Time to cook
A flavorful chickpea-based curry prepared in a tomato and onion gravy, infused with garlic and a blend of aromatic spices.
Red Chilli Powder
Rinse black chickpeas a couple of times in water and soak them overnight.
Drain and rinse the soaked chickpeas in water again and set aside.
In a pressure cooker, heat oil or ghee and add cumin seeds (jeera), let them crackle and then add finely chopped onions.
Sauté onions till they become light golden and reduce the heat to a low.
Add finely chopped garlic, green chili, ginger and sauté until their raw aroma disappears.
Add finely chopped tomatoes and sauté them on medium-low heat until the oil starts leaving from the sides.
Swap fresh tomatoes with tomato puree or canned tomatoes. Crush the canned tomatoes before you add them. For tomato puree, add all of it.
Add turmeric powder, asafoetida, coriander powder, Kashmiri red chili powder and sauté for a minute on low heat and then add the soaked black chickpeas and water. Season with salt and mix well.
Pressure cook chana on medium heat for 10 to 12 whistles until the chickpeas are tender. If they have a hard center or are undercooked, pressure cook further for 5 minutes.
Sprinkle the curry with garam masala and coriander leaves.