Sanjyot Keer

Von Your Food Lab · 45 Min.

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Zubereitung

1. Wash the chickpeas and soak them overnight or for at least 6 to 8 hours. Drain the soaking water and rinse well.
2. Put the chickpeas in the pressure cooker with the roughly chopped onions, tomatoes, slit green chillies, grated ginger, garlic, bay leaves, cinnamon, black cardamom, cumin seeds, turmeric, Kashmiri red chilli powder, coriander powder, garam masala, salt, ghee and 3 cups water. Stir well.
3. Close the lid and cook on high until the first whistle, then lower the flame and cook for 15 minutes.
4. Turn off the flame and let the pressure release naturally.
5. Open the lid. The tomatoes should be completely mushy, the garlic fully soft, and the chickpeas soft through but still whole. Peel the tomato skins and remove and discard the whole spices.
6. Turn on the flame and bring to a boil, stirring so the tomatoes and onions mash into the chana. Press any chunky pieces with the back of a ladle and mash a few chickpeas to thicken the gravy.
7. Cook for 10 to 15 minutes, stirring now and then, until a thick gravy forms. Add a splash of hot water if it becomes too thick, or mash more chickpeas if it is too thin.
8. Add a pinch of garam masala and a large pinch of crushed kasuri methi. Mix, taste and adjust the salt.
9. Heat 1 to 2 tablespoons ghee in a small pan. Add the carom seeds and let them splutter, then add the sliced green chillies and ginger julienne and stir quickly. Pour the tadka over the chana, add the chopped coriander and mix.

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