Dry Kala Chana

Ingredients

Kala Chana1 1/2 cup, boiled
Oil 1 tbsp
Cumin seeds 1 tsp
Ginger 1/2 inch, cut into julienne
Garlic 1 tsp, grated
Red chili powder 1 tsp
Coriander powder 1 tbsp
Turmeric powder 1/2 tsp
Garam masala 1 tsp
Green chili 1 chili, chopped Coriander leaves 1/2 cup, chopped
Lemon juice 1 tbsp
Tomato 1/2 cup, chopped (optional)
Salt to taste

Instructions

1.Wash and soak the kala chana over night or for 7 to 8 hrs.
2.Once the kala chana are soaked,boil them in the presser cooker by adding a little salt and water for about 4 whistle or for 10 minute.
3.In a non-stick pan heat a tablespoon of oil and temper cumin seeds (jeera).
4.Add ginger garlic and cook till therawness of ginger and garlic is gone.
5.Now add the boiled kala chana and stir it and let it cook for 2 minutes.
6.Add in all the spices: red chili powder, coriander powder, turmeric powder, garam masala and salt to taste. Be careful while adding the salt because wehave already added the salt in the chana while boiling.
7.Mix all the masala well and cookfor about 4 minute. If required add little water.
8.Throw in the green chili and cookfor a minute.
9.Now add the chopped coriander leaves and few drops of lemon juice mix well all the ingredients
10.Dry kala chana sabji is ready. Add chopped tomato and servehot with chappati of just like that.

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