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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Soak the kala chana overnight or for at least 8 hours.
Transfer the soaked chickpeas to a pressure cooker. Add salt and enough water to cover the chickpeas by about 2 inches.
After the first whistle, reduce the heat and pressure cook for 15 minutes. Turn off the heat and allow the pressure to release completely.
Drain the chickpeas using a strainer and keep them aside. Do not discard the cooking water.
Heat mustard oil in a pan until it loses its raw flavor.
Add cumin seeds. Once they crackle, add the chopped garlic and sauté until it turns light brown.
Add asafoetida, curry leaves, green chillies and all the dry spices. Add a little salt, keeping in mind that salt has already been added while cooking the chickpeas.
Add the chopped onion and sauté until translucent. Add the tomatoes and mix well.
Add 1/4 cup of the reserved chickpea cooking water. Cover and cook until the tomatoes become soft.
Add the boiled kala chana and mix well. Cook until the excess water evaporates and the chickpeas are well coated with the masala.
Add lemon juice and mix well.
Garnish with chopped onion, tomato, green chillies and fresh coriander leaves. Serve hot.
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Soak the chickpeas overnight or for at least 8 hours.
While pressure cooking, make sure the water level is about 2 inches above the chickpeas.
Open the pressure cooker only after the pressure has been completely released.
Since mustard oil has a strong raw flavour, heat it well before adding the other ingredients.
Do not discard the chickpea cooking water. Using some of it in the masala adds flavour and retains some water-soluble nutrients.
I'm Manisha Saxena from India, a passionate home cook with over 23 years of experience in cooking. While I can prepare a variety of cuisines, my true expertise and love lie in North Indian cuisine, my culinary roots. Over the years, cooking has taught me that delicious food is not just about following a recipe, it's about understanding the little details, techniques and basics that can completely transform a dish. I have also recently started exploring and creating dishes using millets, bringing a traditional ingredient into everyday cooking in interesting ways. My hands-on experience, dedication and passion have helped me develop and enhance my culinary skills and deep understanding of food. Through my recipes, I want to share not just how to cook, but also teach minute details, tips and techniques that can turn even the simplest dish into something truly delicious. I will also share the health and nutritional benefits, along with the approximate calorie content, of each dish I create
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