### TranslatedIngredients: 1 cup Kala Chana (Brown Chickpeas),4 tablespoons Sunflower Oil,1 teaspoon Cumin seeds (Jeera),1 Onion - finely sliced,1 tablespoon Ginger Garlic Paste,3 Tomatoes - pureed,1 teaspoon Red Chilli powder,1 teaspoon Salt,1 teaspoon Garam masala powder,Coriander (Dhania) Leaves - Handful,Water - as needed ### PrepTimeInMins: 10 ### CookTimeInMins: 30 ### TotalTimeInMins: 40 ### Servings: 4 ### Cuisine: Punjabi ### Course: Dinner ### Diet: Vegetarian ### TranslatedInstructions: To begin making the Punjabi Black Chickpea Curry recipe, firstly wash the chickpeas with water a couple of times and then soak it in drinking water for at least 8 hours or overnight. Close with a lid and set aside.Next, take the chickpeas along with the water used for soaking in a pressure cooker, add 1/2 teaspoon salt, some more water if required and close the cooker. Pressure cook for about 8 to 10 whistles, switch off the heat and let the pressure release naturally.Once it is done, open the cooker and strain the chickpeas. Also reserve the water in a bowl.Heat oil in the same pressure cooker. Make sure you have wiped off the water before adding oil into the cooker.Add cumin seeds and saute it for about 10 seconds. After 10 seconds, add onions and cook till the onions become soft and translucent. Next, add the ginger garlic paste and let it cook for about 2 minutes.Next, add salt, red chilli powder, tomato puree and cook for a few minutes on medium flame, till oil starts separating. This will take about 3 to 4 minutes.After 3 to 4 minutes, add garam masala, coriander leaves and the cooked chickpeas. Mix well and then finally add some more water.Close the lid of the pressure cooker and pressure cook for 2 whistles. Once it is done, switch off the heat and serve hot.Serve Punjabi Black Chickpea Curry along with Jeera Rice, Kachumber Salad and Boondi Raita for a weekday meal. You can also pack the same meal in your lunch box.