CHICKPEAS IN CURD

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Chickpeas are rich in proteins and here is an instant method to cook these seeds:

  • Use a pressure cooker to cook these seeds.
  • To oil (add to it a small amount of ghee – clarified butter) add fenugreek seeds and cumin.
  • In the hot oil, at first sauté mashed garlic followed by thinly sliced onions. Add mashed ginger and tomato puree in it.
  • To the thick paste add salt; turmeric, chilli, coriander powder; and garam masala  – stir the mixture.
  • Pour in the chickpeas (previously soaked in water for about 8 -12 hours), stir the gravy.
  • Add water totally immersing the peas. Cook it in low flame for about 30 minutes.
  • Add whisked curd and chicken stock to the gravy and bring it to boil in low flame.

HAPPY EATING! (Nutritious … isn’t it?)

About mirandavoice

My interest in writing expands to travel, history, social and general topics. My articles are based primarily on my observations and curiosity in life. You will find the links of my articles in my Twitter account: mirandapresence My blog mirandavoice.com displays my thoughts. My blog masalahealth.wordpress.com (Quick Indian recipes – Easy, healthy,delicious) has recipes of my innovation in Indian cuisine. Journey along with me into the world of curiosity, Thank you. Sylvia Miranda (mirandapresence@gmail.com)
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