Kala Chana Curry

INGREDIENTS

1 cup of dried black chickpeas/kala chana (soaked overnight or for 8-9 hours)

1 medium size onion, finely chopped

1 large tomato, finely chopped

4 to 5 garlic cloves/lahsun, finely chopped

1 to 2 green chilli/hari mirch, finely chopped

1 tsp cumin/jeera

½ tsp kashmiri red chilli powder or degi mirch

1 tsp dry mango powder (amchoor)

½ tsp punjabi garam masala or regular garam masala powder

¼ tsp turmeric/haldi

pinch of asafoetida/hing

2 tbsp ghee or oil

salt as required

Method

• soak the black chickpeas or kala chana overnight or for 8-9 hours.
• Drain and rinse with fresh water.Add 3-4 cups water and Boil Simmer till done.Strain the boiled chick peas, reserving the water.
• Heat 3 tbsp more oil in a clean pan. Add cumin and Hing When cumin turns golden brown, add onions and stir fry till onions turn light brown.Add Turmeric,dry mango powder and red chilli powder. Stir till onions turn deep brown, but take care not to burn them.Add Salt as per required.
• Add tomatoes, garam masala and shredded garlic and green chilies. Cook till tomatoes get well blended and oil surfaces. Add  chick peas and stir fry for 2-3 minutes. Gradually add the liquid of the boiled chick peas,When all the liquid is over, simmer on low heat for 15-20 minutes.
• Serve garnished with onion rings and coriander leaves.