Ingredients
-
300
-
1
-
2
-
2
-
4
-
1
-
1
-
2
-
2
-
2
-
-
-
-
-
Directions
Steps
|
1
Done
|
Soak Chickpeas Overnight or For at Least 6 Hours. |
|
2
Done
|
Boil Them With Enough Water and Teabags Till They Are Soft. |
|
3
Done
|
Throw Away the Teabags (the Tea Bags Are to Give the Chick Peas a Dark Colour) Traditionally Chana Pindi Was Cooked in an Iron Kadahi (skillet) That Gave the Chickpeas a Dark Colour. |
|
4
Done
|
Heat Oil in an Iron Skillet. |
|
5
Done
|
If You Do not Have One Use a Non Stick Pan. |
|
6
Done
|
Add the Cardomoms. |
|
7
Done
|
After a Minute Add Onions and Saute. |
|
8
Done
|
After About Two Minutes, Add the Roasted Coriander Seeds and the Ajwain Seeds,and Continue to Saute the Onions. |
|
9
Done
|
When the Onions Turn Golden, Add the Gram Flour (besan). |
|
10
Done
|
This Is to Give Body to the Curry. |
