Kelli Chana

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Recipe

Ingredients

	1 cup	Black Chickpea , soaked overnight
	1 medium	Onion , finely chopped
	2 cloves	Garlic , minced
	1 inch	Ginger , grated
	2 tablespoons	Mustard oil
	1 teaspoon	Cumin , seeds
	2 pieces	Bay Leaf
	1 teaspoon	Turmeric powder
	1 teaspoon	Red chili powder
	1 teaspoon	Coriander powder
	1 teaspoon	Garam masala
	—	Salt , to taste
	2 cups	Water
	2 tablespoons	Cilantro , 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 mustard oil in a pressure cooker over medium heat.
4. 4 Add cumin seeds and bay leaves. Sauté until the cumin seeds splutter.
5. 5 Add chopped onions and sauté until they turn golden brown.
6. 6 Add minced garlic and grated ginger. Sauté for another 2 minutes.
7. 7 Add turmeric powder, red chili powder, coriander powder, and salt. Mix well.
8. 8 Add the drained chickpeas and stir to coat them with the spices.
9. 9 Pour in 2 cups of water and stir well.
10. 10 Close the pressure cooker lid and cook on medium heat for about 15-20 minutes or until the chickpeas are tender.
11. 11 Once the pressure releases naturally, open the lid and add garam masala.
12. 12 Garnish with fresh coriander leaves before serving.