Ingredients
| Quantity | Measure | Ingredients | Description |
|---|---|---|---|
| 1 | Teacup | Chana, whole (Kabuli Chana) | Pick and wash |
| 1 | Pinch | Soda bi-carbonate | Dissolve in Walter |
| 1 | Tablespoon | Cooking Oil | Heat and fry onions and other ingredients |
| 2 | Large | Onions | chopped - fry in oil |
| 1/2 | Teaspoon | Jeera (Cumin Seeds) | fry in oil |
| 1 | Inch | Ginger (Adhrak) | fry in oil |
| 1/2 | Teaspoon | Coriander/Dhania Powder | fry in oil |
| 1/2 | Teaspoon | Turmeric Powder | fry in oil |
| 2 | Tablespoon | Chilly Paste, Red | fry in oil |
| 1 | Medium | Tomatoes | Wash and cut in cubes |
| 1, 1/2 | Teaspoon | Pomegranate Seed Powder | |
| 1/2 | Teaspoon | Garam-Masala | Add |
| 1 | Pinch | Salt | to taste |
| 4 | Teacup | Water | |
| As Required | Chillies Green | Slice and garnish | |
| As Required | Coriander Leaves (Kothmeer) | Chop and garnish | |
| As Required | Onion | sliced for garnish | |
| As Required | Lime (fresh) (Limbu) | sliced for garnish |
Method
1. Pick and wash the grams. Dissolve the soda bicarbonate. in water and soak grams for about six hours.
2. Cook in the same water on slow fire till the grams are soft and tender (nearly two hours). Add extra hot water as required.
3. Heat oil and fry onions till light brown. Add cumin seeds, ginger, coriander powder, turmeric powder and chili paste. Fry for a couple of minutes or till brown. Add tomato and cook for another 5 minutes.
4. Add the cooked grams, pomegranate seeds, garam masala powder, salt and cook on a slow fire for 10 to 15 minutes.
5. Garnish with green chilies and green coriander leaves, sliced onion and sliced limes.
6. Serve with parathas or bhaturas.
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