kala Chana
Equipment
- 1 Pressure Cooker
- 1 Slotted spoon
Ingredients
- PRIMARY INGREDIENTS Gravy / sauce
- 600 g Kala Chana
- 1 L Water
- SECONDARY INGREDIENTS Gravy / sauce
- 3 tbsp Oil
- 1 tbsp Ginger & garlic paste
- 200 g Red Onion
- 300 g Tomatoes canned
- 1 tbsp Jeera
- 1 tbsp Garlic Flakes
- 1 tbsp Coriander Powder
- ½ tsp Turmeric; Red chili; Garam Masala; Cumin powder Each
- ½ Tsp Bay leaf; cinnamon; black pepper & cloves; Black Cardamom Each
- FINISH INGREDIENTS Gravy / sauce
- ½ tsp Crushed chili
- 1 tbsp Chopped Coriander 1 Fresh
Instructions
- Wash and soak kala chana overnight. Next day in a pressure cooker add mustard oil, jeera seeds, Garlic & ginger, onions, salt, haldi, redchilli, garam masala, black pepper & cloves, black cardamom, bay leaf and dalchini. Pressure cook it on medium-high flame for 15 min and then on medium heat for 30 minutes approx. Now open the cooker and check it. If chana is done then cook the onions till all the water evaporates and they arm brown. Now add tomatoes and cook till it she
- Now add boiling water and cook the curry for another 10-15 minutes or till it looks well combined. Now add Crushed chilli and flaked garlic at this stage. finish with green coriander.
