Delhiwala Chatpata Kala Chana

Wash and soak kala chana in 4 cups of water, overnight. The kala chana will double in volume after soaking.

Add soaked kala chana, 4 cups of water to the pressure cooker. Close the cooker. As it starts steaming, turn down the heat to medium and cook for 12 minutes. If your pressure cooker whistles then wait for 4-5 whistles.

Turn off the heat and wait until all the steam has released before opening the pressure cooker. Once it is cooked drain out the water and keep aside.

Let the chana be free from moisture. In a small bowl mix coriander powder, turmeric, chilli powder, dry mango powder and salt with 1/2 cup of water. Set aside.

Heat oil add asafoetida, now add the prepared masala paste. Add the cooked black chana. Toss it on high flame.

Serve hot sprinkled with lemon juice, garnished with chopped fresh Coriander leaves.