Saturday, October 31, 2009

Rajasthani Kala Chana

Kala Chana - 1 cup soaked overnight and cooked till soft with some salt and turmeric. Mash half of the chana with a fork.

Oil - 1 tbsp
Cumin Seeds - 1/2 tsp
Hing / Asafoetida - 2 pinches

Curd- 1 cup
Besan - 1tbsp
Red chili powder - 1/2 tsp

Mix curd, besan, red chili powder, salt together and beat till soft. Add 1 cup water to it.
Heat oil in a pan. Temper hot oil with jeera and hing.

Then add the cooked chana and stir for some time. Add the curd mixture and cook well till it reaches a thick consistency.

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