We are making dry chana masala or black chana masala recipe today. Dry Kala Chana or sookha kala chana is specially made during Navratri. Punjabi Kala Chana is made during the last day of Navratri "Navami" with Puri.
Wash Kala Chana in running water for 3-4 times and then soak it overnight. After soaking they will double up in size. Drain the soaking water.
Take a pressure cooker, put kala chana, Onion, chopped garlic, green chily, coriander leaves, all the dry masala and mix it well.
Add mustard oil, salt with ¼ cup of water.
Cover the lid and put the pressure cooker on medium flame and cook till the kala chana gets tender.
Pressure cooks kala chana in 15 mins or in 5 whistles; make sure the whistle won’t release the steam out.
When all the steam gets released open the pressure cooker.
In case if there is some water in it, then saute the chana on a low flame so as to avoid burning.
Mix it well and let the chana cook in the masala for a couple of minutes till all the water gets absorbed. Remember to keep on stirring so that the dry chana masala do not stick to the bottom of the pan.
Garnish dry kala chana with chopped coriander leaves.