To Loose The Tough Skin On Our Black ChanaWash the Dry Black Chana under running cold water till water runs clearAdd 3 cups of water to 1 cup of dry chana in a bowl and soak it for 8-9 hours overnight. Once the soaking process is done, in the morning you would notice black chana would have grown bit big in size. That is because of water absorption.Take out the soaked Black chana and discard the soaking water via a strainer
Take the soaked Black Chana in a pressure cooker.Add salt and 2 Cups of water to it.Cover the lid, turn the heat on high flame and pressure cook it until your hear three whistles.Now reduce the flame and pressure cook it for another 4-5 minutes till you get the fourth whistle. Once its done. keep it aside to cool.Once its cooled down, Open the lid. You would notice that our chana would have cooked all the way through. It would have become soft. A Good test would be to take a chana and try press it between your thumb and finger. It would get mash easily.At this point, separate black chana and the water. Do not throw away the water – Keep it aside,We`ll use that later.
Add Chopped onion and Garlic. Saute it till onion turn to golden brown in color. now add tomato paste nd saute till gets nice textureNow Add Red chilli & turmeric powder.Add salt to taste and Saute it for a minute.Now add black chana to onion mixture and saute it on medium heat for one minute.Now take half of the pressure cooker water that we hv reserved
Cook it for 12-15 minutes on Low flame.Sprinkle with some chopped green coriander and our tangy kala chana recipe is ready
