cumin Seeds

•          ½ tsp Kashmiri Red Chili Powder (chili powder)

•          ½ tsp Garam masala 

•          ¼ tsp Turmeric

•          pinch of Asafoetida(optional)

•          2 tbsp Ghee or Oil

•          Salt to taste

•          Chopped Coriander Leaves.

 Method:

•          Soak the  kala chana overnight or for 5 to 6 hours ,drain it and wash it.

•          In pressure cooker add chana 1tsp salt and water to cook for 1 to 2 whistles.

•          Open the lid and stain water and leave it aside.

•          In the same pressure cooker, add 1 tbsp of ghee or oil, add cumin, crackle them and then add finely chopped onions.

•          Saute the onions till they become light golden.

•          Add garlic, green chili and saute for a minute.

•          Add finely chopped tomatoes and saute them till the oil starts leaving from the sides of the onion-tomato.

•          Add the turmeric powder, asafoetida, kashmiri red chili powder and saute for about 1 min

•          Then add boiled kala chana season with salt and add about 1/4 cup water and stir well.

•           Closed the lid of pressure cook on a medium heat for about 2 whistles or more till the chanas are cooked well.

•           Now open the lid, cook for about 5more min or till all the water disappears

•           Lastly sprinkle the garam masala and coriander leaves and stir. 

•          Garnish the kala chana with mint leaves.

•          Serve the kala chana with Rice or Roti

Recipe Credit: From my Ma’s Rasoi

Cook Tip: *instead of tomato you can use tomato sauce.