Cuisine
Turkey
Total Time
12 h 55 minutes
Servings
4
– Black Chickpeas / Kala Chana – Yogurt whisked – Chickpea flour / Besan – Oil and/or ghee – Cumin seeds – Green chilies thinly sliced – Asafetida – Red chili powder I use Kashmiri chili powder – Turmeric powder – Cumin and coriander powder – Salt – Cilantro for garnish
– Wash and soak the black chickpeas. Change the soaking water and add fresh water to immerse the beans. – Cook the chickpeas in a pressure cooker with enough salt The black chickpeas takes longer time.
– Whisk the yogurt and add about a cup of water to it. Add all the dry ingredients; besan, red chili powder, dhania jeera powder, turmeric powder, and just enough salt. – Whisk it well to clear any lumps and keep it aside.
– In a pan, heat the ghee/oil and add the cumin seeds. Let it crackle and then add the asafetida and green chilies. Let it fry. – Add the whisked yogurt mixture to the pan and mix well. Let it come to a boil and then simmer.
– Now add the cooked chickpeas and mix well. Adjust the consistency of the gravy by adding more water if needed. – Let the subzi simmer for 10 more minutes for the flavors to combine.
Garnish with cilantro and serve hot with roti or rice.