Kala Chana / Black Chickpea curry

The lesser known sibling of Kabuli chana, famously made as chole, this chana variety has a different taste profile and is used differently too. It is also my little sisters favorite, and is made often at home. It is a simple recipe and with its leftovers I truly take creative liberty. I spread it over bread, dollops of yogurt over that, some sweet mango pickle and sev or boondi....ahhh heaven

Ingredients:

1 1/2 cup raw chana

1 large onion

3-4 cloves garlic

2 green chilies

1 inch knob of ginger 

1 tablespoon oil

Pinch asafoetida

1/4 teaspoon mustard seeds

1/2 teaspoon cumin seeds

1/4 spoon Garam masala

Pinch turmeric powder

1/2 teaspoon Dhania-jeera powder 

2 tablespoons chopped coriander 

Salt

Soak the chana in 3 cups of lukewarm water overnight. Drain the chana. Pressure cook to two whistles adding just enough water to cover the chana along with salt (about 1/2 teaspoon). Let the steam cool naturally. Make a paste of onion, garlic, chilies and ginger. You can also finely chop the onions and garlic, grate the ginger and add the chilies whole. 

In a heavy bottomed vessel, heat the oil. When hot, add the asafoetida, mustard and cumin seeds. Next add the onion paste. Saute till the paste changes color to a pale brown and all the moisture is cooked out. Next add the chana with the cooking water to the onion mixture. Add the spices and adjust for salt. Bring to a boil. Add the coriander. Chana is ready!

Serve hot with warm rotis or rice.