Black Chickpea Curry

Ingredients

• •1 cup dried black chickpeas (kala chana)
• •3 cups water, for pressure cooking
• •2 tbsp mustard oil
• •1 tsp cumin seeds
• •2 tsp gram flour (besan)
• •3 Medium tomatoes, pureed
• •1 tsp Turmeric powder
• •1 tsp Red chilli powder
• •1 tsp Coriander powder
• •1 tsp Chole Masala
• •1/2 tsp Garam Masala
• •1 tsp salt, or to taste
• •2 tbsp fresh coriander (cilantro), chopped
• •2 green chillies, slit
• •Garlic naan, to serve

Instructions

1. 11. Rinse the chickpeas and soak them in plenty of water overnight, or for at least 8 hours.
2. 22. Transfer the chickpeas to a pressure cooker along with their soaking water (top up with a little fresh water if needed so they're covered by about 2 inches). Cook for 7–8 whistles, or until the chickpeas are soft. Let the pressure release naturally, then set the chickpeas aside along with their cooking water.
3. 33. Heat the mustard oil in a heavy-bottomed pan until it just begins to smoke. Add the cumin seeds and let them sizzle for a few seconds.
4. 44. Add the gram flour and roast, stirring continuously, for 2–3 minutes until it turns lightly golden and smells nutty.
5. 55. Pour in the tomato puree and add the turmeric, chilli powder, coriander powder, chole masala, garam masala and salt. Cover and cook on medium heat, stirring occasionally, until the masala thickens and the oil separates at the edges, about 8–10 minutes.
6. 66. Stir in the chopped coriander and slit green chillies.
7. 77. Add the cooked chickpeas with their cooking water. Bring to a boil, then cover and simmer for 5 minutes. Taste and adjust the salt.
8. 88. Serve hot with hot puris or garlic naan.