Kala Chana Nu Shaak

Preparation Time: 10 min. Cooking Time: 25 min. Serves 4

Ingredients:

2 x 400 grams Kala Chana Cans (Black Chickpeas)

5 Cloves Garlic Finely Chopped

½ cups Fresh Tomato Puree

2 tbsp Gram Flour

3 tbsp Oil

1 Dry Red Chilli

¾ tsp Mustard Seeds

¼ tsp Asafoetida (Hing)

¾ tsp Turmeric Powder

1½ tsp Chilli Powder

1½ tsp Coriander-Cumin Powder (Dhana Jiru)

½ tsp Jaggery (Gōr)

Salt to taste

Method:

1. Add the dry red chilli to the oil on medium heat. Once hot, add the mustard seeds until they crackle, about 10 seconds. Then, add the asafoetida and chopped garlic.

2. Sauté for 30 seconds, add the gram flour, and sauté for another 30 seconds, then add the tomato purees, turmeric powder, chilli powder, coriander-cumin powder, jaggery and salt.

3. Mix well, cook for 2 minutes, then add the kala chana and ½ cup of water. Bring it to a boil, then simmer for 10 minutes with the lid on, stirring occasionally.

4. Make sure it does not go runny, but keep the curry thick. If you think you need to add water, then add a little.

• Enjoy hot with plain puri and kheer.

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Kala Chana Nu Shaak | Teh Rasoi Recipes