Ashtami Special Kala Chana Recipe

Ingredients: 1 cup kala chana (black chickpeas), soaked overnight 2-3 tbsp oil 1 tsp cumin seeds 2-3 green cardamom pods 1 inch cinnamon stick 2-3 cloves 1 onion, finely chopped 1 tsp ginger paste 1 tsp garlic paste 2-3 green chillies, slit 1 tomato, finely chopped 1 tsp coriander powder 1/2 tsp cumin powder 1/2 tsp turmeric powder 1/2 tsp red chilli powder Salt to taste 1-2 cups water 1/4 cup chopped coriander leaves for garnish

Drain the soaked kala chana and rinse with water. Add the kala chana to a pressure cooker along with 2-3 cups of water and a little salt. Cook for 4-5 whistles or until the kala chana is cooked through. Set aside.

Heat oil in a pan over medium heat. Add cumin seeds, green cardamom pods, cinnamon stick, and cloves. Fry for a few seconds until fragrant.

Add chopped onions and fry until golden brown.

Add ginger paste, garlic paste, and green chillies. Fry for a few seconds.

Add chopped tomatoes and fry until the tomatoes are soft and mushy.

Add coriander powder, cumin powder, turmeric powder, red chilli powder, and salt. Mix well and fry for a minute or two.

Add the cooked kala chana along with the water it was cooked in. Mix well and let it simmer for 10-15 minutes, or until the gravy thickens and the flavors meld together.

Garnish with chopped coriander leaves and serve hot with poori or roti.