Ingredients
Soak chana
- 1 cup Chana | chickpea
- Water
- Pressure cook
- 1 tablespoon peanut oil
- Cinnamon
- Clove
- 1/2 teaspoon cumin seeds
- Bay leaf
- 1/2 teaspoon fennel seeds
- 1 teaspoon garam masala
- 2 tomatoes
- 1 tablespoon Chana masala
- 3 cups water
- 1 teaspoon ginger
- Coriander leaves
- 1/4 cup thick curd
- 1 teaspoon salt heaped
- 1/4 cup coconut milk
Instructions
- First, soak Chana overnight
- Heat peanut oil
- Add cinnamon, bay leaf, clove, fennel seeds, and cumin seeds; splutter
- Furthermore, add ground tomatoes, saute well
- Add Chana masala, garam masala; saute for a minute
- Furthermore, add Chana and water; boil well
- Add coriander leaves, salt, and ginger ;mix well
- Pressure cook for 10 whistles and simmer for 5 minutes
- Check if chickpeas are cooked well
- Grind curd and cooked Chana; add
- Furthermore, add coconut milk and the required water; boil well
Video
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