Follow these steps for perfect results
Kala Chana (Brown Chickpeas)
soaked overnight
Phool Makhana (Lotus Seeds)
Dates
pitted
Raisins
Fresh cream
Bay leaf (tej patta)
Cinnamon Stick (Dalchini)
Coriander Powder (Dhania)
Red Chilli powder
Fennel seeds (Saunf)
Turmeric powder (Haldi)
Salt
Soak kala chana in water overnight.
Pressure cook the soaked kala chana with bay leaf and water for about 4 whistles.
Heat a kadai (wok) with oil.
Add cloves and cinnamon stick to the hot oil and fry for about 10 seconds.
Add cooked kala chana along with coriander powder, red chilli powder, fennel seeds, and turmeric powder.
Cook until the raw smell of the spices disappears.
Add the pitted dates and fresh cream.
Bring the mixture to a boil.
Check for salt and adjust accordingly.
Before serving, add the lotus seeds.
Serve hot with Bengali Luchi or phulka.
Expert advice for the best results
Adjust the amount of red chilli powder according to your spice preference.
Soaking the chickpeas overnight is essential for even cooking.
Garnish with chopped coriander leaves for added freshness.
Everything you need to know before you start
15 mins
Can be made 1-2 days in advance.
Serve in a bowl, garnished with fresh cream and chopped cilantro.
Serve hot with Luchi, Phulka or Roti.
Serve as a side dish with rice.
Cools the palate.
Off-dry Riesling complements the sweetness.
Discover the story behind this recipe
A regional specialty showcasing local ingredients.
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