Ingredients
Quantity |
Measure |
Ingredients |
Description |
|---|---|---|---|
| 1 | Teacup | Chana, whole (Kabuli Chana) | |
| 4 | Teacup | Water | |
| 1 | Pinch | Soda bi-carbonate | |
| 2 | Large | Onions | choppedC |
| 1/2 | Teaspoon | Jeera Powder | |
| 1 | Inch | Ginger | |
| 1/2 | Teaspoon | Coriander/Dhania | |
| 1/2 | Teaspoon | Turmeric Powder | |
| 2 | Tablespoon | Chilly Powder, Red | |
| 1, 1/2 | Teaspoon | Pomegranate Seed Powder | |
| 1 | Pinch | Salt | to taste |
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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