- Wash chana and soak in 4 cups of
water over night.
- Boil the chana over medium heat
until it becomes soft for about 15 minutes (1 minute in pressure cooker). Drain the water
from the chana. Do not throw the water.
- Add 1cup water to butter milk. Add
gram flour and wheat flour and mix thoroughly.
- Take oil in a deep skillet. Put on
medium heat, pour oil. When the oil becomes hot, add cummin seeds. When the cummin seeds
splutter, add all the spices, greeen chilli and ginger. Cook for 5 minutes. Add chana and
lime juice and stir well. ( You can adjust the quantity of lime juice and amchur powder
according to your taste and the level of sourness of butter milk.)
- Transfer the solution of step 3 into
the skillet, add more water to a desired consistency, and put over medium heat. Cook for
15-20 minutes, stir occasionally.
Sprinkle coriander leaves. Serve hot with chappati, roti, tortilla, bread, plain rice,
etc.
|
