Kala Chana Ghugni (Brown Chickpea Curry)

Ingredients

• 1 cup brown chickpeas,, kala chana, or desi chana, soaked overnight or at least for 1 hour

For the sauce:

• 1 teaspoon oil
• 1/2 teaspoon cumin seeds
• 2 bay leaves
• 1/2 teaspoon turmeric
• 1/2 teaspoon cayenne, or Indian red chili powder
• 1 tablespoon ground coriander
• 1 teaspoon ground cumin
• 1/2 teaspoon freshly ground black pepper
• 1 cup thinly sliced red onion
• 1 hot green chili such as Serrano,, chopped
• 1 tablespoon ginger-garlic paste, or 2 cloves garlic minced and 1/2 inch ginger minced
• 1/2 teaspoon salt

For garnish:

• 1/4 cup chopped onion
• 1/4 cup chopped cilantro
• 1/2 teaspoon toasted ground cumin
• 2-3 teaspoons lime juice or as needed

Steps

1. Soak the brown chickpeas if not already soaked, then drain. Put in an Instant Pot or pressure cooker with 2 cups water. Close the lid and cook on bean mode for 1 hour, or pressure-cook in a regular stovetop cooker over medium heat for 45 minutes.
2. After cooking, allow 10 minutes of natural pressure release, then quick-release. Open and check that the chickpeas are cooked. Drain, keeping the water, and set the chickpeas aside.
3. For the sauce, heat oil in a large skillet over medium heat. Once hot, mix in cumin seeds and cook until their colour changes and they darken significantly. Mix in bay leaves, all ground spices, sliced onion and a good pinch of salt. Cook onions for 6 to 8 minutes until golden, adding splashes of water if they dry out too much.
4. Mix ginger-garlic paste and green chili into the cooked onions and cook another minute. Add salt, cooked chickpeas and 1/4 to 1/2 cup reserved water and mix in. Cover and cook 6-8 minutes, then open and mix well again. Taste, adjust salt and flavour, and switch off the heat.
5. Put the chickpeas in a serving bowl and garnish with chopped cilantro and red onion. Sprinkle with toasted ground cumin, add lime juice as needed and serve.