Kala Chana or Black Chickpea Curry

Instructions

1. Wash the kala chanas and pressure cook them with 2 cups of water, a little salt and 1 tsp mustard oil (optional) for 2 whistle on the high and 6 – 8 mins on a sim till 90% cooked. Cool and open.
   If you have the time it is best to soak them in 2.5 cups of water overnight. As this is a whole gram and needs to be cooked properly, soaking overnight will definitely help.
2. In a deep bottom pan heat 3 tbsp oil over medium flame. Add the 2 medium onion in either grated or paste form. Saute for couple of min before adding the green chillies, 1 tsp garlic and ½ Tsp ginger paste. Stir for a  3 -4 mins. Lower the flame to a medium-low before adding the  1/3^rd  tsp turmeric powder, ½ tsp red chilli powder, ½ tsp coriander powder, ½ tspcumin powder,  the diced tomato and salt to taste.
3. Stir and cook till the spices are done and oil comes out of the masala mix. Add the boiled lentil to the pan. Mix well and add 1.5 cups of water. Stir thoroughly and cover, simmer and cook for 4 -5 min.
4. Open cover and add 1 tbsp ghee, ½ tsp garam masala powder, 1 tbsp kasoori methi, 1.5 tbsp coriander leaves. Lastly add 1 tbsp lime juice. Mix well, cover and cook on sim for 1 or 2 mins before switching off the flame.
5. Serve hot along with steamed rice, jeera rice or any Indian breads accompanied by some pickles and/or salad of your liking.