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Wash and soak the black chickpeas or kala chana in 5 cups of water overnight or for 7-8 hours . In a pressure cooker, add soaked black chickpeas and 2 glass of water.
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Boil the black chickpeas on medium flame.
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After boiling do not strain the chickpeas.
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Keep it along the water used in boiling as it contains nutrition.
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Place a pan over medium heat and add olive oil.
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Once oil get hot add cumin, crackle them.
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Then add finely chopped onions.
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Add ginger garlic paste, saute till raw disappears.
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Add turmeric powder, asafoetida and saute for few seconds.
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Then add coriander powder, garam masala and saute for a minute.
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Add tomatoes and cook them on low flame. Add salt and red chilli powder. Saute again for a minute.
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Add boiled chickpeas along with nutritious water.
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Cook on medium flame.
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If you want thick gravy add 1 teaspoon of gram flour to the gravy. Delicious kala chana curry is ready to serve. Serve it with steamed rice or phulka or puri.