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Method: 1. Wash and soak the Kala Channa in lots of water.
2. Soak them overnight (at least 8 hours).
3. In a pressure cooker, add the Kala Channas, Water and 1 tsp of
Salt.
4. Mix, close the pressure cooker and cook on high.
5. Allow it to whistle 3 times and then lower heat to a simmer and
cook for another 45 minutes.
6. Once done, turn off the flame and allow the pressure to go down
by itself.
7. Check to see the Channas are cooked. Take one between your
fingers and if you press it, it should squish.
8. For the seasoning, take a pan and heat Oil on medium flame.
9. Once hot, add in Asafoetida, Turmeric, Minced Ginger & Garlic,
pureed Tomatoes in that order.
10. Mix well and add 1 tsp of Salt and cook till the oil separates
from the mixture.
11. Once done, add in the dry spices – Garam Masala and Red Chili
and mix.
12. Take a potato masher and gently mash some of the channas in the
cooker.
13. Add everything from the cooker to the pan.
14. Also add chopped Cilantro/Coriander Leaves, cover and allow it
to come to a boil.
15. Once it boils, check the spices.
16. Cook some more if you like thicker gravy and add additional
water if you like it with more liquid (boil once again if you are
adding more water)
17. Serve hot with Rice, Chapatis or Rotis. |