Oct 9, 2010

Chane ki Kadhi / Chick Pea in yoghurt gravy

Preparation Time : 20 Minutes
Cooking Time : 15 Minute
Serves: 2

Ingredients :

Chana / Chick pea - 3/4 cup
Yoghurt -  1 cup
Gram Four - 3 tablespoons
Cumin Seeds - 1 teaspoon
Turmeric Powder - 1/2 teaspoon
Red chilli Powder - 1/2 teaspoon
Coriander powder - 1 1/2 teaspoon
Garam Masala Powder - 1/2 teaspoon
Asafoedita - a pinch
Green Chilli - 2 - Slit long
Coriander Leaves - 2 tablespoons - finely chopped
Clarified Butter / Ghee - 2 tablespoons
Oil - 1 tablespoon


Method : 

Soak Chick peas over night with enough water. Drain and pressure cook with 3 cups of water. Keep it aside. Mix yoghurt, gram flour, rest of the masalas and green chilies together with a cup of water without forming lumps. Heat oil and ghee in a pan, add cumin seeds and let it splutter, now add asafoedita and the youghurt mixture, then add chick pea, salt, and left over water from chickpeas. Cook on medium flame for 5 to 7 minutes untill the gravy thickens. If the gravy is too thick add little more of the reserved water. Garnish with chopped coriander leaves. Enjoy with rice or roti. It tasted awesome with both :)

This dish goes to Flavours of Punjab event hosted by Pari of Cooking Good Food and Nayna of Simply.Food .



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