Kala Chana Masala: A Soulful Punjabi Delight 🌸 🍳

Ingredients 🥄

1 cup dried Kala Chana (Black Chickpeas)
4 cups water (for soaking)
2 tablespoons vegetable oil
1 medium onion, finely chopped
1 teaspoon ginger-garlic paste
1 green chili, finely chopped (adjust to your spice preference!)
1 medium tomato, finely chopped
1 teaspoon coriander powder (dhania powder)
½ teaspoon cumin powder (jeera powder)
¼ teaspoon turmeric powder (haldi powder)
½ teaspoon red chili powder (lal mirch powder), optional
½ teaspoon garam masala
1 teaspoon amchur powder (dry mango powder)
Salt to taste
Fresh coriander leaves, chopped, for garnish

Instructions 📋

First, give your Kala Chana a good rinse! Soak them in 4 cups of water overnight, or for at least 8 hours. This helps them cook evenly and become nice and tender.
Next, drain the soaked chickpeas and add them to a pressure cooker with fresh water, enough to cover them. Cook for 4-5 whistles, or until the chickpeas are soft but not mushy. If you don’t have a pressure cooker, you can simmer them on the stovetop for a longer time, checking occasionally and adding more water if needed.
While the chickpeas are cooking, heat the vegetable oil in a pan over medium heat. Add the finely chopped onion and sauté until golden brown. This is where the flavor starts building!
Now, add the ginger-garlic paste and green chili. Sauté for about a minute until the raw smell disappears.
Add the finely chopped tomato and cook until softened and the oil starts to separate from the sides of the pan.
Next, it's spice time! Add the coriander powder, cumin powder, turmeric powder, red chili powder (if using), and salt. Sauté for another minute, stirring constantly to prevent burning.
Add the cooked Kala Chana to the pan, along with about ½ cup of the cooking liquid (from the pressure cooker). Mix well and bring to a simmer.
Cover the pan and let the Kala Chana Masala simmer for about 15-20 minutes, allowing the flavors to meld together beautifully. Stir occasionally.
Finally, stir in the garam masala and amchur powder. These add the finishing touches of warmth and tanginess.
Garnish with fresh coriander leaves and serve hot with roti, naan, or rice. Enjoy!