INGREDIENTS
- 1 cup boiled chickpeas (chole)
- ½ cup hung curd
- ½ cup chopped tomato
- 1 tablespoon ginger-garlic paste
- ½ tablespoon jaggery
- 1 tablespoon tandoori masala
- 1 tablespoon kasoori methi
- 1 teaspoon cumin powder
- 1 teaspoon cumin seeds
- 2 to 3 cloves
- 4 to 5 peppercorns
- 1 bay leaf
- 2 cardamoms
- 6 to 7 mint leaves
- 1 teaspoon oil
- Salt to taste
METHOD
- In a bowl, add the salt, tandoori masala, kasoori methi, cumin powder, ginger-garlic paste, jaggery and curd. Mix in the boiled chickpeas and let them marinate for 30 minutes.
- Now, heat the oil in a wok and add the cumin seeds, cloves, peppercorns, bay leaf, cardamoms and tomatoes and cook till the tomatoes are soft.
- Add the marinated chickpeas and cook covered for 10 minutes.
- Adjust the seasoning and add mint leaves, cover it up and put off the flame.
- Serve hot with roti or rice.
Rakshita Dwivedi is an entrepreneur who runs Recipe Dabba, which empowers kids with healthy food choices and uses cooking as a gender agnostic life skill. She has won many awards including the Orange Flower Award, Women Disruptors Award, Homepreneur Award and Web Wonder Women awarded by the Ministry of Women and Child Development. For more recipes, follow her on Instagram @recipe_dabba
ACTIVITY: Eat Me, If You Can
Can you eat their seeds?
