This is punjabi style boiled black chickpeas simmered in onion-tomato gravy. It is also known as kala chana masala.This is perfect for lunch and for prasaad recipe like during navratri. It taste great with poori, chapati, naan, roti etc. Undoubtedly lip smacking.
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Prep time:25 Minutes
Cook time:60 Minutes
1 big bowl Kala Chana ,soaked overnight
2 Onion , chopped
2 Tomato , pureed
2 Green Chili
1 tablespoon Ginger Garlic Paste
Asafoetida (hing) , a pinch
1 teaspoon Cumin seeds
1 Bay leaf
1-1/2 tablespoon Chana Masala Powder
1 teaspoon Cumin powder
1 teaspoon Amchur (Dry Mango Powder) ,
1 teaspoon Coriander Powder
1 teaspoon Turmeric powder
1 teaspoon Red chilli powder
1 Tea bags
Salt , to taste
Water , as required
Cilantro (Dhania) Leaves , chopped
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2)Next day,Pressure cook for 5-6 whistles with water almost cover the chana along with a tea bag.
3)After releasing the pressure,keep the cooked chana aside.Heat oil in a heavy bottomed pan. Add cumin and bay leaf. Once they splutter add hing, onion, green chili and ginger garlic paste. Saute for few minutes until turn light brown.
4)Add tomato puree, salt as per taste . Next add all the ingredients turmeric powder, red chili powder, amchur powder, chana masala powder, coriander powder and cumin powder. Saute for 1-2 minutes.
5)Now add cooked channa and mix. Add water as required. Keep the flame on low and bring to boil. Let it cook for 3 to 5 minutes.
6)Finally, garnish with chopped cilantro leaves. Serve with Puri .
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