Serves : 4
 Required
ingredients
1 Cup Chana
Besan (Gram flour) - 6 tsp.
Wheat flour - 2 tsp
Sour butter milk - 2 cups
Ginger chopped - 1 small piece
Green chilli, chopped - 1
Fresh lime juice - 1 tsp
Water 4-6 cups
Coriander leaves, finely chopped - 1 cup
Oil - 2 tsp
Salt to taste
Spices
Red chilli powder - 1 tsp
Turmeric powder - 1/4 tsp
Cummin seeds - 1/4 tsp
Mint powder, dry - 1/2 tsp
Amchur (dry mango powder) - 1/2 tsp
Hing (Asafoateda) - 1 small piece
Method
1. Wash chana and soak in 4 cups of water over night.
2. Boil the chana over medium heat until it becomes soft for
about 15 minutes (1 minute in pressure cooker). Drain the water from the chana. Do not
throw the water.
3. Add 1cup water to butter milk. Add gram flour and wheat
flour and mix thoroughly.
4. Take oil in a deep skillet. Put on medium heat, pour oil.
When the oil becomes hot, add cummin seeds. When the cummin seeds splutter, add all the
spices, greeen chilli and ginger. Cook for 5 minutes. Add chana and lime juice and stir
well. ( You can adjust the quantity of lime juice and amchur powder according to your
taste and the level of sourness of butter milk.)
5.Transfer the solution of step 3 into the skillet, add more
water to a desired consistency, and put over medium heat. Cook for 15-20 minutes, stir
occasionally.
Sprinkle coriander leaves. Serve hot with chappati, roti,
tortilla, bread, plain rice, etc.
| Veg Side Dishes
|
Non-Veg Side Dishes
|
| Main Dishes
|
Special Menu
|
| Snacks
|
Salads & Soups
|
| Desserts
|
Sweets
|
| Drinks
|
|
