Being a south Indian i always make chana curry in a coconut gravy or a dry chana sabzi garnished with coconut again..Today the black chana is made bihar style and its what we had for lunch...Hope you like it !
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| goes perfect with pumpkin curry |
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| soak black chickpeas overnight then pressure cook the next day adding salt and turmeric in the same cooker boil the potato(save energy) |
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| you need ginger grated curry leaf dried red chili hing and cumin small onion chopped there is no chili in this dish except for the flavour from the dried chili ,but you wont miss the spice i promise saute all this for a min or 2 then add the boiled potato |
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| saute the potato for 5 min adding salt and crushed coriander seeds(coarse) |
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| add in the boiled chana and cook on low heat for 10 min |
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| now your done !!!!! |
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