Ingredients: –
1 cup soaked kala chana (brown chick peas)
1/2 tsp cumin seeds (jeera)
1/4 tsp mustard seeds ( rai / sarson)
2 bayleaves (tejpatta)
2 whole dry kashmiri red chillies
a pinch of asafoetida (hing)
1 tsp ginger-green chilli paste
1 tsp chilli powder
1/4 tsp turmeric powder (haldi)
1 cup curds (dahi)
3 tbsp besan (bengal gram flour)
4 tbsp chopped coriander (dhania)
2 tsp oil
salt to taste
Method:-
- Heat the oil in a pressure cooker, add the cumin seeds, mustard seeds, bay leaves, red chilies and asafoetida.
- When the seeds crackle, add the kala chana, ginger-green chilli paste, chilli powder, turmeric powder and salt with 2 cups of water.
- Pressure cook for 3 whistles till the chana is cooked. Allow the steam to escape before opening the lid.
- Whisk the curds and gram flour together and add the mixture to the cooked chana. Bring to a boil and simmer for 4 to 5 minutes. Stir this continuously till the mixture comes to a boil since the curds can split if they are not stirred.
- Serve hot garnished with the coriander.