by BETHICA DAS
Added to 7 cookbooks
This recipe has been viewed 8938 times
This is a recipe from the state of himachal pradesh. It is chickpeas cooked in yoghurt gravy. Very simple to make and tastes absolutely delicious.
- Soak the rice overnight or for atleast an hour and grind into a paste. Keep aside.
- Heat oil in a pan and temper with cumin seeds, cardamoms, cinnamon, cloves and asafoetida.
- Add the turmeric powder and coriander powder and saute for few seconds.
- Add the boiled chickpeas and combine well. Then add the blended yoghurt and keep stirring continuously on low flame for 7-8 minutes.
- Now add the ground rice paste, ghee and salt and cook for 4-5 minutes.
- At this point the gravy should have reduced and become slightly thick.
- Remove from the fire and serve, garnished with coriander leaves
This recipe was contributed by BETHICA DAS on 02 Apr 2013HI, I AM BETHICA DAS, LIVING IN SHARJAH WITH MY HUSBAND, PIJUSH DAS, WHO IS A SENIOR LECTURER AT A B...
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