Kala chana gravy

Name: Kala chana gravy
Yield: 4serving
Cuisine: Pakistani
Ingredients: 1 cup Of kala chana (dried black chickpeas) - rinsed & soaked; overnight or for 8 to 9 hours; 2.5 cups Water for soaking black chickpeas; 2 tablespoons Ghee or oil 1 teaspoon Cumin (jeera); 1 Medium size onion, Finely chopped; 2 Medium tomatoes or 1 large tomato, Finely chopped; 4-5 Garlic cloves, Finely chopped (lahsun; 1/2 teaspoon Kashmiri red chilli powder Or degi mirch; 1/4 teaspoon Turmeric (haldi); 1 pinch Of asafoetida (hing) ½ to 1 cup Water Or as required fo; the gravy; Salt as required; 1/2 teaspoon Punjabi garam masala Or regular garam masala powder; 1 tablespoon Coriander leaves For garnishing (optional

Ñôôri Màlîk @cook_16764838

islamabad

#yearendchallenge166
#7thweek

Ñôôri Màlîk @cook_16764838

islamabad

#yearendchallenge166
#7thweek

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Ingredients

cook time30m

4serving

For soaking kala chana (black chickpeas)
1 cupOf kala chana (dried black chickpeas) - rinsed & soaked
overnight or for 8 to 9 hours
2.5 cupsWater for soaking black chickpeas
Other ingredients for kala chana recipe
2 tablespoonsGhee or oil 1 teaspoon Cumin (jeera)
1Medium size onion, Finely chopped
2Medium tomatoes or 1 large tomato, Finely chopped
4-5Garlic cloves, Finely chopped (lahsun
1/2 teaspoonKashmiri red chilli powder Or degi mirch
1/4 teaspoonTurmeric (haldi)
1 pinchOf asafoetida (hing) ½ to 1 cup Water Or as required fo
the gravy
Salt as required
1/2 teaspoonPunjabi garam masala Or regular garam masala powder
1 tablespoonCoriander leaves For garnishing (optional

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Steps

cook time30m

1

Soaking kala chana
Rinse black chickpeas a couple of times in water.
Then add 2.5 cups water and soak the black chickpeas or kala chana overnight or for 8 to 9 hours
2

Making kala chana
In a pressure cooker, add 2 tablespoon ghee or oil.
3

Add cumin. Let them crackle and then add finely chopped onions.
4

Sauté onions till they become light golden.
5

Add garlic, green chilli and saute for 10 to 12 seconds.
6

Add finely chopped tomatoes and saute them till the oil starts leaving from the sides of the onion-tomato masala.
7

Add turmeric powder, asafoetida, kashmiri red chilli powder and saute for 2 to 3 seconds.
8

Then add the kala chana along with all of the soaked water. Additionally also add ½ to 1 cup water as per the consistency you want. Season with salt and stir well.
9

Pressure cook chana on a medium to high flame for 8 to 9 whistles or more till the kala chana are cooked well and softened.
10

Lastly sprinkle the garam masala and stir. Garnish punjabi kala chana gravy with coriander leaves.
11

Serve the black chana masala gravy with steamed rice, rotis or chappati