Ingredients
- 0.5 cup Black chickpeas/ kala chana (washed and soaked overnight)
- 1 tsp Salt (Or as per taste)
- 1 tbsp Oil
- 1 pinch Asafoetida/ Hing
- 0.5 tsp Cumin Seeds/ Jeera
- 1 large onion (Chopped lengthwise)
- 1 tbsp Ginger (Grated)
- 1 tsp Red Chili Powder
- 2 tbsp Coriander Powder/ Dhaniya
- 1 tsp Dry Mango Powder/ Aamchur (Or lemon juice)
Servings: people
Instructions
- Wash soaked chana again and boil with salt in a pressure cooker.
- Heat oil in a pan, add hing and jeera, let it cracker. Then add onion and fry till pink. Add ginger paste and fry. Add red chili powder, dhaniya powder and fry.
- Now add boiled and then drained chana and mix well. Sprinkle some water, cover the pan and cook for another 6-7 minutes at low flame.
- Add lemon juice or aamchur powder, mix well.
- Serve hot with puri for perfect healthy breakfast. You may also serve it with chapati, paratha, rice or bhatura.
Recipe Notes
- You may reserve this healthy drained water after boiling the chana and use it either to cook rice, add to any gravy or soup or you may feed a little quantity to toddler or infant.
- Adjust chili and salt as per your taste.
- If you do not want onion, omit it from recipe, you may also fry chopped tomato with masala.
"Be Vegetarian Be Happy"
"Live and Let Live"
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