Kala Chana Ghugni with Chura Matar

Instructions

1. 1

   Soak the Chickpeas

   • Rinse the kala chana thoroughly under running water.
   • Place them in a large bowl and cover with ample water, at least 3-4 inches above the chickpeas.
   • Let them soak for at least 8 hours or overnight. They will double in size. Drain the soaking water and rinse again.
2. 2

   Pressure Cook the Chickpeas

   • Transfer the soaked and drained chana to a pressure cooker.
   • Add 3 cups of fresh water and 0.5 tsp of salt.
   • Secure the lid and cook on medium-high heat for 6-7 whistles, or for about 15-20 minutes, until the chana are soft and tender but not mushy.
   • Allow the pressure to release naturally. Do not discard the cooking water.
3. 3

   Prepare the Masala Base

   • Heat oil in a heavy-bottomed pan or kadai over medium heat.
   • Add the cumin seeds, bay leaf, and hing. Let them sizzle and become fragrant for about 30 seconds.
   • Add the finely chopped onions and sauté for 6-8 minutes until they turn soft and golden brown.
   • Stir in the ginger-garlic paste and slit green chilies. Cook for another minute until the raw aroma disappears.
4. 4

   Cook Tomatoes and Spices

   • Add the tomato puree to the pan. Cook for 5-7 minutes, stirring occasionally, until the mixture thickens and oil begins to separate from the sides.
   • Lower the heat and add the turmeric powder, red chili powder, coriander powder, cumin powder, and the remaining 1 tsp of salt.
   • Stir well and cook the spices for 1-2 minutes. Add a splash of water if the masala starts to stick to the pan.
5. 5

   Combine and Simmer

   • Pour the cooked kala chana along with all of its cooking water into the masala.
   • Mix everything thoroughly. Using the back of a ladle, gently mash a few chickpeas against the side of the pan to help thicken the gravy naturally.
   • Add up to 1 cup of additional hot water if you prefer a thinner consistency.
   • Bring the curry to a boil, then reduce the heat to low, cover the pan, and let it simmer for 10-12 minutes for the flavors to meld beautifully.
6. 6

   Garnish and Serve

   • Turn off the heat. Stir in the garam masala and fresh lemon juice.
   • Garnish generously with chopped coriander leaves.
   • Let it rest for 5 minutes before serving. Serve hot with puffed rice (murmura), roti, or steamed rice.