CHANA( BLACK GRAM, BLACK CHICKPEAS) CURRY:

CHANA( BLACK GRAM, BLACK CHICKPEAS) CURRY:

                                                                                                                   <<Translate in Hindi>>


INGREDIETS :

• 1 cup of kala chana (dried black chickpeas)
• 2 tablespoons ghee or oil
• 1 teaspoon cumin
• 1 medium size onion, finely chopped
• 2 medium tomatoes or 1 large tomato, finely chopped
• 4 to 5 garlic cloves, finely chopped
• 1 to 2 green chilli, finely chopped
• ½ teaspoon kashmiri red chilli powder or degi mirch
• ¼ teaspoon turmeric
• 1 pinch of asafoetida (hing)
• ½ to 1 cup water or as required for the gravy
• salt as required
• ½ teaspoon punjabi garam masala or regular garam masala powder
• 1 tablespoon coriander leaves for garnishing (optional)

STEPS:

STEP 1: Soaking black chickpeas.Rinse black chickpeas a couple of times in water.

STEP 2: Then add 2.5 cups water and soak the black chickpeas or kala chana overnight or for 8 to 9 hours.



STEP 3: Now for Making kala chana curry .

STEP 4: In a pressure cooker, add 2 tablespoon ghee or oil.

STEP 5: Add 1 teaspoon cumin seeds (jeera). Let them crackle.

STEP 6: Then add finely chopped onions.

STEP 7: Sauté onions till they become light golden.

STEP 8: Add garlic, green chilli and saute for 10 to 12 seconds .

STEP 9: Add finely chopped tomatoes and saute them till the oil starts leaving from the sides of the onion-tomato masala.

STEP 10: Add turmeric powder, asafoetida, kashmiri red chili powder and saute for 2 to 3 seconds.

STEP 11: Then add the kala chana along with all of the soaked water.



STEP 12: Additionally also add ½ to 1 cup water as per the consistency you want. Season with salt and stir well.

STEP 13: Pressure cook chana on a medium to high flame for 8 to 9 whistles or more till the kala chana are cooked well and softened.

STEP 14: Lastly sprinkle the garam masala and stir. Garnish punjabi kala chana gravy with coriander leaves.



STEP 15: Serve the black chana masala gravy  with steamed rice, rotis or chappati, puri.