Kale Chane Ki Sabzi

Ingredients:
• Kala Chana :250 gram (soaked overnight)
• Mustard Oil
• Jeera: 1 tablespoon
• Kala namak: 1 Teaspoon
• Ginger garlic Paste: 1 Teaspoon
• Regular namak: a pinch
• Lal Mirch Powder: 1/2 teaspoon
• Jeera Powder: 1/2 teaspoon
• Dhania Powder: 1/2 teaspoon

Cooking Instructions:
• Pressure cook the Kala Chana for two or three whistles.
• Drain it and keep the chanas aside.
• In the same pressure cooker Add some Mustard oil (You can use any refined oil).
• Add the jeera when the oil starts heating.
• When the Jeeras turn slightly brown ad the ginger-garlic paste.
• Add the chanas
• Add kala namak, regular namak and stir well.
• Add Lal mirch powder and stir more.
• Since there is no water, the chana might stick to the bottom of the pan. pressure cooker, so keep on stirring.
• Add the jeera powder and dhania powder and stir it a little more
• Add 1/4th cup water and let it simmer.

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