Ingredients

The following ingredients have 4 Servings
  • 1 cup Black Chickpeas / Kala Chana
  • 2 cups Yogurt (whisked)
  • 3 tbsp Chickpea flour / Besan
  • 1 1/2 tbsp Oil and/or ghee
  • 1 tsp Cumin seeds
  • 3 Green chilies (thinly sliced)
  • 1/4 tsp Asafetida
  • 2 tsp Red chili powder (I use Kashmiri chili powder)
  • 1/2 tsp Turmeric powder
  • 1 tbsp Cumin and coriander powder / Dhania Jeera powder
  • to taste Salt
  • 2 tbsp Cilantro (for garnish)

Instruction

  • Wash and soak the black chickpeas for 6 to 8 hours. Change the soaking water and add fresh water to immerse the beans.
  • Cook the chickpeas in a pressure cooker with enough salt for 4 to 5 whistles. The black chickpeas takes longer time than the white ones to cook. If using Instant pot for cooking the beans, set it on the beans setting.
  • Whisk the yogurt and add about a cup of water to it. Add all the dry ingredients; besan, red chili powder, dhania jeera powder, turmeric powder, and just enough salt. Remember that the chickpeas is cooked with salt, so just add enough salt for the yogurt.
  • Whisk it well to clear any lumps and keep it aside.
  • In a pan, heat the ghee/oil and add the cumin seeds. Let it crackle and then add the asafetida and green chilies. Let it fry for about 15 seconds.
  • Add the whisked yogurt mixture to the pan and mix well. Let it come to a boil and then simmer for about 10 minutes.
  • Now add the cooked chickpeas and mix well. Adjust the consistency of the gravy by adding more water if needed.
  • Let the subzi simmer for 10 more minutes for the flavors to combine. Garnish with cilantro and serve hot with roti or rice.