Serves: 4, Preparation Time: Overnight soaking + 1 hour cooking
1 1/2 cup black chickpeas (kaala chana)
Pinch of baking soda
2 onions (finely chopped)
1 tomato (grind to paste)
1 tsp ginger paste
1 tsp garlic paste
3-4 green chillies slit
1 bay leaf
1 tsp black cumin (shahi jeera)
2 big cardamom (bari elaichi)
1/2 inch cinnamon (dalchini)
1 tsp cumin powder (jeera)
1 tsp coriander powder (dhaniya)
2 tbsp oil
3 cups of water
salt to taste
coriander, tomato and onion rings for garnishing
Wash the dry chickpeas well and soak in a big bowl with sufficient amount of water.Take a large bowl as the chana swells up to 3 times of their original size by morning so size of the bowl should be appropriate.
Next morning transfer the chana (alongwith the water it was soaked in) into the pressure cooker with a pinch of soda. Pressure cooker helps the gravy to thicken and makes the chickpeas tender quickly. The amount of water should be double of chana if not least. After 3-4 whistle on sim flame leave it for another 5 minutes and after that remove the cooker from the flame, let it cool down and keep aside. Now heat 2 tbsp oil in a deep kadhai or deep bottom pan. Add bay leaf, black cardamoms, shahi jeera and dalchini. Let it fry for half second then add finely chopped onions. Stir well till the colour of onion turns pink now add green chillies, ginger, garlic paste. Fry for a minute , then add tomato paste. Saute till it leaves oil in the kadhai now add cumin and coriander podwer . Add the cooked chana, keep the flame on medium high and let it simmer for another 15 minutes. Check the salt of the gravy. Now it's ready to be served with Jeera Rice or phulkas. Garnish with green chilli, coriander leaves, onion and tomato rings.
User comments & Tips:
It's recommended to eat chickpeas in lunch time as these are a bit heavy on tummy . So have it in your breakfast or lunch time so that it gets digested by the time you go to sleep.