Dahi Chane ki Subzi

Serves 4

• 1 cup soaked kala chana (brown chick peas)
• 1/2 tsp cumin seeds (jeera)
• 1/4 tsp mustard seeds ( rai / sarson)
• 2 bayleaves (tejpatta)
• 4 whole dry kashmiri red chillies
• 1/8 tsp asafoetida (hing)
• 1 tsp ginger-green chilli paste
• 1 tsp chilli powder
• 1/4 tsp turmeric powder (haldi)
• 1 cup curds (dahi)
• 2 tsp besan (Bengal gram flour)
• 4 tbsp chopped coriander (dhania)
• 1 tbsp oil
• salt to taste

1. Heat the oil in a pressure cooker, add the cumin seeds, mustard seeds, bay leaves, red chilies and asafoetida. When the seeds crackle, add the red chana, ginger-green chilli paste, chilli powder, turmeric powder and salt with 2 cups of water.
2. Pressure cook for 2 to 3 whistles till the channa is cooked.
3. Whisk the curds and gram flour together and add the mixture to the cooked chana. Bring to a boil and simmer for 4 to 5 minutes. Stir this continuously till the mixture comes to a boil since the curds can split if they are not stirred.
4. Serve hot garnished with the coriander.