Ingredients:

1 cup Black Chickpeas (Kala Channa)
2 tbsp Ghee or oil
1 onion chopped finely
2-3 green chillies slit lengthwise
2 Green Cardamoms + 1 bay leaf + 1 inch piece Cinnamon
1 tsp Cumin seeds
¼ tsp Asafoetida
1 onion chopped
2 tbsp gram flour / Besan
½ tsp Turmeric powder
1 tsp Chilli powder
2 tsp Chaat Masala powder
1 ½ cups beaten Yoghurt
Salt to taste
Few coriander leaves for garnishing

Recipe:

Soak the black channa in water for 6-8 hours or overnight. Drain and pressure cook till well cooked. Drain and reserve the cooking liquid. Place the cooked chickpeas in a bowl and ligthly mash them.

In a mixing bowl, blend the yoghurt, besan, turmeric, chilli powder, chaat masala and salt. Make a smooth paste without lumps. Add half cup of the reserved liquid and mix. Set aside.

Heat ghee in a pan. Add aesafoitida, cumin seeds, cardamoms, cinnamon and bay leaf. When the cumin begins to sizzle, add the chopped onions and chopped green chillies. Saute till onions are soft and transparent.

Add the yogurt mixture and mix well. Add enough water to get the consistency of you choice. Add the boiled chickpeas. Bring to a boil and then lower heat and let simmer for a few minutes.

Garnish with coriander leaves and serve hot.

Cooking time: 45 mins
Serves: 3-4