Kala Chana Gravy
A quick and easy recipe to make black chana gravy. Serve it with steamed rice and salad and your wholesome meal is ready.
Equipment
- Pressure Cooker
- Mixer grinder
- Knives and Cutting Board
- Pan
Ingredients
- 1 Cup Black Chickpeas; washed and soaked overnight
- Water; to soak and boil the chickpeas
- Salt; to taste
- 1 Medium-Sized Onion, roughly chopped
- 2 Medium-Sized Tomatoes; roughly chopped
- 2 Green Chillies; slit
- 1 Small Piece Ginger
- 2 Cloves Garlic
- 2 tbsp Ghee
- 1 Small Cinnamon Stick
- 1 Bay Leaf
- 1 tsp Cumin Seeds
- ½ tsp Turmeric Powder
- 1 tsp Kashmiri Red Chilli Powder
- ½ tsp Dry Mango Powder (Amchur)
- ½ tsp Garam Masala Powder
- 2 tbsp Chopped Fresh Coriander leaves
- 1 tbsp Kasuri Methi
Instructions
- Discard the water of the soaked chickpeas. Wash them well. Transfer them to a pressure cooker, add salt and cook them with double the amount of water till they are soft. Keep them aside.
- Grind onions, ginger and garlic to a fine paste.
- Add tomatoes and grind everything together. Keep this paste aside.
- In a pan, heat ghee.
- Add cumin seeds, cinnamon, bay leaf and green chillies. Fry them on medium heat.
- Now, add onion, ginger, garlic and tomato paste. Keep the heat on medium.
- Add salt, turmeric powder, red chilli powder and dry mango powder. Mix well.
- Lower the heat. Cover with the lid and let this cook for about 5 minutes.
- Now open the pressure cooker. Leave 2-3 tablespoons of cooked chana and transfer the rest to the pan.
- Mash the chana and add it to the pan. This will help make the gravy thick.
- Bring the gravy to a boil.
- Add garam masala, coriander leaves and kasuri methi. Mix well. Cover and cook for another 5 minutes on medium heat.
- Remove and serve with steamed rice and any salad of your choice.