Black chickpeas curry | Kala channa curry | how to make punjabi kala chana masala recipe
- Black chana dal- 1 cup
- Ghee- 1 tbs
- Cumin seeds- 1tsp
- Onions- 2 medium size.
- Garlic- 6 cloves
- Green chilli- 2
- Tomatos- 2 medium size
- Redchilli powder- 2 tsp
- Coriander powder- 1tsp
- Turmeric powder- 1/2 tsp
- Garam masala- 1tsp.
- Hing- just a pinch.
- Salt- to taste.
- Coriander leaves- 1 small bunch.
- Lemon juice- 1 tsp.
- water- 3 cups.
Soak the black channa dal for 8 to 9 hours.
Heat up the pan add in ghee, add in cumin seeds and onions and sauté till it turns translucent.
Add in chopped garlic and chilli and sauté it for 2 mins.
Add in tomatoes and sauté till it turns light mushy.
Add in chilli powder, coriander powder, turmeric powder, hing, salt and sauté till the raw smell disappears.
Now, add the soaked black channa dal along with water, sprinkle some coriander leaves and pressure cook for 8-9 whistles.
Once it is cooked, finally add in garam masala and lemon juice.
Serve hot with chapati, naan, bread.
STEP BY STEP PICTURES:
Black chana dal gravy is ready to be served with chapati, poori, naan or bread.0