Kala Chana Curry

Rinse 200 grams of Kala Chana thoroughly and soak them in ample Water overnight, or for at least 8 hours.

Drain the soaked Kala Chana and transfer them to a pressure cooker. Add 500 grams of Water and 4 grams of Salt. Pressure cook for 5-6 whistles on medium heat, then reduce heat and cook for another 15 minutes until the Kala Chana are tender but still hold their shape. Reserve the cooking liquid.

Heat 30 grams of Ghee in a heavy-bottomed pan or kadai over medium heat. Once hot, add 3 grams of Cumin seeds and let them splutter. Then add 0.5 grams of Asafoetida.