Kala Chana Recipe

Ingredients

• 1 cup black chickpeas (kala chana), soaked overnight
• 3 cups water
• 2 tbsp oil
• 1 tsp cumin seeds
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 1 inch piece ginger, grated
• 2 green chilies, slit
• 2 large tomatoes, chopped
• 1 tsp turmeric powder
• 1 tsp red chili powder
• 1 tsp coriander powder
• 1/2 tsp garam masala
• 1/2 tsp cumin powder
• 1 tsp salt
• 1/2 tsp sugar
• 1 tbsp lemon juice
• Fresh cilantro for garnish

Instructions

1. Drain soaked chickpeas and rinse well.
2. In a pressure cooker, combine chickpeas with water and cook for 15-20 minutes until tender. Alternatively, boil in a pot for 45-60 minutes.
3. Heat oil in a large pan over medium heat.
4. Add cumin seeds and let them sizzle for 30 seconds.
5. Add onion and cook until golden brown, about 5-6 minutes.
6. Add garlic, ginger, and green chilies. Cook for 1-2 minutes.
7. Add tomatoes and cook until soft and mushy, about 5-6 minutes.
8. Add turmeric, red chili powder, coriander powder, garam masala, and cumin powder. Cook for 2 minutes.
9. Add cooked chickpeas with their cooking liquid.
10. Add salt and sugar. Mix well and simmer for 10-15 minutes.
11. Add lemon juice and adjust seasoning if needed.
12. Garnish with fresh cilantro and serve hot with rice or roti.