Ingredients
- 1 1/2 cups black chickpeas kala chana soaked overnight
- 1 1/2 cups yogurt
- 4 teaspoons chickpea flour besan
- 1 teaspoon ground turmeric
- salt to taste
- 1/2 teaspoon red chile powder cayenne pepper
- 2 teaspoons ground coriander
- 1 teaspoon garam masala
- 3 chiles chopped
- 3 tablespoons ghee
- a pinch asoefetida
- 1 teaspoon cumin seed
- 2 tablespoons cilantro leaves finely chopped
Instructions
- Cook chickpeas in 4 cups water until peas are tender.
- Drain, but reserve the cooking liquid.
- Coarsely mash the cooked peas.
- In a bowl, combine yogurt, besan, turmeric, red chile, coriander, salt and garam masala. Mix well.
- Add chiles and 1 cup of the reserved liquid. Stir to combine.
- In a pot, heat ghee. Add asoefetida, chiles and cumin seed.
- When they start to crackle, add yogurt mixture. Stir to combine.
- Add mashed chana and stir to combine. Bring to a boil.
- Reduce to a simmer and cook for 5 minutes.
- Add cilantro and adjust salt, if necessary.
- Serve with puri or paratha.
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