Kala chana

Name: Kala chana
Total time: 1200 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 250 gm. Brown chickpeas (kala chana); 1 cup green garlic (chopped); 1 bowl spring onion (chopped); 2-4 green chillies (chopped); 2 tbsp vegetable oil; 1 tsp cumin seeds; 1 pinch Asafoetida; 2 Tomatoes (chopped); 2 onions (chopped); 1 tsp ginger garlic paste; 1 tsp coriander powder; 1/2 tbsp Kashmiri chili powder; 1/2 tsp garam masala; 1/4 tsp turmeric powder; 1 tsp salt to taste; leaves Garnish: fresh coriander

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Ingredients

20 mins

4 servings

250gm. Brown chickpeas (kala chana)
1 cupgreen garlic (chopped)
1 bowlspring onion (chopped)
2-4green chillies (chopped)
2 tbspvegetable oil
1 tspcumin seeds
1 pinchAsafoetida
2Tomatoes (chopped)
2onions (chopped)
1 tspginger garlic paste
1 tspcoriander powder
1/2 tbspKashmiri chili powder
1/2 tspgaram masala
1/4 tspturmeric powder
1 tspsalt to taste
leavesGarnish: fresh coriander

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Steps

20 mins

1

Peel off grean chana, chop spring onion, green garlic, tomatoes, onion, green chilli and coriander leaves.
2

Heat a pressure cooker over medium-low heat and add the oil. Add cumin seeds and Asafoetida. Now add spring onion and green garlic along with chillies, saute for about 5 minutes until translucent and softened.
3

Add the garlic ginger paste, tomato & onion chopped and saute for 1-2 minutes stirring constantly. Add the ground spices like coriander, chili powder, turmeric powder, and salt. Stir in and let cook for 30 seconds.
4

When the cooker cools down open it and sprinkle fresh coriander leaves and add garam masala. Adjust the consistency and serve it hot. Enjoy with roti, rice or paratha.