Kala Channa Masala (Black Chickpeas)
1 cup Black Channa
1 Soak the black chickpeas overnight and cook until soft(not mushy). In a saucepan, add 1/2 tsp of oil and saute onions along with cumin, tomatoes and ginger garlic paste.
2 Next add all the spice powders and salt and cook until tomatoes get soft.
3 Add the cooked chickpeas along with the water it was boiled in,
4 bring it to a boil and then simmer for another 5-7 min with a closed lid for the gravy to come together.
5 Make a coconut paste by grinding the grated coconut with 2-3 tbsp of water. Add it to the gravy which should thicken it up. Cook for another 5 min. Garnish and serve.