Kala Chana Masala | Brown Chickpeas Curry

I prefer black or brown chana rather than kabuli, because it has horsepower literally , horses eat black chana and you know how fast they run. I always put frozen black chana in stock. so when its time to cook, take out , thaw it and then put it in masala. This comes very handy on busy weeknights. This time I made it with little gravy but you can have it with little less if you prefer.

Ingredients :

2 cups soaked and boiled brown chana
1/2 cup onion paste
1/2 cup tomato paste
1 tbsp. ginger, garlic, chili paste
1 tsp. turmeric powder
1 tsp. cumin coriander powder
1 tbsp. Chole masala
1 tsp. Anardana powder
1 tsp. garam masala
Salt to taste
2 tbsp. Red chili powder
3 tbsp. oil
freshly chopped coriander leaves
lime juice to taste

Method:

Soaked brown chickpeas in lot of water.
Next day boiled it and keep it aside.
Take a big pot, add oil in it.
Add onion paste and cook till its brown and all the water is gone, add tomato paste and cook it.
Add all powder masala and salt and cook till oil separates.
Add chana and little / more water as per taste and choice.
Cook till you get nice thick gravy.
Top it with coriander leaves and lime juice.
I had with paratha and mirchi ke pakode.

The Well Seasoned Cook ,, Lisa's Kitchen, hosted by Seduce Your Tastebuds...: Announcing My Legume Love Affair [MLLA] # 84