| Prep Time | 15minutes |
| Cook Time | 15minutes |
| Servings | people |
Ingredients
- 1cupSoaked Chickpeas/Garbanzo Beans/Kabuli Chana
- 2tbspOil
- 1Dried Bay Leaf
- 1Cinnamon Stick
- 1/2tspCumin Seeds
- 1Large Onion Finely Chopped
- 1tspGinger Garlic Paste
- 2Medium Tomatoes Finely Chopped
- 1tbspKashmiri Red Chilli Powder
- 1/2tspTurmeric Powder
- 1tspCoriander Powder
- 1/2tspCumin Powder
- 1/2tspAmchur/Dry Mango Powder
- 1/2tspGaram Masala Powder
- 2-3tbspFresh Coriander Leaves Chopped
- 2cupsWater
- Salt as needed
Ingredients
| |
Instructions
- In a pressure cooker/pan, heat oil. Add dried bay leaf, cinnamon stick and cumin seeds.
- As they splutter, add finely chopped onions. Fry until translucent.
- Next add ginger garlic paste and cook for a minute or two until the raw smell is gone.
- Add finely chopped tomatoes and cook for a couple of minutes.
- Add all the spice powders – Kashmiri red chilli powder, turmeric powder, coriander powder, amchur powder, garam masala powder and salt as needed. Cook it for 2-3 mins.
- Now add the soaked chick peas.
- Add 2 cups of water and mix well. Let it come to a boil.
- Pressure cook for 3-4 whistles on medium flame. Let the pressure subside naturally before removing the lid.
- Check for salt and spices, add finely chopped coriander leaves.
- Serve hot with Bhature, roti, poori, rice or pulao.
Leave a Reply