Prep Time: 5 minutes | Cook Time: 30 minutes | Total Time: 35 minutes
Course: Main course | Servings: 4
Difficulty level: Easy | Make ahead: Possible
Ingredients
To cook chana
- 100 g Kala chana, washed and soaked
- 6 g Salt
- 0 g Turmeric / haldi
For the gravy
- 0 g Coriander seeds - whole / ground
- 2 g Dried chillies, powdered
- 4 g Chhole masala
- 4 g Garlic, finely chopped
- 75 g Onion, chopped
- 130 g Tomato, hybrid, raw, chopped
- 4 g Green chillies, finely chopped
- 18 ml Cow Ghee
- 2 g Cumin seed / jeera, whole
To serve
- 8 g Lemon (nimbu)
- 6 g Coriander leaves, finely chopped
Equipment needed
Pressure cooker; kadai or heavy pan.
Advance preparation
Soak kala chana overnight before pressure cooking.
Instructions:
To cook chana
- Drain the soaked chana and add it to a pressure cooker, along with salt, turmeric and 3 cups of water. Pressure cook for 4-5 whistles until chana is cooked through and can be mashed with the back of a spoon.
To make gravy
- In a pan, heat ghee until nearly smoking. Add cumin seeds and allow them to crackle.
- Add chopped onions and saute on medium flame for 3-4 minutes, stirring occasionally, until onions are lightly brown.
- Add tomato, garlic, green chillies, coriander powder, red chilli powder and chhole masala. Cook covered for 4-5 minutes, stirring occasionally, until tomatoes are cooked through and the oil separates.
- Add cooked chana along with its liquid and bring to a boil. Allow the chana to simmer on low heat for 5-6 minutes.
Serving guidance
The dish benefits from a short rest after cooking, allowing the chickpeas to absorb the masala. Optionally garnish with julienned ginger, green chillies and a dash of table butter. Serve hot with roti, poori, paratha or rice.
Nutrition (Per Serving)
Calories: 140 kcal | Protein: 5.7 g | Carbohydrates: 13.8 g | Fat: 6.3 g | Fiber: 8.5 g