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

1. Soak dried chickpeas overnight in a plenty of water. Pressure-cook in morning for 4 whistles.
2. Drain excess water (preserve it) and keep aside.
3. Mix yogurt, besan with all the dry spices in a bowl. Whisk it to remove all lumps.
4. Heat ghee in a deep vessel and add cumin seeds, hing, broken red chilly and ajwain.
5. Once it starts crackling, add boiled chickpeas into it along with yogurt mixture.
6. 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.
7. Cook it covered for 5-6 more mins.
8. Turn off the heat and add lemon juice in it. Mix well.
9. Transfer it to a serving bowl and garnish with chopped coriander leaves.
10. 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…

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