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

Ingredients

• 1 cup black chickpeas
• 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

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Preparation

• 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.

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