This is one of the signature dishes of Himachal Pradesh. It is a very nutritious dish where boiled chickpeas are cooked in a yoghurt based gravy. Very simple to prepare, it tastes absolutely yummy. It is truly a vegetarian delight with no onion or garlic involved. It can be enjoyed with any form of rice or Indian bread. So check out the step by step pictorial recipe to prepare it.
- 1 cup Kabuli Chana (White chickpea), soaked overnight and boiled
- 2-3 cardamoms
- 1" cinnamon stick
- 3-4 cloves
- 1 mace
- 1/4 tsp. asafetida (Hing)
- 1 tsp. cumin seeds
- 1 tbsp. coriander powder
- 1/2 tsp. turmeric powder
- 1/2 tsp. red chili powder
- 1/2 tsp. cumin powder
- 1/2 tsp. garam masala powder
- salt to taste
- 1 cup yoghurt
- 1 tsp. ghee
- 2 tbsp. mustard oil
- 1 tsp. raw rice
- 3-4 green chilies
- 1 tbsp. coriander leave, chopped
Boil the Chana in 1 1/2 cups water for 5 minutes on a low flame after the first whistle. Soak the rice in water for 15 minutes and grind to a fine paste. Keep aside.
Heat oil in a pan and temper with cumin seeds, cinnamon, cardamoms, cloves, mace and asafetida.
Add all the dry spices and give it a stir. Then add the boiled chickpeas and combine well. Add the yoghurt and the rice paste.
Keep stirring continuously on medium flame for 8-10 minutes or till the gravy slightly thickens. Add ghee and green chilies.
Simmer for 1-2 minutes and switch off the flame. Transfer to a serving bowl and garnish with coriander leaves. Relish with steamed rice, jeera rice, pulao, paratha, poori or chapatti.
Heat oil & temper with cumin seeds, cinnamon, cardamoms, cloves, mace
and asafoetida.
Add all the dry spices & give it a stir.
Then add boiled chickpeas & combine well.
Add yoghurt & the rice paste.
Stir continuously on medium flame for 8-10 minutes or till gravy
slightly thickens.
paratha, poori, appam, idiyappam or chapati.
Fabulous traditional delicious recipe
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