Boot / Kala Chana Chola

Soak the kala chana/boot overnight or for at least 6 hours.

Wash and drain the kala chana. In a medium size pot, boil some water, enough to be able to completely immerse the kala chana. Once water is boiling, add the kala chana to it with a pinch of salt. Let the kala chana boil for 10 minutes. You don't need the kala chana to be cooked all the way through since you will be cooking it more later. Drain the kala chana and set aside.

Heat vegetable oil in a medium sized pan. Add the diced onions and fry for 2-3 minutes.

Add the ginger and garlic paste, and fry for additional 1 minute. Add in all the masala (turmeric, chili, cumin, coriander, and salt) and saute for another 2 minutes.

Add in your roma tomatoes and saute for 4-5 minutes until the tomatoes have completely melted.

Add the potatoes to the pan and saute for 5 minutes. After 5 minutes add your kala chana, bay leaves, and 1/2 cup of water (add more for more gravy/jhol). Close the lid and cook for 10-15 minutes.

After 10-15 minutes, check your potatoes to see if they are completely cooked through along with the kala chana/boot. They both should retain their shape, but be soft when pressing down on them. Garnish with cilantro and enjoy with some moori or puffed rice!