Kadai Kala Chana

Ingredients 

• 2 cups brown Bengal gram (kala chana) , soaked overnight and boiled
• 1 tablespoon coriander seeds
• 1 teaspoon fennel seeds
• 4 dried red chillies
• 2 teaspoons cumin seeds
• 3 tablespoons mustard oil
• 2 bay leaves
• 2 green chillies , finely chopped
• 1/2 cup tomato puree
• 1 teaspoon red chilli powder
• 1 1/2 teaspoons rried mango powder (amchur)
• 1/2 teaspoon turmeric powder
• 1 1/2 tablespoons coriander powder
• 1 teaspoon chaat masala
• Salt to taste
• 2 medium tomatoes
• 1 inch ginger , cut into thin strips + to garnish
• 8-10  fresh coriander sprigs to garnish
• 1/2 tablespoon lemon juice

Method

1. To make the kadai masala, dry roast coriander seeds, fennel seeds, 2 dried chillies and 1 tsp cumin seeds till fragrant. Remove from heat, cool and grind to a coarse powder.
2. Heat mustard oil in a non-stick kadai till it begins to smoke. Cool it slightly, add bay leaves and remaining dried chillies and sauté for 10 seconds.
3. Add green chillies and remaining cumin seeds, mix and sauté for 2-3 minutes. Add tomato puree, mix well and cook for 2 minutes.
4. Add red chilli powder, dried mango powder, turmeric powder, coriander powder and chaat masala and mix well. Add salt and mix.
5. Roughly chop tomatoes, add, mix and cook till they turn soft and pulpy. Add ginger strips and mix well.
6. Add brown Bengal gram and mix. Add water as required, mix and cook for 5-6 minutes.
7. Chop some coriander sprigs, add and mix. Add the kadai masala and lemon juice and mix well.
8. Transfer into a serving bowl, garnish with ginger strips and coriander sprigs and serve hot.