Kala Chana
January 16, 2013

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
  • Cuisine Punjabi
  • Course Breakfast
  • Serves 2
  • Method Pressure Cooker
  • Difficulty Easy
  • Cook Time 55  minutes
Ingredients
black chickpeas( kale chane)
1 1/4   cup
cumin seeds
2   teaspoon
red chiili powder
1/4   teaspoon
cooking oil
2   teaspoon
salt
3/4   teaspoon
Instructions

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.