Kala chana curry

Method

1. 1 Soak black chickpeas for 8 hours, then boil them for 45 minutes until the beans are soft but the skins remain intact.
2. 2 Black chickpeas have thicker skins than regular chickpeas, so they need to be soaked for 8 hours and boiled for longer.
3. 3 Sauté the cumin seeds, then add the onions and sauté for 12 minutes until browned.
4. 4 Add chopped ginger, crushed tomatoes, and chili powder, then cook for 12 minutes until thickened into a sauce.
5. 5 Pour the beans in along with some of the boiling water and cook for 12 minutes to allow them to absorb the flavor.
6. 6 Mash some of the beans gently to thicken the sauce, then sprinkle with chaat masala, lime, and herbs.

With an appliance

• Pressure cooker 40 min

  Replace step 1: high-pressure boiling of beans for 18 minutes, then release the pressure naturally; soaking for 8 hours is still required.