Recipe

Ingredients

¾ cup kala chana/black chickpeas (soaked overnight)

1 tsp cumin seeds/jeera

¼ tsp turmeric powder/haldi

½ tsp kashmiri red chili powder/kashmiri mirch powder

¼ tsp garam masala powder

2 tbsp mustard oil

2 cups water for soaking the kala chana

salt as required

Method::

1. rinse ¾ cup black chickpeas in water for a few times. then soak in 2 cups water overnight or for 7 to 8 hours.

2. strain the soaked water and keep aside. keep the chickpeas also aside.

3. in a pressure cooker, add 2 tbsp mustard oil and allow it to smoke. then add 1 tsp cumin seeds and fry them till they splutter.

4. add the black chickpeas and saute for a minute.

5. then add the dry spices - ¼ tsp turmeric powder, ½ tsp red chili powder, ½ tsp garam masala powder and salt. stir and saute the mixture very well for a minute or two. i keep this dry curry minimally spiced, but if you want you increase the quantity of spices.

6. then add 1.5 cups water and stir. cover tightly with the lid and pressure cook for 15 to 18 whistles.

7. once the pressure has settled down, remove the lid and check the chana. if they are cooked and there is some water, then simmer till the water dries.

8. serve kala chana with pooris and sooji halwa. you can also garnish sukha kala chana with coriander leaves and then serve.