Ingredients: –

1 cup soaked kala chana (brown chick peas)
1/2 tsp cumin seeds (jeera)
1/4 tsp mustard seeds ( rai / sarson)
2 bayleaves (tejpatta)
2 whole dry kashmiri red chillies
a pinch of asafoetida (hing)
1 tsp ginger-green chilli paste
1 tsp chilli powder
1/4 tsp turmeric powder (haldi)
1 cup curds (dahi)
3 tbsp besan (bengal gram flour)
4 tbsp chopped coriander (dhania)
2 tsp oil
salt to taste


  1. Heat the oil in a pressure cooker, add the cumin seeds, mustard seeds, bay leaves, red chilies and asafoetida.
  2. When the seeds crackle, add the kala chana, ginger-green chilli paste, chilli powder, turmeric powder and salt with 2 cups of water.
  3. Pressure cook for 3 whistles till the chana is cooked. Allow the steam to escape before opening the lid.
  4. Whisk the curds and gram flour together and add the mixture to the cooked chana. Bring to a boil and simmer for 4 to 5 minutes. Stir this continuously till the mixture comes to a boil since the curds can split if they are not stirred.
  5. Serve hot garnished with the coriander.

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