Ingredients
The following ingredients have 2 Servings
- ½ cup dried chickpeas ((or 1½ to 2 cups cooked or canned chickpeas))
- 1 onion ((small, chopped finely))
- 1 tomato ((small, deseeded & chopped finely))
- ¼ cup cucumber ((chopped, optional))
- 2 sprigs coriander leaves ((chopped finely))
- 1 to 2 green chili (chopped)
- 1 to 2 tablespoon tamarind chutney (or lemon juice (refer notes))
- ½ teaspoon chaat masala ((adjust to taste))
- ½ teaspoon roasted cumin powder ((optional))
- ¼ to ⅓ teaspoon salt ((adjust to taste))
- 2 tablespoons sev (/ boondi/ farsan/ mixture or corn flakes)
- 2 tablespoons curd (/ dahi)
- 1 teaspoon green chutney
- 1 small potato (diced and boiled or air fried)
Instruction
- Rinse chickpeas well under running water at least thrice. Soak them in lot of water for at least 6 to 8 hrs or overnight.
- Later drain the water and add them to the cooker.
- Pour water just enough to cover them or about 1 cup. Cover the pressure cooker.
- Pressure cook for 3 to 4 whistles on a medium flame or in the instant pot for 16 minutes. You can even cook in a pot with enough water to cover them. Chana should be soft and cooked well but not mushy.
- When the pressure drops, open the cooker and drain off the water. Add it soups, curries, rasam, sambar or make dough.
