Black Chick Peas in Yogurt Curry

Ingredients: 

• 14 oz. or 1 pkg Ajika black gram (kala chana) washed and soaked overnight
• 3 cup yogurt
• 8 tbsp. besan or gram flour
• salt to taste
• 4 tbsp. coriander powder
• 4 tbsp. mango powder or amchur
• 2 tbsp. red chilli powder
• 2 tbsp. turmeric powder
• 2 tbsp. garam masala powder
• 8 finely chopped chillies
• 5-6 cloves
• 4 black cardamom
• 2 cinnamon stick
• 1/2 tbsp. asafoetida powder
• 2 tbsp. cumin seeds
• 6 tbsp. oil
• 6 tbsp. ghee or oil
• Lots of fresh cilantro/coriander leaves
• 2 sliced Onion’s for garnishing

Method: 

• Cook or boil channa till soft.  It may take about 5 cups of water or more. It will take about 20-25 minutes.
• Heat oil and ghee. Add cumin seeds when brown; add cinnamon stick, clove, and black cardamom. Fry for 1-2 minutes.  Add asafetida powder and green chilies. Fry for 1 minute.
• Mix yogurt, 2 cup water, gram flour and all the dry spices
• Add black gram along with the water in which it was boiled. Mix well.
• Let it simmer for 10-15 minutes