Spicy Dry Black Gram/vibsk-19

रेसिपी हिन्दी में पढ़ें: चटपटे सूखे काले चने

Ingredients :

	Ingredients:		Quantity:
1.	Black (Chickpeas) Gram	:	200 g
2.	Onions	:	2 (medium size)
3.	Tomatoes	:	2 (medium size)
4.	Green Chillies	:	7-8
5.	Coriander Leaves	:	A small bunch
6.	Red Chilli Powder	:	1 tsp
7.	Dry Mango Powder (amchoor)	:	½ tsp
8.	Asafoetida	:	½ tsp
9.	Cumin Seeds	:	1 tsp
10.	Roasted Cumin Seeds Powder	:	1 ½ tsp
11.	Coriander Powder	:	1 ½ tsp
12.	Salt	:	To Taste
13.	Chaat Masala	:	1 ½ tsp
14.	Lemon	:	1
15.	Oil	:	1 tbsp

 Method :

1. Soak black gram for 8-10 hours.
2. Cut onions & tomatoes semi-circle rings. Keep aside.
3. Split green chillies in halves.
4. Chop coriander leaves & keep aside.
5. Rinse & transfer black gram to pressure-cooker.
6. Add water, asafoetida & salt.
7.  Pressure cook on high flame till 1^st whistle.
8. Bring down the flame to low & boil for 15 minutes.
9.  Rinse water & mash coarsely half of the boiled black gram.
10. Add rest of the black gram to mashed black gram. Mix well.
11. Add a little black (chickpeas) gram stock.
12. Add salt (to taste), chilli powder, dry mango powder, roasted-cumin powder & chaat masala to boiled black gram. Mix well.
13. Squeeze ½ lemon in & mix well.
14. Heat oil in tempering pan & bring down the flame to low.
15. Add cumin seeds, asafetida & coriander powder.
16. When tempering is ready, pour it over the black gram. Mix well.
17. Add finely chopped coriander leaves & mix well.
18. Add layers of onion & tomato rings on top. Add green chillies too.
19. Sprinkle roasted-cumin powder, chaat masala & salt on top.
20. Squeeze in remaining the ½ lemon on dry black (chickpea) gram.
21. Spicy dry black gram is ready.

Serve Dry Black Gram with Puri/Paratha in breakfast. Or can eat as it is, it’s a complete meal in itself.

Watch The Video Here:

Recipe Step By Step With Pics:

Step-1

1. Soak black gram for 8-10 hours.

Step-2

2. Cut onions & tomatoes semi-circle rings.Split green chillies in halves. Chop coriander leaves & keep aside.

Step-3

3. Rinse & transfer black gram to pressure-cooker. Add water, asafoetida & salt. Pressure cook on high flame till 1^st whistle. Bring down the flame to low & boil for 15 minutes.

Step-4

 4. Rinse water & mash coarsely half of the boiled black gram. Keep the rinsed water aside. Add rest of the black gram to mashed black gram. Mix well. Add a little black (chickpeas) gram stock.

Step-5

5. Add salt (to taste), chilli powder, dry mango powder, roasted-cumin powder & chaat masala to boiled black gram. Mix well.

Step-6

6. Squeeze ½ lemon in & mix well.

Step-7

7. Heat oil in tempering pan & bring down the flame to low. Add cumin seeds, asafetida & coriander powder. When tempering is ready, pour it over the black gram. Mix well.

Step-8

8. Add finely chopped coriander leaves & mix well.

Step-9

9. Add layers of onion & tomato rings on top. Add green chillies too.

Step-10

10. Sprinkle roasted-cumin powder, chaat masala & salt on top.

Step-11

Squeeze in remaining the ½ lemon on dry black (chickpea) gram. Spicy dry black gram is ready.

Serve Dry Black Gram with Puri/Paratha in breakfast. Or can eat as it is, it’s a complete meal in itself.