PREPARATION

1. In a bowl, add 340 grams chickpeas, 500 milliliters water and soak for overnight.
2. Take a pressure cooker, add the soaked chickpeas, 800 milliliters water, 1 teaspoon salt and cover it with lid.
3. Cook until you hear 5 - 6 whistles.
4. Open the lid and remove it from heat.
5. In a bowl, add 500 grams yogurt, 1 teaspoon red chili, 1 teaspoon coriander powder, 1 teaspoon salt, 1/2 teaspoon sugar and mix it well.
6. Heat 30 milliliters ghee in a heavy skillet, add 2 pods green cardamom, 1 pod black cardamom, 4 pods cloves, 1 cinnamon stick, 2 dry red chili and stir well.
7. Add 1 teaspoon cumin, 1/4 teaspoon asafoetida and stir again.
8. Add 20 grams cashews, 20 grams raisins and mix it well.
9. Cook for 3 - 5 minutes on medium heat.
10. Add 1/2 teaspoon turmeric and stir again.
11. Then, add the yogurt mixture and mix it well.
12. Bring it to a boil.
13. Cook for 5 - 7 minutes on medium heat.
14. Now, add the boiled chickpeas and mix it well.
15. Again bring it to a boil.
16. Cook for 5 - 7 minutes on medium heat.
17. Add 1 1/2 tablespoons coriander and mix it well.
18. Remove it from heat.
19. Garnish with coriander.
20. Serve hot.

Chana Soya Masala

Servings - 2 - 3

INGREDIENTS
Chickpeas - 220 grams
Water - 1.5 litres, divided
Salt - 1 teaspoon
Water - 500 milliliters
Soya chunks - 110 grams
Salt - 1/2 teaspoon
Oil - 2 tablespoons
Cumin - 1 teaspoon
Coriander seeds - 1 teaspoon
Ginger garlic paste - 1 teaspoon
Green chili - 1 1/2 teaspoons
Onions - 185 grams
Tomato - 200 grams
Turmeric - 1/2 teaspoon
Red chili - 1 teaspoon
Salt - 1/4 teaspoon
Garam masala - 1 teaspoon
Dry fenugreek leaves - 1 teaspoon
Coriander - 1 tablespoon
Green chili - for garnishing