Ingredients and Methods :--
1/2 cup Brown Chana
(wash and soak in water for 5 hours or overnight).
In a Pressure cooker add Soaked Brown Chana.
1/2 squeezed lemon.
1 Glass Water.
Pressure cooker for 3 whistles on high flame.
Strain the excess water.
In a Pressure cooker
take 3 medium size Potatoes
1 Glass Water
1 squeezed lemom.
Pressure cooker for 3 whistles on high flame.
Heat a pot
Add 2 spoon Oil
Pinch of Hing Powder
1/2 tbsp Akhaa Zeera (cumin seeds).
Kadipatta (curry leaves).
2 medium size chopped Onions.
Salt as per taste.
Cook until light golden.
Powdered spices :---
1/2 tbsp Zeera powder
1/2 tbsp Dhaniya powder
1/2 tbsp Souf powder
1/2 tbsp Kashmir lal mirch powder.
Some water and roast the spices well.
Add Green Chillies, Ginger, Garlic Paste, roast it well.
3 medium size Tomatoes Puree.
Cover and Cook until oil separates.
Add Boiled Brown Chana.
Add boiled Potatoes cut them into pieces.
Cover and Cook for 5 minutes.
Garnish with Kothmir (coriander leaves).
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