Rinse 1 cup black chickpeas (kala chana) a couple of times in water. Then add 2.5 cups water & soak the kala chana for 8 to 9 hours. Drain & set aside.
Add 1 teaspoon cumin seeds (jeera to heated oil. Let them crackle.
Add ½ cup finely chopped onions (about 1 medium-sized onion).
Sauté the onions stirring often until they become golden. Sauté onions on a medium-low to medium heat.
Lower the heat again. Add 1 tsp finely chopped garlic, 1 tsp finely chopped ginger, and 1 tsp finely chopped green chillies or serrano pepper.
Sauté for 10-12 seconds.
Add 1.25 cups finely chopped tomatoes.
Sauté them on medium-low heat until the oil starts leaving the sides of the onion-tomato masala and the tomatoes begin to soften
Add ¼ teaspoon turmeric powder, 1 pinch of asafoetida (hing),1 teaspoon coriander powder, & 1 teaspoon Kashmiri red chilli powder.
Mix well and sauté for a minute on a low heat.
Add the kala chana together with 1.5 cups water. Season with salt and mix.
Pressure cook kala chana on a medium heat for 10 to 11 mins or 10 to 12 whistles (or more, if needed), until the kala chana are cooked well and softened
When you get the desired consistency, sprinkle ½ teaspoon garam masala.
Add 1 to 2 tbsp chopped coriander leaves (optional) to the Punjabi kala chana curry.
Serve and enjoy! For more recipes, visit vegrecipesofIndia.com!