Black Chana Tacos with Avocado Salsa

1.Rinse the soaked black chana thoroughly under cold water.

2.In a pressure cooker or large pot, add the soaked black chana and enough water to cover by 2 inches. Cook until tender but not mushy (about 20-25 minutes in a pressure cooker or 1-1.5 hours in a pot). Drain and set aside.

3.Heat vegetable oil in a large skillet over medium heat.

4.Add chopped onions and sauté until translucent, about 5 minutes.

5.Add minced garlic and grated ginger; cook for another 1-2 minutes until fragrant.

6.Stir in chopped tomato and cook until soft and oil starts to separate, about 5 minutes.

7.Add ground cumin, coriander, turmeric, red chili powder, and salt. Cook the spices for 1-2 minutes to enhance flavor.

8.Add the cooked black chana to the skillet and mix well with the spices.

9.Pour in 1/2 cup water, stir, and simmer uncovered for 10 minutes to allow the flavors to meld and the mixture to thicken slightly.

10.Sprinkle garam masala over the chana, stir, and cook for another 2 minutes. Remove from heat.

11.To prepare the avocado salsa, combine diced avocado, chopped red onion, tomato, green chili (if using), lime juice, and cilantro in a bowl.

12.Season the salsa with salt and pepper to taste, and gently toss to combine. Set aside.

13.Warm the tortillas in a dry skillet or microwave until soft and pliable.

14.To assemble the tacos, spoon a generous amount of the spiced black chana mixture onto each tortilla.

15.Top with a spoonful of creamy avocado salsa.

16.Serve immediately, garnished with extra cilantro if desired.