Ingredients:
Kala chana (Raw) – 1.5 cups, soak it overnight
Tomatoes – 3 mdeium
Ginger – 1 inch
Green pepper, fresh – 2
Cumin seeds – 1 tsp
Dry Fenugreek leaves (Kasoori Methi) – 1 tbsp
Dry Spices:
Turmeric – 1 tsp
Paprika – 1 tsp
Coriander powder – 1.5 tbsp
Garam masala – 1 tsp
Water
Salt – to taste
Cilantro leaves – 2 springs for garnishing
Ghee – 2 tbsp (optional)
Method
1. Pressure cook kala chana with some salt added to water.
2. Do not throw the water left in the pressure cooker.
3. Chop tomatoes and ginger.
4. Heat oil, add cumin seeds and asafetida.
5. Next add ginger and green chili.
6. Add chopped tomatoes and pressure cook the mix for 3-4 whistle.
7. Release pressure.
8. Add all the dry spices including kasoori methi.
9. Cook till the above mix starts releasing oil
10. Add the boiled chana along with the water.
11. Add more water to adjust the consistency
12. Cook till the gravy thickens.
13. Adjust for salt.
14. Add some ghee to give a rich flavor
15. Garnish with cilantro and serve !
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