Black gram chana vegetable

Name: Black gram chana vegetable
Cuisine: Indian
Ingredients: 1 cup soak chana( chickpeas); 2 Onion chopped; 2 tomato chopped; 2 spoon oil; 1/2 spoon red chilli powder; 1/2 spoon daniya ( Coriander)powder; 1/4 spoon cumin seeds; 1/4 spoon haldi( Turmeric powder); to taste Salt; Pinch hing/ asafoetida; 1 spoon coriander leaves

Rajni garg @cook_19508153

Black gram chana vegetable

Rajni garg @cook_19508153

Saved

Ingredients

1 cupsoak chana( chickpeas)
2Onion chopped
2tomato chopped
2 spoonoil
1/2 spoonred chilli powder
1/2 spoondaniya ( Coriander)powder
1/4 spooncumin seeds
1/4 spoonhaldi( Turmeric powder)
to tasteSalt
Pinchhing/ asafoetida
1 spooncoriander leaves

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Steps

1

Rinse 1 cup black chickpeas (kala chana) a couple of times in water. Then add 2.5 cups water and soak the kala chana overnight or for 8 to 9 hours.
2

In a pressure cooker, add 2 tablespoons ghee or oil.
3

Add 1 teaspoon cumin seeds (jeera).
4

Once the cumin seeds crackle, then add two onion (finely chopped).
5

Add 2 medium tomatoes or 1 large tomato (finely chopped).
6

Saute them till the oil starts leaving from the sides of the onion-tomato masala. The tomatoes will also soften.
7

Then add ¼ teaspoon turmeric powder, 1 pinch of asafoetida (hing) and ½ teaspoon Kred chilli powder.
8

Then add the kala chana along with all of the soaked water. Additionally, add ½ to 1 cup water or add as required.
9

Season with salt as required and stir well.
10

Pressure cook kala chana on a medium to high flame for 8 to 9 whistles or more till the kala chana are cooked well and softened. The chana should soften and be cooked well. If there is too much of liquid in the gravy, then cook the chana without the lid, till some water evaporates. You can also mash a few chana pieces for the gravy to thicken.
11

Add 1 tablespoon coriander leaves (optional) to Punjabi kala chana curry.
12

Serve the kala chana masala gravy