Steamed Basmati Rice, Kala Chana Ghugni and Boiled Egg

Ingredients

• 1 cup Kala Chana (Dry, soaked overnight)
• 2 medium Onion (Finely chopped)
• 2 medium Tomato (Pureed)
• 1.5 tbsp Ginger Garlic Paste
• 2 whole Green Chili (Slit lengthwise)
• 3 tbsp Vegetable Oil
• 1 tsp Cumin Seeds
• 1 whole Bay Leaf
• 0.25 tsp Hing (Asafoetida)
• 0.5 tsp Turmeric Powder
• 1 tsp Red Chili Powder (Adjust to taste)
• 1.5 tsp Coriander Powder
• 1 tsp Cumin Powder
• 0.75 tsp Garam Masala
• 1.5 tsp Salt (Divided, adjust to taste)
• 4 cup Water (Approx. 3 cups for cooking chana, 1 for gravy)
• 3 tbsp Coriander Leaves (Freshly chopped, for garnish)
• 1 tbsp Lemon Juice (Freshly squeezed)

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.

Ingredients

• 4 pieces Large Eggs
• 6 cups Water (enough to cover eggs by 1 inch)
• 0.5 tsp Salt (optional, for the boiling water)
• 2 cups Ice Cubes (for the ice bath)

Instructions

1. 1

   Prepare the Eggs

   • Gently place 4 large eggs in a single layer in a medium saucepan.
   • Add 6 cups of cold water, ensuring the eggs are covered by at least 1 inch.
   • Stir in 0.5 tsp of salt if using. This helps prevent cracking.
2. 2

   Bring to a Boil

   • Place the saucepan on high heat and bring the water to a full, rolling boil. This should take about 5-7 minutes.
3. 3

   Cook Off-Heat

   • Once the water is boiling, immediately turn off the heat and cover the pan with a tight-fitting lid.
   • Let the eggs stand in the hot water for the desired doneness:
   • Soft-Boiled (runny yolk): 4-5 minutes
   • Medium-Boiled (jammy yolk): 6-8 minutes
   • Hard-Boiled (firm yolk): 10-12 minutes
4. 4

   Create Ice Bath and Cool Eggs

   • While the eggs are cooking, fill a large bowl with 2 cups of ice cubes and cold water.
   • Using a slotted spoon, carefully transfer the cooked eggs from the saucepan to the ice bath.
   • Let them cool for at least 5 minutes. This step is crucial as it stops the cooking process and makes peeling much easier.
5. 5

   Peel and Serve

   • Gently tap an egg on a hard surface and roll it between your palms to crackle the shell all over.
   • Peel under cool running water, starting from the wider end where the air pocket is.
   • Serve immediately or store in the refrigerator for later use.