Kala Chana Subzi

Preparation :15 mins
Cook :24 mins
Total Time :39 mins
Servings :Makes 4 servings

Ingredients :

1 1/4 cups soaked and drained kala chana (brown chick peas)
1/2 tbsp oil
1/2 tsp mustard seeds ( rai / sarson)
1/2 tsp cumin seeds (jeera)
3 curry leaves (kadi patta)
1/4 tsp asafoetida (hing)
2 tbsp finely chopped onions
1/2 tsp chopped ginger (adrak)
1/2 tsp chopped garlic (lehsun)
1/4 tsp turmeric powder (haldi)
1/2 cup finely chopped tomatoes
1/2 recipe basic malvani paste
1/2 tbsp tamarind (imli) pulp
salt to taste

For Serving
steamed rice

Method :

Combine the kala chana and 1¼ cups of water in a pressure cooker and pressure cook for 3 whistles.Allow the steam to escape before opening the lid. Keep aside.Heat the oil in a deep non-stick pan and add the mustard seeds, cumin seeds, curry leaves and asafoetida.When the seeds crackle, add the onions and sauté on a medium flame for 30 seconds.Add the ginger, garlic, turmeric powder and sauté on a medium flame for 30 seconds.Add the tomatoes and 2 tbsp of water, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.Add the malvani gravy and tamarind pulp, mix well and cook on a medium flame for 1 minute, while stirring occasionally.Add the kalal chana with the water and salt, mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally.Serve hot with rice.