Black Chickpeas / Kala Chana - 1 cup
Oil - 1 tbsp
Mustard Seeds - 1/2 tsp
Hing / Asafoetida - a pinch
Turmeric - 1/4 tsp
Red Chili Powder / cayenne Pepper - 1/4 tsp
Roasted Coriander Powder - 1/2 tsp
Roasted Cumin Powder - 1/2 tsp
Aamchur / Dried Green Mango Powder - 1/4 tsp
Salt
Lemon Juice - 1 tsp
Cilantro - a few sprigs, chopped
Soak the kala chana in 3 cups of water overnight.
Drain the water and add 2 cups of fresh water. Cook in a rice cooker / pressure cooker / slow cooker till it is cooked and soft.
Heat oil in a pan. Add the mustard seeds. Once they begin to pop, add the cooked chana along with any remaining cooking liquid. Add all the spices and salt and mix well.
Cover and cook for 5 minutes till all the liquid has evaporated. Squeeze lemon juice on top and sprinkle chopped cilantro. Can be served warm or at room temperature.
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