Kala Chana Sabji with Steamed Rice

Ingredients

For the chana sabji

• 1 cup kala chana (black chickpeas), soaked overnight
• 1 medium onion, finely chopped
• 1 tbsp fresh ginger-garlic paste
• 1/2 cup fresh tomato puree
• 1–2 tbsp oil
• 1/2 tsp jeera
• 1/2 tsp turmeric
• 1 tsp coriander powder
• 1/2 tsp red chilli powder
• 1/2 tsp black pepper
• Salt, to taste
• 1/2–1 tsp Kashmiri red chilli powder
• 1/2 tsp garam masala
• 2 cups water, or as needed
• Fresh coriander, chopped

For the rice

• 1 cup basmati rice
• 2 cups water
• Salt, optional

Method

1. Drain the soaked chana and pressure cook with fresh water and a little salt until soft, about 4–5 whistles. Set aside with its cooking water.

2. Heat oil in a pan and add the jeera. Let it splutter.

3. Add the ginger-garlic paste and sauté for a minute until aromatic.

4. Add the chopped onions and cook until soft and lightly browned.

5. Add the tomato puree and cook until the oil starts to separate.

6. Add turmeric, coriander powder, red chilli powder, black pepper, and salt. Mix well and cook the masala for a minute.

7. Add the cooked chana along with some of its cooking water. Mix and let it simmer for 8–10 minutes until the flavours come together and the gravy thickens slightly.

8. Add the Kashmiri red chilli powder and garam masala. Mix well and cook for another 1–2 minutes.

9. Stir in the fresh coriander.

10. While the sabji simmers, wash the basmati rice until the water runs clear. Add it to a pot with 2 cups water (and a pinch of salt if you’d like) and cook covered until the rice is soft and fluffy.

11. Serve the kala chana sabji hot with the steamed rice.

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Tips: Adding Kashmiri chilli at the end gives a deep red colour without much extra heat. Adjust the gravy consistency by adding more or less water — thicker if you want to scoop it up, thinner to spoon over rice. The sabji tastes even better after resting for a few minutes, once the chana has soaked up the masala.