Ingredients:
  • Kala chana – 1/2 cup
  • Yogurt – 1/2 cup
  • Besan (chickpea flour) – 4 teaspoons
  • Turmeric powder – 1/4 teaspoon
  • Red chili powder – 1 teaspoon
  • Coriander powder – 2 teaspoons
  • Garam masala – 1 teaspoon
  • Green chilies – 2, chopped finely
  • Ghee (clarified butter) – 3 teaspoons
  • Cumin seeds – 1 teaspoon
  • Asafoetida – a pinch
  • Salt – to taste
  • Water – 1/4 cup


Method:

  • Wash kala chana under running water. Soak in enough water for 8 hours or overnight.
  • To boil chana, discard soaked water and transfer soaked chana in pressure cooker, add 1 1/2 cups of water.
  • Close pressure cooker put the weight on.
  • Cook it on high for 2 whistles then lower the heat to medium - low and cook it for another 30 minutes.
  • Turn off the heat. Let the pressure go by itself.
  • Take yogurt, besan, turmeric powder, red chili powder, coriander powder, garam masala, salt and green chilies in a bowl.
  • Mix well.Add water from boiled chana. Mix well.
  • Make sure there are not any lumps.Heat the ghee in pan on medium heat.
  • Once hot add cumin seeds and asafoetida. Let the cumin seeds sizzle.
  • Then add yogurt mixture. Mix well.Add boiled chana and water. Mix well.Let it come to boil.
  • Then cook it for 5 minutes. Stir in between.Serve hot.

మరింత సమాచారం తెలుసుకోండి:

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Kiran Vimala

05/04/2017 03:54 PM