Spiced Kala Chana Delight

1.Drain the soaked kala chana and rinse them under cold water. In a pressure cooker, add the kala chana with enough water to cover them. Cook for about 3-4 whistles or until tender. Set aside.

2.In a large pan, heat ghee or oil over medium heat. Add cumin seeds and let them splutter.

3.Add the finely chopped onion and sauté until golden brown.

4.Stir in the slit green chilies and ginger-garlic paste. Cook for 2-3 minutes until the raw smell disappears.

5.Add turmeric powder, red chili powder, coriander powder, and salt. Mix well and cook for another minute.

6.Add the chopped tomato and cook until it softens and blends into the mixture, about 3-4 minutes.

7.Once the tomatoes are cooked, add the boiled kala chana to the pan. Stir well to coat the chickpeas with the spices.

8.Sprinkle garam masala over the mixture and mix gently. Cook for an additional 5 minutes, allowing the flavors to meld together.

9.Remove from heat and drizzle lemon juice over the dish. Garnish with fresh coriander leaves before serving.