Chatpata Kala Chana

Wash and soak kala chana in approx. 4 cups of water, for overnight. The kala chana will double in volume after soaking.

Add soaked kala chana, and 4 cups of water to the pressure cooker. Close the cooker. As it starts steaming, turn down the heat to medium and cook for approx. 12 minutes. If your pressure cooker whistles then wait for 4-5 whistles.

Turn off the heat and wait until all the steam has released before opening the pressure cooker. Once it is cooked drain out the water and keep aside. Let the chana be free from moisture.

In a small bowl mix coriander powder, turmeric, chili powder, dry mango powder & salt with ¼ cup of water. Set aside. Heat oil add asafoetida, now add the prepared masala paste.

Now add the cooked black chana. Toss it on high flame.

For serving: Serve hot with chopped fresh Coriander leaves. You may sprinkle lemon juice , if desired.