-Rise and soak the black chickpeas in double the water for 8-9 hours or keep it overnight.
-Once soaked, transfer the black chickpeas to the pressure cooker by adding half a teaspoon of salt along with double the water and let three whistles blow.
-Take a pan and fry some coconut until it changes its colour.
-Turn off the gas and add half a tablespoon of turmeric, two tablespoons of chili powder, two tablespoons of coriander powder along with half a tablespoon of garam masala and one tablespoon of chicken masala. Fry all the spices for a minute on a low flame.
-Once done , grind the masala until a smooth paste appears.
-Heat the pan with some mustard, one whole red chilly along with some curry leaves.
-Add Kala chana and the mixture from the pressure cooker into the same pan and heat it for a few minutes.
-The dish is ready to be served with rice, appam, puttu, chapati or paratha
Chef: Nisha Krishnan