1 1/2 cup (375 ml) chickpeas, soaked overnight

4-6 cups (1.5 L) water

1 tablespoon ghee

1/2 teaspoon urad dal

1/2 teaspoon cumin seeds

1/2 teaspoon fennel seeds

1/2 teaspoon mustard seeds

Pinch hing

1 teaspoon minced fresh ginger

5 curry leaves

1/2 teaspoon turmeric

1/2 teaspoon salt

Handful chopped fresh cilantro

1. Combine chickpeas and 6 cups water in a large pot. Bring to a boil, then lower heat and simmer for 2 hours or until soft. Alternatively, you can cook the chickpeas in a pressure cooker with 4 cups water for 20 minutes.

2. Melt ghee in a medium pot. Add urad dal, cumin seeds, fennel seeds, mustard seeds, and hing and fry over low to medium heat until golden brown, about 3 minutes. Add ginger, curry leaves, turmeric, and salt and cook for 30 seconds. Add cooked chickpeas with the cooking water and simmer for a few minutes.

3. Garnish with cilantro.



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