* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Soak dry chick peas in an ever silver vessel with hot water for about 5 hours. Then place the vessel in a pressure cooker and cook it. After the 1st whistle, put the flame to low and leave it for 10 minutes. Then switch off the stove & let it cool for about 10 minutes.
2
Heat the oil in a pan and add mustard seeds & cumin seeds. After hearing the cracking sound of the mustard seeds, add finely chopped garlic & onion and sauté them until they turn in to light brown color.
3
Add tomatoes to it and mix it to become a gravy. Now add the cooked chick peas to it.
4
Add turmeric powder, fenugreek powder, channa masala powder & salt. Mix all the spices together.
5
Let the chick peas blend well with the masala and all spices. After few minutes, switch off the stove. Now it’s ready to serve.
Soak dry chick peas in an ever silver vessel with hot water for about 5 hours. Then place the vessel in a pressure cooker and cook it. After the 1st whistle, put the flame to low and leave it for 10 minutes. Then switch off the stove & let it cool for about 10 minutes.
2
Heat the oil in a pan and add mustard seeds & cumin seeds. After hearing the cracking sound of the mustard seeds, add finely chopped garlic & onion and sauté them until they turn in to light brown color.
3
Add tomatoes to it and mix it to become a gravy. Now add the cooked chick peas to it.
4
Add turmeric powder, fenugreek powder, channa masala powder & salt. Mix all the spices together.
5
Let the chick peas blend well with the masala and all spices. After few minutes, switch off the stove. Now it’s ready to serve.
