Chana Usal

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Recipe

Ingredients

1 cup	black chickpeas (kala chana)
2 tablespoons	oil
1 teaspoon	mustard seeds
1 teaspoon	cumin seeds
1 pinch	asafoetida (hing)
1 medium	onion, finely chopped
1 medium	tomato, finely chopped
2 teaspoons	ginger-garlic paste
1 teaspoon	turmeric powder
1 teaspoon	red chili powder
1 teaspoon	coriander powder
1 teaspoon	garam masala
to taste	salt
1 cup	water
2 tablespoons	fresh coriander leaves, chopped

Instructions

1. 1 Wash and soak the black chickpeas overnight or for at least 8 hours.
2. 2 Drain the soaked chickpeas and set aside.
3. 3 Heat oil in a pan over medium heat.
4. 4 Add mustard seeds and let them splutter.
5. 5 Add cumin seeds and asafoetida, and sauté for a few seconds.
6. 6 Add chopped onions and sauté until they turn golden brown.
7. 7 Add ginger-garlic paste and sauté until the raw smell disappears.
8. 8 Add chopped tomatoes and cook until they are soft and mushy.
9. 9 Add turmeric powder, red chili powder, coriander powder, and salt. Mix well.
10. 10 Add the drained chickpeas and mix to coat them with the spices.
11. 11 Add water and bring to a boil.
12. 12 Cover and simmer on low heat until the chickpeas are cooked and tender.
13. 13 Once cooked, add garam masala and mix well.
14. 14 Garnish with chopped coriander leaves before serving.