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Recipe Ingredients
Kala Channa – 2 cups
Water – 5 cups
Oil – 1 tbsp
Asafoetida – 1/8 tsp
Turmeric/Haldi – 1/4 tsp
Minced Ginger – 1 tsp
Minced Garlic – 1 tsp
Pureed Tomato Can – 14 oz
Salt – 2 tsp (or to taste)
Garam Masala – 1 tsp
Red Chili Powder – 1/2 tsp or to taste
Cilantro/Coriander Leaves – 10 sprigs, finely chopped
Recipe Method
Wash and soak the Kala Channa in lots of water.
Soak them overnight (at least 8 hours).
In a pressure cooker, add the Kala Channas, Water and 1 tsp of Salt.
Mix, close the pressure cooker and cook on high.
Allow it to whistle 3 times and then lower heat to a simmer and cook for another 45 minutes.
Once done, turn off the flame and allow the pressure to go down by itself.
Check to see the Channas are cooked. Take one between your fingers and if you press it, it should squish.
For the seasoning, take a pan and heat Oil on medium flame.
Once hot, add in Asafoetida, Turmeric, Minced Ginger & Garlic, pureed Tomatoes in that order.
Mix well and add 1 tsp of Salt and cook till the oil separates from the mixture.
Once done, add in the dry spices – Garam Masala and Red Chili and mix.
Take a potato masher and gently mash some of the channas in the cooker.
Add everything from the cooker to the pan.
Also add chopped Cilantro/Coriander Leaves, cover and allow it to come to a boil.
Once it boils, check the spices.
Cook some more if you like thicker gravy and add additional water if you like it with more liquid (boil once again if you are adding more water)
Serve hot with Rice, Chapatis or Rotis.
