Kala Chana Gravy Food

KALA CHANA RECIPE (BLACK CHICKPEAS CURRY)

Steps:

• Add kala chana to a large bowl and rinse them at least thrice. Soak them for 6 to 8 hours or overnight in 4 to 6 cups of water.
• Once soaked drain the water and rinse them well.
• Heat oil in a pressure cooker. Then add cumin seeds.
• When they sizzle, add onions and saute until they turn light golden.
• Next add ginger garlic and saute for a minute or until a nice aroma comes out.
• Add tomato puree and cook for a while until it turns thick.
• Next stir in the spice powders - turmeric, red chilli powder, garam masala, coriander powder and salt. Saute well until the mixture smells good and begins to leave the sides of the pan.
• Pour 3 cups water and add the drained kala chana. Stir well and cover the pressure cooker with the lid.
• Pressure cook on a medium flame for 10 whistles. Let the pressure release naturally.
• Open the lid and check if the kala chana is tender & cooked. If not pressure cook for 2 more whistles.
• Then add coriander leaves and all the other optional ingredients - ginger juliennes, ghee and crushed kasuri methi. Simmer for 2 to 3 minutes. Taste test and add more salt if needed. Serve kala chana with rice or roti.
• Soak them overnight. Drain and cook with 3 cups of water. Keep adding more water as they cook. They will take about 1 hour 30 mins to cook tender. Then add them to the onion tomato masala & simmer for 15 to 20 mins so they absorb the flavors.
• Press saute button. When the IP displays hot, pour oil to the inner pot of the IP.
• Add cumin and let them sizzle. Stir in the onions and salt. Saute until they turn light golden.
• Saute ginger garlic for 30 seconds. Add tomatoes, salt and all the spice powders. Saute until the mix turns slightly thick and aromatic for 2 mins.
• Pour 2 cups water and deglaze the pot by scrubbing the bottom with a wooden spatula. This releases any bits of food stuck & prevents a burn sign.
• Then add the drained kala chana and give a good stir. Press CANCEL button.
• Secure the IP with lid and position the steam release handle to sealing.
• Press PRESSURE COOK button (high) and set the timer to 35 to 40 mins. Or you can also use the bean chilli mode and set the timer to 40 mins.
• When the IP is done cooking, it will beep. Allow the pressure to release naturally for atleast 15 mins.
• This step is optional - Add some ghee, kasuri methi and ginger juliennes. Mix well and cook on saute mode for 2 minutes. Garnish kala chana with coriander leaves. Sprinkle some lemon juice and serve with rice or roti.

KALA CHANA GRAVY

Steps:

• Soak Chana for 8 to 10 hours. Wash under tap water. Keep it for boiling in a pressure cooker in 4 to 5 cups of water. Add salt, red pepper,onion,garlic,gingercriander powder and turmeric powder. Close lid and cook for 45 minutes after the pressure builds in the cooker.
• when chana is done then evaporate water.
• and add tomatoes and oil and stir almost 5 minc.
• now add 3-4 cup water and bring a boil. and leave it for 20 minutes.
• now cheeck the gravy and add coriander leaves and serve with rice or roties.