Follow these steps for perfect results
Green Chickpeas
fresh or frozen
Green Chilies
chopped
Garlic
minced
Salt
to taste
Water
as needed
Oil
for tempering
Cumin Seeds
Yogurt
Combine green chana, green chilies, garlic, water, and salt in a mixer grinder.
Grind to a smooth paste.
Heat oil in a pan or wok.
Add cumin seeds and let them splutter.
Add yogurt and stir continuously for 1 minute.
Add the green chana paste.
Cook for 2 minutes, stirring continuously.
Turn off the heat and serve.
Expert advice for the best results
Adjust the amount of green chilies to your spice preference.
Add a squeeze of lemon juice for extra tang.
Roast the cumin seeds lightly before tempering for a more intense flavor.
Everything you need to know before you start
5 mins
Can be made a day ahead and stored in the refrigerator.
Serve in a small bowl as a condiment, garnish with a sprig of cilantro.
Serve with Indian breads like roti or naan.
Serve as a side dish with rice and dal.
Serve as a condiment with snacks like samosas or pakoras.
Pairs well with the spice and herbs.
Discover the story behind this recipe
A common condiment in Rajasthani cuisine.
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