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Preparation Time : 10
Cook Time : 20
Total Time : 30
Kala Chana Soaked overnight -2 cup
Dry Red Chilli -2
Cumin Seeds -1tbsp
Asafoetida -1 pinch
Green Cardamom -2
Chole Masala -2tbsp
Red Chilli Powder -1tbsp
Black Pepper Powder -1/2tbsp
Garam Masala Powder -1tbsp
Turmeric Powder -1tbsp
Salt as per taste
Soak the kala chana for overnight.Chop the onions, take 5-6 cloves of garlic along with 1 inch of ginger in a mixer grinder and make paste of it by using some water.
Heat oil in a kadhai, add asafoetida, cumin seeds, cloves, green cardamom and dry red chilli into it, saute it and then add chopped onions into it.
Cook it till onion turns little golden, then add ginger-garlic paste into it, cook it for 1 minute.
Then add soaked and washed kala chana into it. Fry it for 2 minutes and then add turmeric powder, red chilli powder, chole masala, black pepper powder, garam masala powder and salt into it. Mix it well.
Cook all the masalas with the chana for 2 minutes on low-medium flame. Then add 1/2 cup water into it and cook it for 10 minutes on low flame by covering it with a lid and stir occasionally.
After 10 minutes, when chana is well cooked, then switch off the flame and serve it by garnishing it with some onion rings.
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