Kala Channa ( Black Chick Peas Curry )

Kala channa is a gravy curry made of black chick peas and is extremely rich in proteins.
Every time I do, Varalakshmi vratham, or any other Nomu, where in you need kala channa for tambolam, I am left with lots of kala channa.
So here is a best use of them. I like to have this curry with plain steamed rice, spicy pickle and Sliced onions for salad.
It tastes just too good.

Ingredients:

• Kala Channa - 2 cups
• Water - 5 cups
• Tomato Puree - 1 cup
• Ginger-Garlic Paste - 1 tbsp
• Turmeric Powder - 1/4 tsp
• Asafoetida - a pinch
• Bay Leaves - 1 or 2
• Cinnamon - 1 inch stick
• Garam Masala - 1 tsp
• Salt -to taste
• Oil - 2 tbsp
• Red Chili Powder - to taste
• Chopped Cilantro - 1/4 cup
• Baking Soda - a pinch ( optional )

Directions:

• Wash and soak the kala channa in lots of water overnight.
• In a pressure cooker, add channa, water and a pinch of baking soda and cook on high heat till you hear 4 whistles , then reduce the heat to medium, and cook for half an hour .
• Turn off the heat and let the pressure go down by itslef.
• Check if the channas are cooked. Take one channa and press it to see if they are soft. If not, then you might want to cook for another 10 minutes till the channas are cooked and tender.
• Heat oil in a pan, add cinnamom stick, bay leaf, ginger-garlic paste, asafoetida, turmeric powder and saute for a minute.
• Add tomato puree, salt and cook till the oil separates from the mixture.
• Add garam masala and red chili powder.
• With the back of a laddle , mash few of the channas very gently ,in the pressure cooker.
• Add the channa to the pan. Also add salt and chopped cilantro. Mix well.
• Bring it to boil, then reduce the heat to medium and cook it covered for around 10 minutes.
• Serve hot with plain rice, pickle and sliced onions.