Description
A traditional dish from the state of Himachal Pradesh in India, a true favourite of the paharians!
Preparation Time: 40 minutes
Serves: 3 – 4
Ingredients
- 450 gms boiled chickepeas
- 500 gms greek style natural yoghurt
- 1 tbsp cumin seeds
- 3 green cardamoms
- 1 black cardamom
- 2 cloves
- 1 tsp turmeric powder
- 1 tsp red chilli powder
- 3 tsps of coriander powder
- Salt to taste
Pre-preparation
- Blend the gram flour and yoghurt in a blender
- In a pestle & mortar crush all the cardamoms and cloves
Directions
- In a deep pan, heat two tsps. of vegetable oil, add the cumin and crushed green cardamoms.
- Add coriander powder, red chili powder and turmeric
- Mix well and cook for a 30 – 40 seconds.
- Add the chickpeas and mix well with the spices. Cook for 2-3 minutes on high flame and then add green chilies (optional)
- Then, add the yoghurt sauce and mix well. Keep stirring so there are no lumps formed on medium heat
- After a few minutes you should start seeing the oil separating. Orange lines will start forming. Cook for another 5-6 minutes
- Add a pinch of sugar
- Voila! Your dish is ready. Serve with Basmati rice and green chili pickle