BLACK CHICKPEA (KAALEY CHANEY)

BLACK CHICKPEA (KAALE CHANEY)

INGREDIENTS

• Black chickpea (kaale chane)-250 grams
• Tomatoes puree form-4 medium sized
• Coriander powder (dhania powder)-1/2 teaspoon
• Red chilli powder-1/4 teaspoon
• Ginger grated-1/2 inch
• Asafoetida (hing)-a pinch
• Cumin seeds (jeera)-1/2 teaspoon
• Turmeric powder-1/2 teaspoon
• Garam Masala powder-1/4 teaspoon
• Salt to taste
• Water-4 times as chaney
• Oil-2 tablespoons

METHOD

• Wash chickpea, & soak it overnight in 3 times water as the quantity of chickpea.
• In the morning, in a pressure cooker, add chickpea along with the water it was soaked in & add 1more cup of water.
• Add salt & half of the turmeric powder & pressure cook them for the time as required by the pressure cooker you are using.
• I used hawkins futura which requires 30 minutes on a low flame for them to be properly cooked.
• Next, prepare tadka. 
• Heat oil in a pan, & add asafoetida & as it crackles, add cumin seeds to it & as they crackle, add ginger & as it turns brown, add tomatoes to it.
• Add half of the turmeric powder & coriander (dhania) powder & mix till the mixture starts leaving oil.
• As the mixture leaves oil, add red chilli powder to it.
• Open the pressure cooker & add tadka to it & mix well on a low flame.
• Cook till chickpea is well cooked. Add garam masala powder & mix for another 2 minutes & turn off the flame.
• Black chickpea (kaale chaney) are ready to serve.