Kala Chana Curry


Preparation Time – 8 Hours 10 Minutes
Cooking Time – 60 Minutes
Makes 2
Spice level: 3 chilies

Ingredients

1 cup of Laxmi Kala Chana
3 cups water for soaking black chickpeas
1 medium size onion
1 large tomato
4 to 5 teaspoon Laxmi Garlic Paste
1 to 2 green chili
1 teaspoon Laxmi Cumin Seeds
½ teaspoon Laxmi Red Chili Powder
½ teaspoon Laxmi Garam Masala
¼ teaspoon Laxmi Turmeric
1 pinch of asafetida
2 tablespoon Laxmi Ghee
salt as required

Instructions

Soak the Laxmi Kala Chana overnight or for 8­9 hours. In a pressure cooker, story add 2 tbsp. of Laxmi Ghee Add Laxmi Cumin Seeds, buy more about crackle them and then add finely chopped onions. Sauté the onions till they become light golden. Add Laxmi Garlic Paste, green chili and sauté for 15­20 seconds. Add finely chopped tomatoes and sauté them till the oil starts leaving from the sides of the onion ­tomato masala. Add the Laxmi Turmeric Powder, asafetida, Laxmi Red Chili Powder and sauté for 2­3 seconds. Add the Laxmi Kala Chana along with all of the water. season with salt and stir well. Pressure cook on a medium to high flame for 8­9 whistles or more till the chickpeas are cooked well and softened. Lastly sprinkle the Laxmi Garam Masala and stir. garnish the kala chana curry with coriander leaves. Serve the kala chana curry with steamed rice, rotis or chappati.