2 cups kala chana - washed and soaked in water overnight
3 tbsps vegetable/canola/sunflower cooking oil
1 tsp cumin seeds
1 tsp cumin powder
2 green chillies slit lengthwise
3 tbsps fresh grated ginger
2 tbsp finely chopped garlic
1 large onion chopped fine
2 tsps coriander powder
½ tsp turmeric powder
½ tsp red chilli powder
½ tsp raw mango powder (amchoor )
2 medium tomatoes chopped into 1" cubes
¼ cup fresh chopped coriander leaves
½ tsp. lemon juice Salt to taste
Preparation
Boil kala chana in a pressure cooker with plenty of water & baking powder in it, high then on low heat, cook till chana become tender & water nearly dries
Heat the cooking oil in a deep pan and when it is hot, add the cumin seeds. Cook till they splutter.
Add green chillies, ginger and garlic and fry for 2-3 minutes, add onion and fry till soft.
Add boiled chana, coriander, cumin, turmeric, red chilli, raw mango powders and mix well.
Cook for 2 minutes and then add the tomatoes, chopped coriander and salt to taste, mix well and cook for 4-5 minutes more.
Turn off the gas and garnish with the lime juice & green coriander.
