A vegan Punjabi style dish that pairs beautifully with puris. Enjoy!
INGREDIENTS:
150g black chana
1 tbsp turmeric powder
1 tbsp red chilli powder
2 tbsp jeera-dhaniya (cumin-coriander) powder
4 tbsp mustard oil
1 tbsp jeera (cumin) seeds
1 tbsp saunf (fennel) seeds
1 tsp hing (asafoetida)
2 tsp chaat masala or aam choor
1 tbsp garam masala
1 tbsp kasuri methi
1-2tbsp coriander leaves
PROCEDURE:
Boil 150g black chana in the pressure cooker for 6 whistles on medium heat.
In a heated pan, add mustard oil and once the oil is smoking hot, add jeera and saunf seeds and let them pop.
In a small bowl, add turmeric powder, red chilli powder, jeera dhaniya powder and 4-5tbsp water. Mix well into a paste.
Add this spice paste into the hot pan and sauté for 5 minutes on low heat.
Add chaat masala or aamchoor and garam masala. Sauté
for 2 minutes.
Add kasuri methi and boiled chana. Mix well, cover with lid and cook for 5 minutes on low heat.
Best served with puris or rotis.
Watch recipe video below:
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