Ingredients Kabul Channa (ChickPea) : 1 cup Red Chillies : 2 Garlic : 2 cloves Coconut scraping : 1tbsp Cumin : ½ tsp Turmeric Powder : ½ tsp Mustard : ½ tsp Corainder Leaves (minced) : 1 tbsp Curry Leaves : 1 twig twig Asafoedita : a pinch Salt to taste Oil : 1 tsp
Process Soak Kabul Channa overnight. Cook with little salt and keep aside. Grind Red Chillies, Garlic, Garlic, Coconut, Cumin, Turmeric Turmeric Powder and 1 tbsp tbsp of Cooked Channa. Heat oil in the frying pan , put mustard, wait till it splutters. Add Asafetida, Curry leaves, Ground masala, Salt and Cooked Channa. Mix in medium heat. Garnish with Corainder leaves and serve.
