Ingredients
- Kala Channa : 1 cup
- Yogurt : 1 1/2 cup
- Besan flour : 1 tbsp
- Green chillies : 4
- Turmeric powder :1 tbsp
- Red chilly powder : 1 tbsp
- Coriander powder : 1 tbsp
- Garam masala powder : 1/2 tbsp
- Chat masala : 3/4 tbsp
- Cinnamon : 1"
- Cloves : 4
- Cardamom : 3
- Cumin seeds : 1 tbsp
- Salt
- Asafoetida : a pinch
- Ghee
- Onions
- Chopped coriander leaves
Method of preparation
- Wash and soak Channa for over night in enough water.
- Pressure cook them for about 3 whistles and mash them slightly.
- Whisk the yogurt for a smooth texture and add besan flour, chilly powder, garam masala, chat masala, coriander powder, slit green chilly, asafoetida and mix well so that there are no lumps of any masala.
- Heat ghee in a pan and add cinnamon, cloves, cardamom and cumin seeds when they begin to change the colour add yogurt mixture, salt mix well.
- To this add mashed Channa and 1/2 cup water if required and bring to a full boil and cook for 5 more minutes.
- Remove from heat,garnish with coriander leave and sliced onion.
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