Kala channa (black chickpeas) for the 8th day of Navratri

Ingredients:

- 1 cup black chickpeas (kala channa)
- 1 Tsp. cumin seeds
- Pinch hing/ asafoetida
- 3 black cardamom pods
- 1 cinnamon stick
- 1 bay leaf
- 1 Tsp. cumin powder
- 1 Tsp. coriander powder
- Salt to taste
- Red chilli powder to taste
- 2 Tbsp. ghee
- 2 Tbsp. chopped coriander leaves

Method:

Soak chickpeas in water overnight. Drain, rinse and place with 1 cup water in the pressure cooker. Cook for 7-8 whistles. Wait for steam to release.
In a pan heat ghee and add cumin seeds. When they turn golden-brown add bay leaf, cardamom pods, cinnamon stick and hing/asafoetida. Fry for some seconds. Add the chickpeas along with cooking liquid. Then add salt and other spice powders. Mix well and let simmer till all liquid has evaporated. Add the coriander leaves and serve.