Kala chana or Black chana subzi

 

¾ cup black chana or kala chana

1 medium sized onion – sliced

 1 medium size tomato, chopped

 3-4 garlic, chopped

 ½ inch ginger, chopped

½ tsp turmeric powder

 ¾ to 1 tsp red chili powder

½ tsp garam masala powder

1 tbsp oil

 4 to 5 curry leaves (optional)

 salt to taste

Soak the dried black chickpeas in enough water overnight or for 8-9 hours.  In the same water pressure cook the chickpeas till they are completely cooked. 

Heat oil in a pan, add the onions and sauté till translucent. Add the tomatoes and saute till mushy.

Add the ginger, garlic and sauté till the spices become aromatic. Add the red chili powder, turmeric powder and garam masala and stir. Add about 2 to 2.5 cups chickpea stock or water and stir. Put everything in the slow cooker at this time and add the curry leaves, chopped potatoes and salt.

Set the slow cooker on high for 3 to 3.5 hours.  This curry is of medium consistency and neither thick nor thin. 

Garnish with coriander leaves and serve with hot with bread or rice or pooris.