📝 Introduction:

Ingredients:

⏱️ Time Taken

• Yields: 4 servings
• Prep time: 8-12 hours (soaking chickpeas) + 10-15 minutes (active prep)
• Cook time: 20-30 minutes (after chickpeas are boiled)li>

👩‍🍳 Instructions:

Soak and Boil Kala Chana:

• 1. After soaking the Kala Chana overnight, drain the water thoroughly.

• 2. Transfer the soaked chickpeas to a pressure cooker. Add about 2.5-3 cups of fresh water and 1/2 tsp of salt.

• 3. Pressure cook for 5-7 whistles on medium-high heat (or 20-25 minutes). The chickpeas should be tender but still retain their shape. If cooking in a regular pot, it might take 1.5-2 hours.

• 4. Once cooked, drain the chickpeas, reserving about 1/2 cup of the cooking liquid. This liquid adds flavor and helps adjust consistency.

  Prepare the Aromatic Base:

• 5. Heat oil or ghee in a heavy-bottomed pan or kadai (wok) over medium heat.

• 6. Add cumin seeds and let them splutter. Then add asafoetida (hing) and sauté for a few seconds until fragrant.

• 7. Add the grated ginger and green chilies. Sauté for about 30 seconds until their raw aroma disappears.

• 8. If using onion: Add the finely chopped onion and sauté until it turns translucent or light golden brown.

  Layer the Spices:

• 9. Reduce the heat to low.

• 10. Add turmeric powder, coriander powder, and red chili powder. Sauté for about 30 seconds, stirring constantly to prevent the spices from burning. If the mixture appears too dry, add a tablespoon of the reserved chickpea cooking water.

  Combine and Infuse Flavors:

• 11. Add the boiled Kala Chana to the pan. Add salt to taste (adjusting for salt added during boiling).

• 12. Sprinkle in the Chana Masala powder (or the amchur and garam masala mix if using separately).

• 13. Toss everything together thoroughly, ensuring the chickpeas are evenly coated with the rich spice blend.

  Simmer to Perfection:

• 14. Add about 1/4 to 1/2 cup of the reserved chickpea cooking liquid (or plain water) to help the spices cling to the chickpeas and create a cohesive dry masala. This also prevents sticking.

• 15. Cover the pan and let it simmer on low heat for 7-10 minutes. This step is crucial for the chickpeas to absorb all the delicious flavors. Stir occasionally to prevent sticking.

• 16. Once the liquid has almost evaporated and the chickpeas are well coated and semi-dry, remove from heat.

  Finishing Touches and Garnish:

• 17. Stir in the remaining garam masala and amchur powder (if you're adding them separately at the end for fresh flavor).

• 18. Garnish generously with fresh chopped coriander leaves.

• 19. Serve hot, optionally adorned with fresh onion rings, slit green chilies, and a squeeze of lemon juice for extra zest.

Tips:

1. Soak Well:

Always soak black chickpeas for at least 8 hours or overnight. This makes them cook faster and softer.

2. Cook Until Tender:

Pressure cook the soaked chana until they're perfectly soft and easy to mash.

3. Good Spices:

Use a nice mix of turmeric, chili powder, coriander powder, cumin powder, and garam masala.

4. Tangy Finish:

Add a pinch of amchur (dry mango powder) or a squeeze of lemon juice at the end for a tangy flavor.

5. Fresh Herbs:

Garnish with fresh chopped coriander leaves for freshness.

6. Dry it Out:

Cook the chana with spices on medium-high heat until all the moisture is gone and the spices stick well to the chickpeas.