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photo by Muskan Goswami
Recipe by Muskan Goswami
Wash kala chana under running water and soak it in enough water for 8 hours or overnight.
To boil chana, discard soaked water and transfer soaked chana in a pressure cooker, add 1 ½ cups of water. Close pressure cooker put the weight on. Cook it on high flame for 2 whistles then lower the heat to low flame and cook it for another 30 minutes. Turn off the heat. Let the pressure go by itself.
While chana is boiling, take two tomatoes, green chilies and ginger piece and chop them roughly.
Grind it into a smooth paste and keep it aside.
Now heat the oil in a pan on medium flame. Once hot, add cumin seeds. Let them sizzle.
Then add chickpea flour and stir continuously. Cook it for about 2 minutes. You will start getting a nice aroma of chickpea flour. Stir continuously while cooking the flour.
Now add the tomato puree to the pan, while continuously mixing.
Add coriander powder and red chili powder, and mix it well. Let it come to a boil.
Cook tomato puree till all the moisture from puree evaporates and the oil starts to get separated from the sides of the pan.
Then add garam masala, dried mango powder and salt to it. Mix it well and cook it for a minute.
Now add the boiled chana with water to it and mix it well.
Let it simmer for 5 minutes and serve hot.