I swear Kabuli chana alias Chickpea is one tough nut to crack. Yes, pun intended, and to be more specific, it is one tough legume to cook! I was all in the mood to cook a nice dish of chickpea and tomatoes and relax with some FRIENDS shows, but the whole evening went in checking and rechecking if the chana had cooked which meant opening ,closing and reopening the cooker lid some 25000 times! Yes exaggerating! duh!
So just for all those hardworking and also lazy guys who want to try cooking this filling and delicious dish, remember to keep aside time to just let it cook,which would be about 10 whistles in the cooker,covering it with water till 2 levels up.
Once this battle is won,it's relatively easy to make this. Mix onion,green chilli,turmeric with tomato puree and let cook for 10 minutes. The raw taste of the puree should go away. Then add the chana,red chilli powder,garam masala and let simmer for 15 minutes,depending on how cooked it is. The icing (actually ) is the nice smell of coriander leaves which garnishes it.
Try soaking them for 8 hours and after one whistle keep them on low flame for 20 mins .. it would save 2500 attempts to open the lid and check!
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