Another healthy yet delicious gravy, Kala Chana. To prepare this you’ll need black chickpeas, onions, tomatoes, ginger, garlic and a few spices. Relish it with rice or roti.

Also try: Rajma Masala or Punjabi Kadhi.

Course: Main Course

Cuisine: North Indian

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

Servings: 3-4

Ingredients:

1. Kala Chana (Black Chickpeas) – 1 cup (soaked over night or 7-8 hours)
2. Onion – 1 medium (blend to a smooth paste)
3. Tomatoes – 2 large (blend to a smooth paste)
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) – a large pinch
11. Oil – 3-4 tbsp
12. Water – 2 cups
13. Coriander Leaves – to garnish
14. Salt to taste.

PS: 1 Cup = 250 ML.

How to make Kala Chana Gravy:

1. Heat oil in a pressure cooker. Add cumin seeds and asafoetida. Let it splutter
2. Add onion paste and ginger garlic paste. Saute till golden brown
3. Add tomato paste, red chilli powder, chana masala powder and coriander powder. Mix and cook till oil starts to separate
4. Add soaked and rinsed kala chana, salt and water. Mix
5. Close the lid and let the first whistle blow on a high flame
6. Turn the flame to low and let it cook for 30-35 mins. Don’t worry about the whistles
7. Turn off the flame after 30 mins and do not release the pressure
8. Once pressure settles down, open the lid. Add garam masala powder and coriander leaves and mix
9. Your Kala Chana Gravy is ready. Serve hot with Jeera rice, Plain rice or your favorite bread.