Kala Chana

Ingredients
Kala Chana 2 cups
Tomato puree 1 cup
Red chilli powder 3/4 tsp
Garam masala 1 tsp
Cumin powder 3/4 tsp
Cumin seeds 1/2 tsp
Turmeric powder 1/4 tsp
Asafoetida pinch
Ginger paste 1 tsp
Garlic paste 1 tsp
Salt to taste
Oil 3 tbsp
Cilantro finely chopped

Method
Soak the Kala Chana overnight in water
Pressure cook the chana with salt and water till they become soft
Separate the water and the chana, do not discard the water.
Heat oil in a pan. Add cumin seeds
When they splutter add Asafoetida, turmeric, Ginger and Garlic
Saute for a min. Add tomato puree and salt
Cook till the oil separates from the mixture.
Add Garam Masala, cumin powder and Red Chilli powder and mix well
Add boiled chana and cooking liquour
Add chopped cilantro and cover and allow it to come to a boil.
Lower the heat and simmer for about fifteen mins on low heat.
Serve hot with Rice or parathas

Cooking Time - 30 mins
Servings - 5