Kala Chana

Estimated — 6 ingredients not in food database (99% mass accounted for)

• Bay leaf

  1 pc

• Coriander leaves

  chopped

  30 g

• Coriander powder

  5 ml

• Cumin seeds

  5 ml

• Garam masala

  5 ml

• Ginger-garlic paste

  5 ml

• Green chilli

  slit

  2 pc

• Kala chana

  soaked overnight or for 2 hours

  200 g

• Oil

  30 ml

• Onion

  finely chopped

  1 pc

• Red chili powder

  5 ml

• Salt

  to taste

• Turmeric powder

  5 ml

• Water

  for cooking kala chana

  300 ml

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Method

1. 1Rinse 200 g kala chana (black chickpeas) under cold water until the water runs clear. Soak them in 500 ml water for at least 2 hours or overnight.
2. 2Drain the soaked kala chana and transfer to a pressure cooker. Add 300 ml fresh water, 1 tsp cumin seeds, 1 bay leaf, 2 green chilies (slit), and 1 tsp salt.
3. 3Close the pressure cooker and cook on medium heat for 6–7 whistles. Turn off heat and let the pressure release naturally.
4. 4While the chana cooks, heat 2 tbsp oil in a deep pan over medium flame. Add 1 tsp cumin seeds and let them sizzle until fragrant.
5. 5Add 1 finely chopped onion and sauté until golden brown. Stir in 1 tsp ginger-garlic paste and cook for 1 minute until the raw smell disappears.
6. 6Add 1 tsp ground coriander, 1/2 tsp turmeric, 1 tsp garam masala, and 1/2 tsp red chili powder. Mix well and cook for 30 seconds.
7. 7Once the pressure has released, open the cooker and add the cooked kala chana to the pan. Gently stir to combine with the spice mixture.
8. 8Add 100 ml water or more if needed to achieve a thick, saucy consistency. Simmer for 5 minutes on low heat to blend flavors.
9. 9Garnish with fresh coriander leaves and serve hot with roti, naan, or rice.