Kala chana with rice

Ingredients for 4 portions

• 250 gKala chana, soaked overnight
• ≈ 750 mlWater, for the chana
• to tasteSalt
• 2Onions, finely chopped
• 2Green chillies, finely chopped
• 3Tomatoes, puréed
• 3 tbspRefined oil
• 1 tspCumin, seeds
• 1Bay leaf
• 1 tbspGinger-garlic paste
• 3 mlTurmeric
• 1 tspRed chilli powder
• 2 tspCoriander powder
• 1 tspGaram masala
• 1 tspAmchur
• 2 tbspCoriander leaves, chopped

On the side

• 300 gRice
• ≈ 700 mlWater, for the rice

Method

1. Drain the soaked chana and put it in the pressure cooker with the water and some salt.
2. Pressure-cook on medium heat for 6–7 whistles, about 30 minutes, and let the pressure drop by itself. The chana should crush easily between your fingers.
3. Meanwhile, wash the rice until the water runs clear. Put it in a pan with the water and a pinch of salt and bring to the boil.
4. Cover and cook the rice on the lowest heat for 12 minutes, then turn off the heat and leave it covered for 5 minutes.
5. While the rice cooks, finely chop the onions and green chillies and purée the tomatoes.
6. When the rice is done, heat the oil in a kadai, add the cumin seeds and bay leaf and let them splutter. Add the onions and fry until golden brown, 8–10 minutes.
7. Fry the ginger-garlic paste and green chillies for a minute, then add the tomato purée, turmeric, chilli powder and coriander powder. Cook, stirring, until the masala thickens and the oil separates, about 8 minutes.
8. Add the chana with its cooking water and mash a few against the side of the kadai to thicken the gravy. Simmer for 10 minutes.
9. Stir in the garam masala and amchur, check the salt and sprinkle with coriander leaves. Serve with the rice.

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