How to make Kala Chana?

Lentils:

• 1 cup Kala Chana
• 3 cups water for soaking black chickpeas
• 1 medium size onion, finely chopped
• 1 large tomato, finely chopped
• 4 to 5 lahsun, finely chopped
• 1 to 2 hari mirch,finely chopped
• 1 tsp jeera
• 1 tsp kashmiri Mirch powder
• 1 tsp regular garam masala powder
• ¼ tsp haldi
• ½ tsp of hing
• 2 tbsp oila
• salt as required

For The Garnish:

• Soak the black chickpeas or kala chana overnight or for 8-9 hours and in a pressure cooker.
• Add 2 tbsp of ghee or oil and add jeera, crackle them and then add finely chopped onions.
• Saute the onions till they become light golden.
• Add lahsun, hari mirch and saute for 15-20 seconds
• Add finely chopped tomatoes and saute them till the oil starts leaving from the sides of the onion- tomato masala.
• Add the haldi powder, asafoetida, kashmiri mirch powder and saute for 4-5 seconds.
• Then add the kala chana along with all of the water. season with salt and stir well.
• Pressure cook on a medium to high flame for 9-10 whistles or more till the chickpeas are cooked well and softened.
• Lastly sprinkle the garam masala and stir. garnish the kala chana curry with Dhaniya patta.
• Serve the kala chana curry with steamed rice, rotis or chappati.