Why recepie famous for?
Ingredients
Black chickpeas/ kala chana 1 and 1/2 Cup, boiled,hole red pepper/ sabut lal mirch 7-8,
Cumin seeds 2 tbsp,
Coriander seeds 2 tbsp,
Talhar mirch/ Kashmiri mirch 3,
Tamarind pulp 1 cup,
Brown sugar/ shakar 4 tbsp,
Salt as needed,
Ginger garlic paste 1 tbsp,
Curry leaves 5-6,
Oil 1/2 cup,
Coriander leaves and green chilies for garnish,
Papri as needed
Instructions
Soak chickpeas overnight and boil in the morning.
Dry roast cumin, whole coriander and whole red chili on a pan and then grind it.
Soak Talhar mirch (long red chili) in water for 2 hours. You can soak overnight too. Now in blender add Mirch, Tamarind pulp and brown sugar or shakar. Blend it to form a smooth paste.
In a pot add oil and add ginger garlic paste and Curry leaves, stir for few seconds. Now add Tamarind pulp and cook for few seconds.
Add dry roasted spices which we have made first. cook till oil separates.
Now add chickpeas and salt mix well. Let it cook for 10 minutes.
Garnish with coriander and chilies.
Serve with Papri.
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