Kaale chane gravy with rice, it is a must try. Home style recipe which is simple yet tasty.

Course: Main Course

Cuisine: North Indian

Time: Preparation – 5 mins, Cooking – 40 mins, Total – 45 mins

Servings: 2-3

Ingredients:

1. Kaale Chane (Black Chickpeas) – 1 cup (soaked over night or 7-8 hours)
2. Onion – 1 medium size (puree)
3. Tomatoes – 2 medium size (puree)
4. Ginger Garlic paste – 1 tbsp
5. Chana Masala powder – 1 tsp
6. Coriander powder – 1 tsp
7. Red Chilli powder – 1 tsp
8. Garam Masala powder – 1/2 tsp
9. Cumin seeds (Jeera) – 1 tsp
10. Asafoetida (Hing) – 1/6 tsp
11. Olive oil – 2 tbsp (you can use refined oil or ghee as well)
12. Water – 2 cups
13. Coriander leaves – 1 tbsp
14. Salt to taste

PS: 1 Cup = 250 ML

How to make Kaale Chane Gravy:

1. Heat oil in a pressure cooker. Add cumin seeds and let it splutter
2. Add onion puree, ginger garlic paste and asafoetida. Saute till it’s golden brown
3. Add tomato puree. Saute
4. Add all the spices – red chilli powder, chana masala powder, garam masala powder, coriander powder. Mix well
5. Saute till oil starts to separate
6. Add soaked kaale chane, salt and water. Mix well
7. Close the lid and let the first whistle blow on a high flame
8. Turn the flame to low and let it cook for 30 mins (it also depends upon the quality of the chana). No worries on the whistles
9. Turn off the flame after 30 mins and do not release the pressure
10. Open the lid once pressure is released. Add coriander leaves and mix well
11. Your Kaale Chane Gravy is ready to serve
12. Serve hot with Jeera rice or Plain rice.