Black Chana Dal | Ramadan Special

Wash and soak the kala chana over night or for 6 – 7 hours.

The kala chana will become soft and big in size.

Now pressure cook the kala chanas with some salt for 7 – 8 whistles. Let the pressure release naturally. Check if the kala chanas are properly cooked by mashing them between fingers.

Drain and separate the water and kala chanas.

Now heat oil/ butter in a pan/ kadhai.

Add the jeera seeds. When the cumin seeds begin to crackle add haldi powder. And now add kala chana, garam masala, red chilly powder, kala namak and little salt (remember you added salt while boiling too).

Mix them well so that all the chanas get covered with the masalad. Let them cook on low flame for 5 mins.

Now switch off the flame and add the chaat masala.

When it is time to serve, add the chopped onions, tomatoes, green chilly and lemon juice.

Mix well.

Dish them out in a serving bowl and add bhujia and finely chopped green coriander.

Serve them with green chutney and some more bhujia.