Black Chick Peas in Yogurt Curry

Ingredients: 
  • 14 oz. or 1 pkg Ajika black gram (kala chana) washed and soaked overnight
  • 3 cup yogurt
  • 8 tbsp. besan or gram flour
  • salt to taste
  • 4 tbsp. coriander powder
  • 4 tbsp. mango powder or amchur
  • 2 tbsp. red chilli powder
  • 2 tbsp. turmeric powder
  • 2 tbsp. garam masala powder
  • 8 finely chopped chillies
  • 5-6 cloves
  • 4 black cardamom
  • 2 cinnamon stick
  • 1/2 tbsp. asafoetida powder
  • 2 tbsp. cumin seeds
  • 6 tbsp. oil
  • 6 tbsp. ghee or oil
  • Lots of fresh cilantro/coriander leaves
  • 2 sliced Onion’s for garnishing
Method: 
  • Cook or boil channa till soft.  It may take about 5 cups of water or more. It will take about 20-25 minutes.
  • Heat oil and ghee. Add cumin seeds when brown; add cinnamon stick, clove, and black cardamom. Fry for 1-2 minutes.  Add asafetida powder and green chilies. Fry for 1 minute.
  • Mix yogurt, 2 cup water, gram flour and all the dry spices
  • Add black gram along with the water in which it was boiled. Mix well.
  • Let it simmer for 10-15 minutes

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