Ashtami Wale Kala Chana Masala Recipe

Cooking Directions

• STEP 1.Soak the black chickpeas overnight and then pressure cook them until tender.
• STEP 2.In a pan, heat oil and add cumin seeds, bay leaf, and whole spices. Saute until fragrant.
• STEP 3.Add chopped onions and cook until golden brown. Then, add ginger-garlic paste and saute for a minute.
• STEP 4.Add chopped tomatoes, turmeric powder, red chili powder, coriander powder, and salt. Cook until the tomatoes are soft and oil separates.
• STEP 5.Add the cooked black chickpeas along with some water. Simmer for 10-15 minutes until the flavors blend well.
• STEP 6.Garnish with fresh coriander leaves and serve hot with rice or roti.

Cooking Tips

• Soaking the black chickpeas overnight helps in reducing the cooking time.
• You can adjust the spice level according to your preference by adding more or less red chili powder.
• For a richer flavor, you can add a tablespoon of ghee at the end.

Storage and Serving

• Ashtami Wale Kala Chana Masala can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the curry before serving and add a little water if needed to adjust the consistency.
• Serve the dish hot with steamed rice, jeera rice, or roti.