Everyone has their own take on kala channa. After scouring the web for some great recipes, I came up with my own. If anyone wants the recipe, just stick a comment here and I'll post it (too lazy to do the details right now).
What's important though is to use strong ingredients and let the channa soak up the juices. Some tricks include pressure cooking the channa with bay leaves, cloves, cardamom, and cinnamon to maximize flavor absorption. Reserve the channa liquid for thinning out the gravy later. Also seal the pot with foil when simmering to keep the flavors inside.
