• Soak chana overnight or for at least 8hours. Then in pressure cooker take chana with enough water and add dry Amla, tea bag if using and add salt as needed. Cook chana for 6-7 whistles or until completely cooked. Once cooked, let it cool and drain water and remove tea bag and Amla.

For Kadai Masala:

• Dry roast all the masala together for about 3 minutes and then let it cool. Pound these masala into mortar and pastel or grind in the blender jar until lightly coarse. Do not grind to fine powder.

Making Kala Chana in Kadai Masala

• In a kadai or pan heat oil and add cumin seeds, once it turns color add asafoetida, green chilli and chopped ginger. Sauté for a minute and add chopped tomatoes. Mix well.
• Add salt, turmeric powder, red chilli powder and cook for 3-4 minutes. Once tomatoes are soft and pulpy just like gravy add kadai masala and boiled chana. Mix well and add 1 cup of water, mix and cover the pan.
• Cook further on low flame for 6-8 minutes or until desire consistency of gravy is obtained. There will be not too much of gravy. This kala chana will be little on dryer side.
• Turn off the heat, take out in the serving bowl and garnish with chopped coriander. Serve hot.