Kala Chana made with roasted cumin seeds served with puri or chapati (Indian Flat Bread)
- Cuisine Punjabi
- Course Breakfast
- Serves 2
- Method Pressure Cooker
- Difficulty Easy
- Cook Time 55 minutes
1. Soak chickpeas overnight. Heat a pan on medium to high flame and dry roast cumin seeds until slight black in color.
2. Now pressure cook chickpeas (don't add too much water, just add enough water to cover the chickpeas). Normally it takes 40-45 minutes to cook chickpeas (11 - 13 whistles). Grind roasted chickpeas in grinder or with mortar and pestle (aukhli).
3. Now add red chilli powder, salt and roasted cumin seeds to cooked chickpeas and mix well.Chickpeas are ready to serve.