Ingredients
2cup Kabuli Channa (chickpeas)
¼ sp Kalonji
¼ sp Haldi (turmeric powder)
1 ½ sp Zeera powder
2 sp Amchur powder
1 ½ sp Chilli powder
4-5 Green chillies slit
1 ½ sp Oil
Salt to taste
Hara Dhania (Coriander leaves) for garnish
Method
Soak Channa overnight.
Cook channa with salt in cooker.After it gets cool strain (reserve water of cooked
channa)
Heat oil add kalonji
Add zeera powder, amchur powder, chilli
powder and haldi
Mix all masala well see that masala do not get brunt, add
boiled channa mix well add water (channa cooked water). Stir well close the led
and cook.
Once it starts boiling smash some channa using a spoon and leaves
it to boil again.
Once it starts boiling, add hara dhania, (coriander leaves)
chopped and slit green chillies and cook for 5minutes.
Garnish with chopped hara dhania (coriander leaves) and
serve with poori or bread.
Note:-
English name of Kalonji is Nigella sativa; but some call it
as black onion seed, black caraway, or black cumin.
To get light brown colour on channa Add ¼ cup of tea decoction while
cooking channa in cooker.
