Spice Up Your Meal with Flavourful Kala Chana Masala Recipe!

Servings - 4

INGREDIENTS
Black chickpeas - 220 grams
Water - 500 milliliters
Bay leaf - 1
Salt - 1 teaspoon
Desi ghee - 1 teaspoon
Water - 700 milliliters
Ginger - 1 tablespoon
Green chili - 1 tablespoon
Red chili - 1 teaspoon
Coriander powder - 1 tablespoon
Turmeric - 1/4 teaspoon
Black salt - 1/4 teaspoon
Black pepper - 1/4 teaspoon
Cumin powder - 1 teaspoon
Dry mango powder - 1 teaspoon
Dry fenugreek leaves - 1 tablespoon
Coriander - 2 grams
Desi ghee - 25 milliliters
Cumin seeds - 1 teaspoon
Asafoetida - 1/4 teaspoon
Desi ghee - 1 teaspoon
Garam masala - 1/2 teaspoon
Green chili - 2
Coriander - 1 tablespoon
Coriander - for garnishing

PREPARATION
1. In bowl, add 220 grams black chickpeas, 500 milliliters water and soak for overnight.
2. Transfer, this into a pressure cooker, add 1 bay leaf, 1 teaspoon salt, 1 teaspoon desi ghee, 700 milliliters and cover it with lid. Cook until you hear 2 - 3 whistles.
3. Open the lid and remove it from heat.
4. In a blender, add 1 tablespoon ginger, 1 tablespoon green chili, 1 teaspoon red chili, 1 tablespoon coriander powder, 1/4 teaspoon turmeric, 1/4 teaspoon black salt, 1/4 teaspoon black pepper, 1 teaspoon cumin powder, 1 teaspoon dry mango powder, 50 grams boiled chickpeas, 1 tablespoon dry fenugreek leaves, 80 milliliters leftover water, 2 gram coriander and blend it well.
5. Heat 25 milliliters desi ghee in a heavy skillet, add 1 teaspoon cumin seeds, 1/4 teaspoon asafoetida and stir well.
6. Add blended mixture and cook for 5 - 7 minutes.
7. Cover it with lid and cook for 15 - 20 minutes.
8. Open the lid and stir well.
9. Add 1 teaspoon desi ghee, 1/2 teaspoon garam masala, 2 green chili, 1 tablespoon coriander and cook for 2 - 3 minutes. Remove it from heat.
10. Garnish with coriander.
11. Serve hot.

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