Dry Kala Chana

1. 1

   Soak and cook the chickpeas

   • Rinse the kala chana thoroughly and soak in plenty of water overnight or for at least 8 hours.
   • Drain the soaking water. Add the chana to a pressure cooker with 3 cups of fresh water and 1/2 tsp of salt.
   • Pressure cook on high heat for 4-5 whistles, then lower the heat and simmer for 10 minutes.
   • Let the pressure release naturally. The chana should be soft but hold its shape. Drain and set aside.

   TIPIf you forget to soak, you can quick-soak by boiling the chana in water for 10 minutes, then letting it sit covered for 1 hour.
2. 2

   Prepare the masala base

   • Heat mustard oil in a kadai or pan over medium heat until it's slightly smoking to remove its pungency.
   • Reduce heat, add cumin seeds, and let them splutter.
   • Add the finely chopped onion and sauté until it turns soft and translucent, about 3-4 minutes.
   • Add the ginger-garlic paste and cook for another minute until the raw smell disappears.
3. 3

   Cook the tomatoes and spices

   • Add the chopped tomatoes and the remaining 1/4 tsp of salt. Cook until the tomatoes are soft and mushy.
   • Add the turmeric powder, coriander powder, and red chili powder. Stir well and cook for 2-3 minutes.
   • Continue to cook the masala until you see oil separating from the sides.

   TIPMashing the tomatoes with the back of your spatula helps them break down faster and create a smoother base.
4. 4

   Combine and finish the dish

   • Add the cooked and drained kala chana to the pan.
   • Mix everything well, ensuring the chickpeas are coated with the masala.
   • If the mixture looks too dry, add a splash of the water the chana was boiled in. Cover and cook on low heat for 5-7 minutes to allow the flavors to meld.
   • Turn off the heat. Stir in the garam masala and dry mango powder.
5. 5

   Garnish and serve

   Garnish with fresh chopped coriander leaves. Serve hot as a standalone snack or with roti or rice.

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