Cooking:
In a pressure cooker add soaked kala chana, 3 cups water, all whole spices, salt, and Haldi/turmeric, and close the lid. Cook on high flame till 1 whistle and then simmer and cook further till 3 more whistles. Close the flame and wait for the steam to release.
While the Kala chana is cooking you can begin to make the tempering. When the steam release the chana will look something like this. ->
Keep them aside till tempering is ready.
Tempering – Kala Chana
Heat oil/ Desi ghee. Grind onions to paste.
Add onions and cook till golden brown. Add a little water to mix the onions and add all spices as well. Mix and cook till oil separates.
Add pureed tomatoes. Cover and cook till done and oil separates again. The masala should become semi-dry.
Add the boiled chana and cook on simmer, covered for 5-6 minutes or till the chana/chickpea are nicely mixed with the gravy. Add water for consistency in case needed.
Serve hot, garnished with coriander leaves, with salad, Kachumber Raita, and Rice/ Tandoori roti.
Recipe Notes
Served best with Masala Rice and Kachumber Raita. Recipe on the Blog.