Split chickpeas (Chana Ki daal)

     Split chickpeas

                   (Chana Ki daal)

INGREDIENTS

Split chickpeas (1 bowl)

Oil (4 to 5 tablespoon)

Onion (1 medium)

Tomatoes (1 medium)

Ginger garlic paste (1 Tablespoon)

Green Chili (1 chopped)

Coriander leaves (For Garnishing)

Lemon Juice (1 Teaspoon)

Salt (1/2 Teaspoon)

Chicken powder (1 Teaspoon)

Red Chili powder (1/2 Teaspoon)

Turmeric powder (1/2 Teaspoon)

Dry Coriander powder (1/2 Teaspoon)

Black cumin seeds (1/3 Teaspoon)

Carom seeds (1/3 Teaspoon)

Dry Fenugreek leaves (1 Teaspoon)

Water (4 to 5 cups)

METHOD

First of all soaked the clean split chickpeas in water for 2 hours.

Take a pressure cooker add oil and  chopped onion. Sauté the onion for 2 minutes on medium flame then add split chickpeas, tomatoes, green chili, ginger garlic paste and all the above mentioned spices. Cook them for 3 to 4 minutes. Add water  and close the cooker. When pressure cooker starts then wait for 10 to 15  minutes for it to be well cooked. Close the pressure cooker. When pressure cooker start then cook it for 15 minutes and open the cooker after 20 to 25 minutes.

{To play it safe, we recommend waiting for 15 minutes after you've turned your cooker off to open it. This will allow enough time for its internal temperature and pressure to drop to safe levels. It's important to note that if the lid seems slightly stuck at first, you'll need to wait a bit longer.}

 Now add Dry fenugreek leaves and lemon juice. Cover the pressure cooker with lid for 2 to 3 minutes on low flame.

INGREDIENTS For FRY

Oil (Half cup )

Onion (1 medium)

Cumin seeds (2 Teaspoon)

Whole Red Chili (3 to 4) optional 

METHOD

Take a pan add oil and onion slice .When onion color change into light brown then add cumin seeds and whole red chili. Fry them for 1 minutes.

PRESENTATION 

Take a deep bowl add cooked split chickpeas in it .Add the fried onion and cumin seeds on split chickpeas. Garnish the split chickpeas with coriander leaves and green chili.

Enjoy this yummy split chickpeas recipe with  salad and ROTI.