Jeera Rice, Black Chana Ghugni and Kachumber Salad

Instructions

1. 1

   Soak and Cook the Chickpeas

   • Rinse the black chickpeas thoroughly under running water. Soak them in 4 cups of water for at least 8 hours or overnight.
   • Drain the soaking water and rinse the chickpeas again. Transfer them to a pressure cooker.
   • Add 3 cups of fresh water and 0.5 tsp of salt. Secure the lid and pressure cook on medium-high heat for 5-6 whistles, or for about 20-25 minutes until the chickpeas are soft and tender.
   • Allow the pressure to release naturally. Do not discard the cooking water.
2. 2

   Prepare the Masala Base

   • Heat oil in a heavy-bottomed pan or kadai over medium heat. Once hot, add the cumin seeds and bay leaf. Let them sizzle for about 30 seconds until fragrant.
   • Add the finely chopped onions and sauté for 7-9 minutes, stirring occasionally, until they turn soft and golden brown.
   • Add the ginger-garlic paste and slit green chilies. Sauté for another minute until the raw aroma disappears.
3. 3

   Cook the Spices and Tomatoes

   • Reduce the heat to low. Add the turmeric powder, coriander powder, cumin powder, and red chili powder. Stir for 30-40 seconds to toast the spices without burning them.
   • Add the tomato puree and the remaining 0.75 tsp of salt. Mix well.
   • Cook the masala, stirring frequently, for about 6-8 minutes, until it thickens and you see oil separating from the sides of the pan.
4. 4

   Combine and Simmer

   • Pour the cooked black chickpeas along with all their cooking liquid into the pan with the prepared masala. Stir everything together to combine well.
   • Using the back of your spoon or ladle, gently mash about 1/4 of the chickpeas against the side of the pan. This is a key step to create a naturally thick and rustic gravy.
   • Bring the ghugni to a gentle boil, then reduce the heat to low. Cover the pan and let it simmer for 8-10 minutes for the flavors to meld beautifully.
5. 5

   Finish and Garnish

   • Turn off the heat. Stir in the garam masala and fresh lemon juice.
   • Taste and adjust the salt if necessary.
   • Garnish generously with freshly chopped coriander leaves.
   • Serve hot with puffed rice (muri), chopped onions, and a sprinkle of sev, or as a side dish with roti or rice.