
ELEMENTS:
150g Kabuli chana
1 bunch of coriander leaves
3 tbsp mint leaves
3 green chillies, pounded
½ inch ginger piece
3 garlic pods
2 pinches soda
A pinch of asafetida
½ tsp turmeric powder
4 strands of imli, immersed in water
1 onion, cut up, for decorate
1 tomato, cut up, for decorate
1 tbsp coriander leaves, for decorate
3 leaves of bread
2 tsp grease
1 ½ tsp salt
PROCESS:
1. Immerse the Kabuli chana overnight.
2. Pound the coriander leaves, along with green chillies, mint leaves, ginger and garlic and keep aside.
3. Pressure-cook the chana with a pinch of soda for 4-5 whistles.
4. Heat grease in a pan and add the asafetida and the ground coriander paste to it.
5. Blend in the chana and add the powdered spices and salt.
6. Add the imli strands and boil for 10 minutes.
7. Take away and dish up warm with bread loaves.



