Serving – 2
Ingredients:
Kala Chana (Black chickpea) , boiled – 1 Cup
Oil – 2 Tablespoons
Hing (asafoetida) – 1 /2 Teaspoon
Tomato , Chopped – 1 Medium
Cumin Seeds – 1/2 Teaspoon
Garlic Slices – 10 Cloves
Red Dry chilli – 2 to 3
Salt to taste
Red Chilli powder – 1 / 2 Teaspoon
Coriander Powder -1 / 2 Teaspoon
Cumin Powder – 1 / 2 Teaspoon
Amchur Powder – 1 / 2 Teaspoon
Fresh Coriander Leaves , Chopped – 1 Tablespoon
Mint ( Fudina) Spring – 1
Method:
Soak kala chana whole night and presser cook with required water and salt for 6 to 8 whistle or till soft.
Heat oil in kadai , add cumin seeds , hing , dry red chilli , garlic slices , saute till light brown . add tomatoes and cook till soft.
Add boiled kala chana , red chilli powder , cumin powder , coriander powder , amchur powder and mix well. cook for 1 to 2 minutes. add fresh coriander leaves.
Garnish with mint spring and serve hot .