Kala channa

The first time I made "sukha channa" was on Ashtami day last year, and I made it with regular kabuli channa, because that was the only thing I had at home. I have made it a few times with kala channa, but never thought to take a photograph.
This then, is the kala channa I made today. The hubby had it with rice, and the rest of us had rotis made out of dough that used the excess water from cooking the channa.

1 Cup Kala Chana (Black Chick Peas)

1 Tbsp Mustard Oil
1 Tsp Jeera (Cumin)
1/2 Tsp Red Chilli Powder
1 Tsp Jeera (Cumin) -Roasted and Powdered
1 and 1/2 Tsp – Kala Namak (Balck Salt)

Curry leaves
1 Tsp amchur powder

Method 

Wash the soaked chick peas thoroughly in the morning and pressure cook it until done. 

Heat oil in a kadhai and add cumin seeds and curry leaves to it. Once the seeds start crackling add the drained chick peas (You can use the water from chick peas for kneading the roti dough). 

Now add the black salt, the red chilli powder and Jeera powder and mix thoroughly. 

Keep it on simmer for 2-3 minutes and after that take it off fire and add amchur powder to it.