### TranslatedIngredients: 1 Cup Kala Chana (Brown Chickpeas),1 Onion - finely chopped,1 inch Ginger - grated,2 cloves Garlic - mashed,1 inch Cinnamon Stick (Dalchini),1/4 cup Homemade tomato puree,1/2 teaspoon Turmeric powder (Haldi),1 teaspoon Red Chilli powder,1 teaspoon Garam masala powder,1 teaspoon Coriander Powder (Dhania),2 tablespoon Figaro Pure Olive Oil,Salt - to taste,4 sprig Coriander (Dhania) Leaves - roughly chopped for garnish ### PrepTimeInMins: 120 ### CookTimeInMins: 35 ### TotalTimeInMins: 155 ### Servings: 4 ### Cuisine: North Indian Recipes ### Course: Dinner ### Diet: High Protein Vegetarian ### TranslatedInstructions: To begin making the make Kala Chana Masala, first wash and soak the chickpeas for 6 hours or overnight in 2 cups of water. Transfer chickpeas to Pressure Cooker with 2-1/2 cups of water and cook until for 6 to 7 whistles, turn the heat to low and cook for another 15 minutes until done.Heat pure olive oil in a saucepan over medium heat, add the grated ginger, onion and garlic and saute for few seconds.Stir in the tomato puree, turmeric powder, coriander powder, garam masala, chilli powder, salt and the cooked chickpeas.Stir to combine. Allow the mixture to come to a boil over medium heat.Once the mixture begins to boil, turn the heat to low and simmer the mixture for 20 to 30 minutes. Adjust the consistency and taste of the dish according to your taste, by adding water and spices.If adding water let Kala Desi Chana simmer for few more minutes. Turn off the heat. Garnish with chopped coriander leaves. Serve hot with Puri/Paratha.
