Moong Daal Dhokle

Bread Pudding

Dhaniyaay Choley- Choley with twist

This experiment turned out to be really tasty... this evening i wanted to make bengali chickpeas.

basically i didn't have chana masala... So here it is...

1 onion chopped

4 cloves of garlic chopped/grated

1/2 inch ginger chopped/grated

1 tomato pureed

3 cups boiled bengal chickpeas

1 cup coriander leaves

1 green chilli

Salt, turmeric & oil to taste

1 bay leaf

For masala:

1/2 teaspoon jeera/cumin seeds

1 teaspoon sunf/fennel seeds

1/2  teaspoon black pepper

Saute these spices and grind them well

Procedure:

Make a paste of corainder leaves and green chilli.

Heat oil in a wok. add bay leaf and fry for a while. 

Add chopped onions and fry till they turn light pink. 

To this add garlic & ginger. 

When you get that awsm smell, add the tomato pure,e  turmeric, and salt

Add coriander-chilli puree to this

When the oil seperates, add boiled chickpeas and toss them for 5-7 minutes.

Add water and bring it to boil.

Now add the ground masala. Saute till the gravy consistency is perfect to match your accompaniment.

Serve with hot chapati or paratha....