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Ingredients
0 servings
250gBlack chickpeas
kalay chanay, soaked in water and 1/2 tbs baking soda for 5-6 hours, soaked overnight in water
8 clovesGarlic
lehsan
2Tomatoes
Tamatar, medium size, cut them into 4 equal halves
2Onions
piyaz, medium size, cut them into 4 equal halves
½ TbsRed chilli powder
lal mirch
½ TbsSalt
namak, or to taste
½ tspTurmeric powder
750gWater
pani
1 TbsCumin seeds
zeera
½ TbsCumin seeds powder
1 ½ Tbscoriander powder
Dried, khushk
Ginger
adrak, chopped 1/2 inch
6Green chillies
hari mirch, chopped
80gbutter
Clarified, ghee
400mlWater
pani
½ TbsGround mixed spices
garam masala
Instructions
Step 1
-Wash the black chickpeas with water.
Step 2
-In a pressure cooker, add black chickpeas, garlic cloves, tomatoes, onions, red chilli powder, salt, turmeric powder, and water. Cover and cook it for 20 mins ( after whistle) on medium flame.
Step 3
-Remove the skin of the tomatoes. Then, cook it on high flame for 3-4 mins.
Step 4
-Now, add cumin seeds, cumin seeds powder, dried coriander powder, ginger, and green chillies. Mix well and cook.
Step 5
-Add clarified butter and cook it for 3-4 mins.
Step 6
-Add water, cover and cook it on low flame for 10 mins.
Step 7
-Add ground mixed spices and mix well.
Step 8
-Garnish it with fresh coriander.
Step 9
Dish out, serve and enjoy with Roti, Nan or rice.
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