Black chana-1.5 cups
Chopped Ginger-1 tsp
Turmeric powder-1/2 tsp+1/2 tsp
Chili powder-1/2 tsp
Coriander powder-1/2 tsp
Roasted jeera(cumin) powder-1/2 tsp
Dry red chili-2
Salt to taste
Chopped Coriander-handful for garnish
1-Clean, wash and soak kala chana overnight or at least 5-6 hours.
2-Pressure cook chana with water, turmeric powder and salt for 5-6 whistles.After cooked the chana drain them through strainer.
3-Grind green chili, ginger, curry leaves and two spoon water coarsely and keep aside.
4-Grind tomato to make tomato puree and keep aside.
5-In a pan heat oil, add asafetida, cumin, dry red chili.When they start to sputter add curry leaves paste.
6-Cook for 1-2 minutes, then add all the spices one by one.Mix well for 30 sec.
7-Then add tomato puree and cook until the oil separates.
8-Then add chana and mix properly.Add 1/2-1 cup of water and cover it.
9-Cook till all the water has dried out and masala coated with chana.
10-Now garnish with chopped coriander leaves and serve hot with poori, paratha and roti.