- 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
- 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