Kala Chana Curry (Black Chickpea)

Method

1. 1Pressure cook soaked kala chana with salt, turmeric and water for 6 whistles till just tender.
2. 2Heat oil in a separate pan, crackle cumin, brown onions for 8 minutes.
3. 3Add ginger-garlic paste, then tomato puree with all dry spices; cook till oil separates.
4. 4Pour in chana with its cooking water, gently bubble 15 minutes till the gravy thickens.
5. 5Mash a few chana against the pan to thicken; add slit chillies.
6. 6Finish with amchur and garam masala; serve with hot puris or roti.