A flavorful dry preparation of kala chana (black chickpeas) cooked with a blend of spices and tomato puree, perfect for a wholesome snack or meal. Made without onion and garlic, it highlights the spices and chana water for a delicious meal.
1: Pressure cook kala chana with salt and save the water.
2: In a bowl, mix chilli powder, coriander powder, cumin powder, and chaat masala with the boiled chana water to make a slurry.
3: Puree together the tomato, chillies, and ginger with some boiled chana water.
4: Heat ghee in a pan and add pinch of asafoetida and cumin seeds.
5: Add the tomato puree to the pan and cook until the raw smell disappears.
6: Add the spice slurry and mix well.
7: Add the cooked chana along with some chana water and adjust salt and coriander.
