Ingredients
- 2 cups soaked Kabul channa / chole / senagalu / chickpeas
- 3 cups or 2 cups finely chopped palak / palakura / spinach
- ¾ tsp. Coriander / daniya powder
- ¼ tsp. Cumin / jeera powder
- ⅛ tsp cumin / jeera
- 2 to 4 green chilies
- ½ tsp. Pepper corn (optional)
- ½ inch ginger sliced thinly or grated ginger
- 2 tsps. light Oil
- Pinch of hing
- ⅛ tsp. Turmeric
- coconut for garnishing (optional)
- Amchur powder or tamarind paste or lemon juice as needed
Method
- Wash and soak chickpeas in lot of water for at least 6 to 8 hours
- Add them to a pot and cook them till fully done. They can be pressure cooked too.
- To a blender jar, add ⅓ to ½ cup of boiled chickpeas,spinach and stock left after cooking chickpeas . Grind them to smooth and keep aside.
- Add oil to a pan and heat up. Throw in cumin, pepper corn, ginger. Fry till the ginger turns aromatic, add hing
- Add left over chick peas and any leftover stock, amchur, turmeric, coriander powder, cumin powder. Cover and simmer for 2 minutes
- Add pureed mix and cook until the gravy leaves the sides of the pan.You can add in a dash of butter or cream if you prefer to enhance the taste
- Garnish with grated coconut or cream.
- Serve hot with rice or chapathi
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