Khala Chana Curry/Black Chana Curry

Cooking time - 1 hr

Serves - 2 to 3

Ingredients:

• Khala chana - 1 cup
• Onion - 1 small (chopped)
• Tomato Puree - 1 cup
• Ginger garlic paste - 1 1/2 tsp
• Green chili - 1 (chopped)
• Turmeric powder - 1/4 tsp
• Chili powder - 1 tsp
• Coriander powder - 2 tsp
• Garam masala - 1/4 tsp
• Fenugreek leaves - 1 tsp
• Cinnamon - 1/2"
• Cloves - 1
• Cardamom - 1
• Bay leaf - 1
• Cumin seeds - 1/2 tsp
• Salt - to taste
• Oil - 1 tbsp
• Coriander leaves - for garnishing

Method:

1. Soak chana overnight and pressure cook it for 3 whistles.
2. Heat the pan. Add oil. Once the oil is hot, splutter cumin seeds.
3. Add bay leaf, cinnamon, cardamom, cloves and fry for 30 secs.
4. Add green chilies, chopped onions and saute till golden brown.
5. Add ginger garlic paste and tomato puree with turmeric powder, chili powder, coriander powder, garam masala, salt and cook till the oil separates from the tomato.
6. Add fenugreek leaves crushed fine by rubbing between the fingers.
7. Take out 3 serving spoons-full of channa in a plate and crush them with the back of a ladle.
8. Add it to the tomato mixture and mix well. Add the remaining chana and cook for 5 mins.
9. Add 1 cup water and cook uncovered for 15 mins till the gravy becomes thick.
10. Garnish with coriander leaves.
11. Serve hot with chapathi or naan.
12.