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| Main Ingredients | Chickpeas (kabuli chana), Split Bengal gram (chana dal) |
| Cuisine | Punjabi |
| Course | Main Course Vegetarian |
| Prep Time | 0-5 minutes |
| Cook time | 1-1.30 hour |
| Serve | 4 |
| Taste | Spicy |
| Level of Cooking | Easy |
| Others | Veg |
Ingredients
- 2 cups chickpeas (kabuli chana), soaked
- 1 cup split Bengal gram (chana dal) ,soaked
- 2 tea bags
- 1/2 teaspoon turmeric powder
- Salt to taste
- 2 tablespoons oil
- 1 teaspoon cumin seeds
- A pinch of asafoetida
- 8-10 garlic cloves, chopped
- 2 green chillies, slit
- 2 medium onions, sliced
- 1 teaspoon red chilli powder
- 1 tablespoon coriander powder
- 1/2 teaspoon fenugreek powder
- 2 tablespoons chole masala
- 2 teaspoons dried mango powder
- 1 teaspoon garam masala powder
- Yellow pepper juliennes for garnishing
- Fresh mint sprigs for garnishing
Method
- Pressure cook chickpeas and Bengal gram alongwith tea bags, ¼ teaspoon turmeric powder and salt in sufficient water for 8-10 whistles. When the pressure is released completely, remove cover, cool, strain and reserve the liquid.
- Heat oil in a non-stick pan. Add cumin seeds, asafoetida, garlic and green chillies and sauté for a minute.
- Add onion and sauté till it turns golden.
- Add remaining turmeric powder, red chilli powder, coriander powder, fenugreek powder, chole masala, dried mango powder, mix well and sauté for a minute.
- Add 2 cups reserved liquid and salt, stir to mix and bring it to a boil. Add the cooked chickpeas and Bengal gram, mix well and mash lightly with the back of a ladle.
- Add garam masala powder, mix well and cook for a minute. Cover and cook for 5-10 minutes or till the moisture is absorbed.
- Garnish with yellow pepper juliennes and mint sprigs and serve hot.
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