Kala Chana

Name: Kala Chana
Yield: 3-4 servings
Cuisine: Indian
Ingredients: 1 Cup Kala Chana; 1 Pinch Hing; 1 Teaspoon Jeera; 1 inch Ginger; 2-3 Green Chillies; 2 Tablespoons Desi Ghee; For Spices-; 1 Teaspoon Dhaniya Powder; 1 Teaspoon Laal Mirch Powder; 1 Teaspoon Ginger/ Sonth Powder; 1 Teaspoon Amchoor Powder; 1 Teaspoon Roasted Jeera Powder; 1 Teaspoon Anardana Powder; 1 Teaspoon Salt

Deepank @Deepank126

New Delhi

Kala Chana

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Ingredients

3-4 servings

1 CupKala Chana
1 PinchHing
1 TeaspoonJeera
1 inchGinger
2-3Green Chillies
2 TablespoonsDesi Ghee
ForSpices-
1 TeaspoonDhaniya Powder
1 TeaspoonLaal Mirch Powder
1 TeaspoonGinger/ Sonth Powder
1 TeaspoonAmchoor Powder
1 TeaspoonRoasted Jeera Powder
1 TeaspoonAnardana Powder
1 TeaspoonSalt

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Steps

1

Wash Kala Chana properly, then soak them in water for 6-8 hours.
2

Chop Ginger & Green Chillies in slices.
3

After 6-8 hours, take a pressure cooker, add soaked Chana with 1 Teaspoon Salt & Ample amount of water.
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5

Now close the lid & give 2 Whistle on High Flame & 4-5 Low Flame.
6

After 6-7 whistles, turn off the flame & let the cooker depressurise naturally.
7

After some time open the lid, separate Chana water from Chana & keep it aside by filtering.
8

Now take a kadhai, add 2 Tablespoon Desi Ghee in it & keep the gas on medium flame.
9

When Ghee gets heated up, add 1 Teaspoon Jeera & 1 Pinch Hing in it & let them sizzle.
10

When they start sizzling, add Chana water in it & let it boil.
11

When gravy starts boiling, add spices mix in it, mix them properly & cook them for 2-3 minutes.
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After 2-3 minutes, add drained chana in it, close the lid, cook them till gravy is depleted 3/4.
15

After some Time when gravy is depleted 3/4 add green chillies & Ginger Slices in & mix them properly.
16

Your Kala Chana is ready to be served.