Kale Chane ki Sabzi

Ingredients 

• 1 cup brown chickpeas
• Salt to taste
• 1 large tomato, chopped
• 1 medium onion, chopped
• 1 inch ginger, roughly chopped
• 8-10 garlic cloves 
• 1-2 green chillies, chopped
• 2 tablespoons oil
• 1 teaspoon cumin seeds
• 1/4 teaspoon asafoetida
• 2 bay leaves
• 1-2 green cardamoms
• 4-5 cloves
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon red chilli powder
• 1/2 tablespoon coriander powder
• 1 teaspoon dried fenugreek leaves (kasuri methi)
• Fresh coriander sprig to garnish

Method

1. Take Tata Sampann Kala Chana in a bowl, add sufficient water and soak overnight.
2. Transfer the Kala Chana into a pressure cooker, add salt and sufficient water. Cover the cooker and cook under pressure till 4 whistles are given out.
3. Meanwhile to make the gravy, put the tomato into a blender jar, add onion, ginger, garlic, green chillies and a little water and blend to a fine paste.
4. Heat oil in a deep non-stick pan, add cumin seeds, asafoetida, bay leaves, green cardamoms and cloves, mix and saute till fragrant. Add the ground paste, mix and saute for 2 minutes.
5. Add turmeric powder, salt, red chilli powder and coriander powder, mix well and saute, stirring occasionally, for 5-7 minutes or till the oil separates.
6. Add the cooked chana with the water in which it is cooked, mix well, cover and cook for 4-5 minutes.
7. Crush dried fenugreek leaves and add to the pan. Cover and cook for 2-3 minutes.
8. Transfer into a serving bowl, garnish with coriander sprig and serve hot with rotis, lemon wedges and onion rings.