Ingredients:
250 gms big chick peas soaked overnight. Boil these till extremely soft. Keep the liquid left from the boiled chick peas.
1/2 tsp. cardamom seeds,
1/2 tsp cloves,
1/2 tsp pepper corns,
1/2 tsp cinnamon,
1 tsp cumin seeds,
2 1/2 tbs. oil,
1 tsp chopped green chilies,
1 tbs. chopped ginger,
1 tsp cayenne pepper or red chilli powder.
Method
* 1/2 tsp cardamom seeds, cloves, pepper, cinnamon, 1 tsp. cumin seeds. Mix in a grinder till well powdered.
* Blend a little chick peas in a blender. Mix with the left over liquid till it is pureed. Keep aside.
* Take a wok, heat it and add oil and add to it green chilies, chopped ginger, cayenne pepper, asafetida, turmeric, paprika, coriander powder. Turn off the flame to avoid burning and to it add the ground powder. Add salt.
* Start the flame again and add the boiled chick peas and lime juice. Saute for 6 to 8 min.
* add any leftover liquid and the pureed chick peas. Stir well.
* Add coriander leaves and stir for one minute.
* Serve with Bature or puris.
5 comments:
Wow, the recipe sounds great! nice blog with lot's of yummy recipes to add to my list of must tries...
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how do you get the "black" color like in the dhabbas?
To get the black colour add a tea bag or 2 while boiling the channas. But I dont usually do that. I dont like the flavour of the tea in the channas.
Infact the left over water can be used to grind a little of the channas which are boiled and then added to the gravy to give a creamy texture. Tea interferes with the flavour but you can try and let us know how it tastes.....
Is there any way to make this dish less spicy?
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