Black Chana curry - soak black chickpeas overnight. Pressure cook the soak and drained chickpeas for 15min (i used an electric pressure cooker). Drain and set aside. Sauté onion, tomato, ginger and garlic for 5 min till soft. Blend using a hand blender. Now let the paste simmer. Add turmeric, chili powder, cumin powder, coriander powder and salt. Add the chickpeas and simmer for 5-10 min more. Finish with a dash of cream and garam masala. Served here with Rotis and broccoli-cumin sauté.