Kala Chana
Kala Chana is a protein-rich dish made by simmering black chickpeas with spices and tomatoes.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Black Chickpeas (soaked overnight) | 250 | Grams |
| Onion (finely chopped) | 2 | Count |
| Tomato (finely chopped) | 3 | Count |
| Ginger (grated) | 1 | Inch |
| Garlic (minced) | 4 | Clove |
| Green Chili (slit) | 2 | Count |
| Cumin Seeds | 1 | Tsp |
| Turmeric Powder | 0.5 | Tsp |
| Coriander Powder | 1 | Tbsp |
| Red Chili Powder | 1 | Tsp |
| Garam Masala | 1 | Tsp |
| Salt (or to taste) | 1 | Tsp |
| Oil | 3 | Tbsp |
| Coriander Leaves (chopped) | 1 | Bunch |
| Water | 500 | Milliliters |
Instructions
- Heat oil in a pressure cooker and add cumin seeds. Allow them to splutter.
- Add chopped onions and sauté until golden brown.
- Add minced garlic, grated ginger, and slit green chilies. Sauté for a minute.
- Add chopped tomatoes and cook until they soften.
- Add turmeric powder, coriander powder, red chili powder, and salt. Mix well.
- Add soaked black chickpeas and water. Stir to combine.
- Close the pressure cooker and cook for 15-20 minutes on medium heat until chickpeas are tender.
- Release pressure, open the cooker, and add garam masala. Stir well.
- Garnish with chopped coriander leaves and serve hot.
Prep
- Soak black chickpeas overnight in water.
Kitchen equipment
Pressure Cooker