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

Salt

                    

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 .