Kala Chana Curry

Soaking & boiling Kala Chana: Wash the kala chana well & soak overnight in at least 2.5 times the water. Discard this water & add fresh water. Add 1 tsp salt. Pressure cook for 8-10 whistles or until soft (If you press it between thumb and finger, it should mash easily). Transfer into a bowl & keep aside.

For preparing the curry: Blend the onion, tomato, ginger & garlic into a coarse paste.

Heat oil in the cooker. Add the jeera seeds. As it splutters, add the above onion-tomato paste.

Also, add the green chillies.

Cook for 4-5 minutes on medium flame.

Now add 1/4 tsp salt, haldi powder, red chilli powder & continue cooking.

As the masala begins to dry, keep adding some boiled chana water which was kept aside.

Cook this masala until the oil leaves the side of the cooker.

To this add back the black chana along with water, if any remains.

Otherwise, add 1 cup of water, and close the lid of the pressure cooker.

Give 2 whistles.

Once the cooker is opened, adjust the salt to taste.

Add dhaniya powder, amchur powder & garam masala.

Garnish with fresh coriander