Ingredients
1 cup black chickpeas (soaked in water for 5-6 hours)
salt to taste
To be ground in a paste
1 inch ginger
5-6 garlic cloves
1-2 green chilies
1/2 cup chopped coriander leaves
4-5 mint leaves
Tempering
2-3 tsp oil
1/2 cup chopped onion
1/2 cup chopped tomato
1/2 tsp turmeric powder
1 tsp garam masala/malwani masala
Method
- Pressure cook soaked chana with enough water. (approx. double the quantity of chana)
- Grind the ingredients to a fine paste.
- Heat oil in a pan. Fry onion and ground masala paste. Add tomatoes and fry well. Add other powders.
- Mix in the cooked chana along with the water in which it is cooked. Add salt and let it cook on medium-low flame.
- Do not make it too dry. It tastes better with some gravy in it.
- Garnish with chopped coriander leaves.
- Serve with chapati or bread.
No comments:
Post a Comment
Note: Only a member of this blog may post a comment.