Dry Kala Masala Chana Recipe

Cooking Directions

• STEP 1.Soak the black chickpeas overnight and pressure cook until tender.
• STEP 2.Heat oil in a pan, add cumin seeds, and let them splutter.
• STEP 3.Add onions, ginger-garlic paste, and saut��� until golden brown.
• STEP 4.Add tomatoes, spices, and cook until the tomatoes are soft.
• STEP 5.Add the cooked chickpeas, mix well, and cook for a few minutes.
• STEP 6.Garnish with fresh coriander leaves and serve hot as a snack or side dish.

Cooking Tips

• You can add a squeeze of lemon juice for a tangy flavor.
• Sprinkle some chaat masala on top for an extra kick.

Storage and Serving

• Leftover Dry Kala Masala Chana can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the dish before serving.
• Serve as a snack or side dish with roti or rice.