INGREDIENTS
Dry Kala Chana
Servings - 2 - 3
INGREDIENTS
Brown chickpeas - 200 grams
Water
Oil - 45 milliliters
Carom seeds - 1 teaspoon
Coriander powder - 3 teaspoons
Red chili - 1/2 teaspoon
Water - 220 milliliters
Salt - 1 teaspoon
Green chili - 2
Lemon juice - 2 tablespoons
Coriander - for garnishing
PREPARATION
1. Soak 200 grams brown chickpeas in water for overnight.
2. Heat 45 milliliters oil in deep pan, add 1 teaspoon carom seeds and stir well.
3. Add 3 teaspoons coriander powder, 1/2 teaspoon red chili and stir.
4. Add 200 grams soaked brown chickpeas, 220 milliliters water, 1 teaspoon salt and mix well.
5. Cover and cook for 40 - 45 minutes.
6. Add 2 green chili, 2 tablespoons lemon juice and mix well to combine.
7. Garnish with coriander.
8. Serve.