Kala Chana Recipe

Cooking Directions

• STEP 1.Soak the black chickpeas overnight and pressure cook them until tender.
• STEP 2.Heat oil in a pan and add cumin seeds, ginger, and garlic.
• STEP 3.Add the chopped onions and cook until they turn golden brown.
• STEP 4.Add the tomato puree, turmeric powder, red chili powder, and salt. Cook for a few minutes.
• STEP 5.Add the cooked black chickpeas and simmer for 10-15 minutes.
• STEP 6.Garnish with coriander leaves and serve hot with rice, roti, or puri.

Cooking Tips

• You can add garam masala or chole masala for extra flavor.
• For a thicker gravy, mash some of the cooked chickpeas before adding them to the gravy.
• Add a squeeze of lemon juice before serving for a tangy taste.

Storage and Serving

• Kala Chana can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat it in a pan or microwave before serving.
• Serve it with rice, roti, or puri for a complete meal.