Ingredients
Dal:
- 200 g chickpeas, soaked overnight
- 1/2 cinnamon stick
- 1 black cardamom pod
- 2 cloves
- salt to taste
Gravy:
- 1 ts cumin seeds
- 2 onions, chopped
- 1 ts ginger paste
- 1/2 ts garlic paste
- 250 g tomatoes, pureed
- 1 ts red chili powder
- 1/4 ts turmeric powder
- 1 ts garam masala
- 1 ts coriander powder
- 1/2 ts cumin powder
- 1/4 ts dry mango powder
- salt to taste
Garnishing:
- 2 tbs coriander leaves, chopped
Preparation
1. Drain the soaked chickpeas in a sieve, place them in the big pot, add 2 cups of water. Add whole spices cinnamon, cardamom, cloves along with salt. Close the pot with Secuquick softline and heat the pot on highest level up to turbo window. Switch to a low level and cook for approx. 2 minutes in turbo area.
2. When the cooking time is completed, place the pot in a separate inverted lid and allow it to depressurize by itself.
3. For the gravy, add cumin seeds and onions in a small pot. Heat the pot on highest level up to the roasting window, switch to a low level and roast till onion turn light pink in color. Add ginger and garlic paste, roast for approx. 1 minute, add tomato puree along with the spice powders and salt to taste.
4. Remove Secuquick and add the prepared gravy to the cooked chickpeas. Close the pot with Secuquick again. Heat up the pot on highest level up to soft window, switch to a low level and cook for approx. 1 minute in soft area.
5. At the end of cooking time, place the pot in a separate inverted lid and allow it to depressurize by itself.
6. Remove Secuquick, add chopped coriander leaves and serve hot with roti or rice of your choice.
Tip
- Please note, that chickpeas should be soaked overnight.
This recipe has been tested and approved by AMC.
Reviews