This classic Himachali recipe is wholesome and full of the warming flavours of whole spices.
INGREDIENTS
1 cup kabuli chana, soaked overnight
½ cup curd
Whole spices (bay leaf, cinnamon, cardamom, black peppercorns and cloves)
1 teaspoon each garam masala, turmeric powder, chilli powder, coriander powder and cumin powder
½ teaspoon amchur powder
1 teaspoon cumin seeds
2 Kashmiri red chillis
Chopped coriander leaves
Salt to taste
Mustard oil
METHOD
In a pressure cooker, add some water and the soaked chana. Add 1 bay leaf, ½ teaspoon garam masala and salt to taste.
Pressure cook the chana for 3 to 4 whistles (or until well cooked).
In a bowl, mix the curd and add all the powdered spices, amchur powder and salt.
Now heat the mustard oil in a kadai. When it is hot, add the cumin seeds, Kashmiri red chillis, bay leaf, cinnamon, cardamom, black peppercorns and cloves.
Now add the spiced curd and mix well.
Keep stirring continuously on a low flame or else it will curdle.
Now add the boiled chana and its stock and mix well.
Mash a few chanas to thicken the gravy.
Put the lid on and let the curry cook for 5 to 7 minutes on a low flame.
Sprinkle some coriander leaves and serve with rice or roti.
Mayura Sidharth is a nutritionist, health coach and founder of
The Tiny Tiffins. The Tiny Tiffins is a venture that aims to inculcate
healthy eating habits in kids. You can reach her on
Instagram and Facebook @thetinytiffins