Black Chickpeas in Green Masasla(Black Chana Hara Masala)

4.25 from 8 votes

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Prep Time 15

Cook Time 15

Total Time 30

Servings 3 -4

Ingredients

1 cup black chickpeas
A pinch turmeric
1/2 cup onion
1 tea spn garam masala optional
Oil
Salt
For the paste:
1/2 cup coriander leaves Along with thick stems
3 green chillies
1 tea spn ginger pieces
3-4 cloves
1/2 tea spn cumin seeds
1 tbl spn dried or desiccated coconut
1/2 cup tomato optional

Instructions

Soak chickpeas in water for 6-8hrs.
Pressure cook them with a pinch of turmeric (about 4 whistles).
Make a paste of coriander leaves, ginger, green chillies, cloves, cumin seeds, coconut, tomato(optional).
Heat a little oil in the pressure cooked pan and fry onions.
When they are translucent, add chana, garam masala and the paste, salt.
Mix everything well and pressure cook again for 2 whistles.
Serve with rice or chapatis.

Notes

If you want to keep the color of gravy green, avoid tomatoes and use lemon juice instead.
You could mix the paste with chickpeas and pressure cook once instead of pressure cooking twice. I thought the paste would loose some of the aroma by doing that.
Pressure cooking second time is not really necessary. I feel it helps in chickpeas soaking the masala well, so I did it.