Black Channa Masala

How to Prepare

1. Heat 6 tablespoons of oil in a large pot or kadhai over medium heat.
2. Add 3 teaspoons of cumin seeds and let them splutter for a few seconds.
3. Add 4 finely chopped large onions and sauté until golden brown (about 8-10 minutes).
4. Add 6 teaspoons of ginger-garlic paste and sauté for 2 minutes until the raw smell disappears.
5. Add 8 chopped medium tomatoes (or tomato puree) and cook until the mixture becomes mushy (about 10 minutes).
6. Add 4 teaspoons of channa masala powder
7. 2 teaspoons of red chili powder
8. 2 teaspoons of turmeric powder
9. 3 teaspoons of coriander powder, and salt to taste. Mix well and cook for 2-3 minutes.
10. Add the cooked black channa (from pre-processing) along with 5-6 cups of the reserved cooking water. Mix well.
11. Simmer the gravy for 15-20 minutes on low heat, stirring occasionally, until the flavors meld together.
12. Adjust consistency by adding more water if needed, and check for seasoning.
13. Garnish with 1 cup of chopped coriander leaves and serve hot with rice, roti, or naan.