Kangri Chana

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Recipe

Ingredients

1 cup	black chickpeas (kala chana)
1 tablespoon	mustard oil
1 teaspoon	cumin seeds
1 teaspoon	coriander powder
1/2 teaspoon	turmeric powder
1/2 teaspoon	red chili powder
1 teaspoon	amchur (dried mango powder)
1 teaspoon	garam masala
1 medium	onion, finely chopped
1 medium	tomato, finely chopped
1 inch	ginger, finely chopped
2 cloves	garlic, finely chopped
—	salt to taste
2 cups	water
2 tablespoons	fresh coriander leaves, chopped

Instructions

1. 1 Rinse the black chickpeas thoroughly and soak them overnight in water.
2. 2 Drain the soaked chickpeas and set aside.
3. 3 Heat mustard oil in a pressure cooker over medium heat.
4. 4 Add cumin seeds and let them splutter.
5. 5 Add chopped onions and sauté until they turn golden brown.
6. 6 Add ginger and garlic, and sauté for another minute.
7. 7 Add chopped tomatoes and cook until they become soft and oil starts to separate.
8. 8 Mix in coriander powder, turmeric powder, red chili powder, and salt.
9. 9 Add the soaked chickpeas and mix well with the masala.
10. 10 Pour in 2 cups of water and stir to combine.
11. 11 Close the pressure cooker lid and cook for 15-20 minutes or until the chickpeas are tender.
12. 12 Once the pressure releases naturally, open the lid and add amchur and garam masala.
13. 13 Garnish with fresh coriander leaves before serving.