An Architect Cooks

This kala chana gravy is a simple, wholesome, and very satisfying dish. The black chana is cooked till soft and then simmered in a rich onion-tomato masala with everyday spices, giving it a deep, homely flavor.

The whole spices add warmth and aroma, while the tomato puree and Kashmiri red chilli give the gravy a lovely color and richness. It goes very well with both rice and roti, and makes for a comforting lunch or dinner.

And as always, with every recipe on An Architect Cooks, I also share a small Interior Design or Architecture tip. Do watch the video for this episode’s special tip along with the full recipe.

Episode 183 - Kala Chana Gravy Ingredients Black chana : 150g raw (soaked overnight and boiled with 3 cups of water, salt and ¼ tsp baking soda, in a pressure cooker, till soft) For masal...