Kala Chana Masala Recipe

Step 1: To begin making the make Kala Chana Masala, first wash and soak the chickpeas for 6 hours or overnight in 2 cups of water

Step 2: Transfer chickpeas to Pressure Cooker with 2-1/2 cups of water and cook until for 6 to 7 whistles, turn the heat to low and cook for another 15 minutes until done

Step 3: Heat pure olive oil in a saucepan over medium heat, add the grated ginger, onion and garlic and saute for few seconds

Step 4: Stir in the tomato puree, turmeric powder, coriander powder, garam masala, chilli powder, salt and the cooked chickpeas

Step 5: Stir to combine

Step 6: Allow the mixture to come to a boil over medium heat

Step 7: Once the mixture begins to boil, turn the heat to low and simmer the mixture for 20 to 30 minutes

Step 8: Adjust the consistency and taste of the dish according to your taste, by adding water and spices

Step 9: If adding water let Kala Desi Chana simmer for few more minutes

Step 10: Turn off the heat

Step 11: Garnish with chopped coriander leaves

Step 12: Serve hot with Puri/Paratha