Yield: 3 cups
Prep time: 10 minutes ( excluding overnight soaking of Kala Channa)
Total time: 25 minutes
- Kala Channa – 1 cup
- Tomato Puree – 4 tbsp
- Onion – 2 medium
- Cumin Seeds – 1/2 tsp
- Cumin Powder – 1 tsp
- Coriander powder – 1/2 tsp
- Chaat Masala – 1/4 tsp
- Red Chilli Powder – 1 tsp ( to taste)
- Pepper powder – 1/4 tsp
- Coriander Leaves – 2 tbsp
- Ginger – 1 tbsp grated
- Garlic – 6 pods Chopped
- Water – 1 1/2 cups
- Salt – to Taste
- Oil – as Required
How I do it :
Soak the Kala Chana overnight.Drain the Water in the morning
Boil the Kala Channa with 1.5 cups of water and 1/2 tsp Salt.
In a Wok, take 2 tbsp oil. Add the Cumin Seeds.
When the cumin seeds splutter, add the chopped garlic and Ginger.
Cook for 1 minute in low flame.Add the chopped onion.
Cook for a minute and add the Tomato puree , green chillies and the dry masalas ( Cumin , Coriander, Chaat masala, Red Chilli and Pepper powder) and salt to taste ( please remember we have already added some salt for the Channa)
Add water and cook in low flame for about 15 minutes.
Remove from fire and garnish with coriander leaves ( optional : Chopped onions)
Serve hot with Phulka/ Roti
Special Instructions :
Replace chaat masala with lemon (1/2 ) OR Tamarind paste ( 1 tsp) OR even Dry Mango powder (1/8 tsp)
If you run short of time, like I do most of the times during the wee hours of the morning, Soak the Channa for the desired time and boil. Drain and store the Channa in Fridge for almost a week.