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Prep Time: 900 Minutes Cook Time: 5400 Minutes |
Ready In: 6300 Minutes Servings: 4 |
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serve with rice or roti and salad Ingredients:
200 g black chickpeas (kala chana) |
1 onion (chopped) |
10 g garlic (cloves) |
10 g ginger (sliced) |
salt |
red pepper |
1/4 teaspoon turmeric powder |
1/2 teaspoon coriander powder |
2 tomatoes (cubed) |
2 tablespoons oil |
2 tablespoons coriander leaves (chopped) |
Directions:
1. 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.
2. when chana is done then evaporate water.
3. and add tomatoes and oil and stir almost 5 minc.
4. now add 3-4 cup water and bring a boil. and leave it for 20 minutes.
5. now cheeck the gravy and add coriander leaves and serve with rice or roties.
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