Kala Chana

How to Prepare

1. Heat 5 tablespoons of oil in a large pot over medium heat.
2. Add 2 teaspoons of cumin seeds and let them splutter for 30 seconds.
3. Add 3 finely chopped large onions and sauté until golden brown, about 8-10 minutes.
4. Add 4 tablespoons of ginger-garlic paste and cook for 2 minutes until the raw smell disappears.
5. Add 5 chopped medium tomatoes and cook until they turn mushy, about 5-7 minutes.
6. Add 2 teaspoons of turmeric powder
7. 3 teaspoons of red chili powder
8. 4 teaspoons of coriander powder
9. 2 teaspoons of garam masala, and salt to taste. Mix well and cook for 2 minutes.
10. Add the cooked kala chana (black chickpeas) along with 5 cups of the reserved cooking water. Mix well.
11. Simmer the dal for 15-20 minutes on low heat, stirring occasionally, until the flavors meld together.
12. Garnish with 1 cup of chopped coriander leaves and serve hot with rice or roti.