- Meetha Soda (Cooking Soda) 1/2 Tsp
- Pani (Water) 2 Glass
- Chanay (Chickpea) 1 Cup or 250 Grams
- Namak (Salt) 1 Tsp
- Tail (Oil) 1 Cup
- Pyaz (Onion) 2 Medium
- Lehsan Adrak Paste (Ginger Garlic Paste) 2 Tbsp
- Tamatar (Tomato) 1 Large
- Kali Mirch (Black Pepper) 1 Tsp
- Kuti Lal Mirch (Chili Flakes) 1 Tsp
- Lal Mirch (Red Chili Powder) 1 Tsp
- Namak (Salt) 2 Tsp Or To Taste
- Haldi (Turmeric Powder) 1-1/2 Tsp
- Dhaniya Powder (Coriander Powder) 1-1/2 Tsp
- Garam Masala 1-1/2 Tsp
- Aloo (Boiled Potato) 1 Large
- Zeera (Cumin Seeds) 1 Tsp
- Hari Mirch (Green Chilies) 3-4
- Hari Mirch/ Dhaniya (Green Chilies/ Coriander) For Garnishing
Soak chickpea overnight 1/2 tsp cooking soda (meetha soda) and then wash it 5-7 times.
In pressure cooker, add soaked and washed chickpea, 3 glass water, 1 tsp salt and pressure cook chickpea until 110% cooked.
In wok, add oil, add onion and fry until translucent.
Add ginger garlic paste and fry until onion is golden brown.
Add tomatoes, black pepper, chili flakes, red chili powder, salt, turmeric powder, coriander powder, garam masala, boiled chickpea approx. 4 tbsp and cooking until tomatoes become soften.
Once Masala cooled down, grind it (DO NOT ADD WATER) and make paste.
In same wok/ oil, add cumin seeds, add grinded paste, boiled potato (roughly mashed), chopped green chilies and cook for 5 minutes.
Add boiled chickpea including stock and cook on low flame for 10-15 minutes.
Garnish with coriander and green chilies.
Enjoy in Sehri with your family.