Navratri Black Chana Curry
Ingredients
- 1 cup black chickpeas, soaked for at least 6 hours
- Salt to taste
- Fresh ginger (optional)
- 2 tablespoons coriander cumin powder
- 2 tablespoons Kashmiri red chili powder
- 1 teaspoon turmeric powder
- 1 teaspoon amchur powder
- Asafoetida to taste
- Water as needed
- 1 tablespoon vegetable oil
- 1 tablespoon ghee
- 2 tablespoons cumin seeds
- 1/2 teaspoon garam masala (optional)
- 1 teaspoon dried fenugreek leaves
- 2 green chilies
- Fresh coriander leaves for garnish
Preparation
Soak the black chickpeas in water for at least 6 hours or overnight.
Pressure cook the soaked black chickpeas with salt and ginger for up to 5 whistles.
Mix the dry spices with water to form a paste.
Heat oil and ghee in a pan.
Add cumin seeds and let them splutter.
Add the spice paste and cook until it releases oil.
Add the boiled black chickpeas and cook until the mixture dries out and flavors combine.
Add garam masala if using.
Add dried fenugreek leaves and green chilies, then mix well.
Garnish with fresh coriander leaves and serve.
Tips
Serve with halwa and poori for a traditional Navratri meal.
