Whenever I soak black chickpeas overnight, 1st thought that comes in my mind is to make either Bhel-Panipuri or Chana Chat! But if I don’t get any special idea about dinner, I immediately plan using this chickpeas in making curry :)
I love getting into Rajasthani culture n cuisine all the time! Read this recipe in some magazine a long time back and bookmarked it to try very soon! Then after experimented the same dish with minor changes many a times! But never thought of posting it… And probably this is the time I should post it for you all!!!
I fell in love with simplicity of this dish, and especially with rich flavors straight from Jaisalmer (haven’t been there ever though) :) Let me stop blabbering here n here you go with the recipe…
Makes: 2 servings
1 cup Black Chickpeas
1 cup Yogurt
4 tsp Besan
1 tbsp Ghee
1 tsp Coriander Powder
1/8 tsp Turmeric Powder
1/2 tsp Red Chilly Powder
1/2 tsp Garam Masala
1/2 tsp Cumin Seeds
2 tsp Lemon Juice
A pinch of Hing
1 Dry Red Chilly
1/2 tsp Ajwain
Salt, to taste
STEPS TO FOLLOW:
- Soak dried chickpeas overnight in a plenty of water. Pressure-cook in morning for 4 whistles.
- Drain excess water (preserve it) and keep aside.
- Mix yogurt, besan with all the dry spices in a bowl. Whisk it to remove all lumps.
- Heat ghee in a deep vessel and add cumin seeds, hing, broken red chilly and ajwain.
- Once it starts crackling, add boiled chickpeas into it along with yogurt mixture.
- Add a cup of preserved water (out of pressure-cooker) and mix everything well. Let it come to boil which will take nearly 3-4 mins.
- Cook it covered for 5-6 more mins.
- Turn off the heat and add lemon juice in it. Mix well.
- Transfer it to a serving bowl and garnish with chopped coriander leaves.
- Serve hot with roti or steamed rice!
- Ideally, I should have used chopped green chillies but as I can’t bear much of heat, I preferred a little of red chilly powder instead.
- You can add chopped onions and garlic to add a star to this dish! I tried sticking to authentic recipe…