1 cup kabuli chana (White chickpea), soaked overnight and boiled
2-3 green cardamoms
1
4-5 cloves
1 mace
1/4 tsp. asafoetida (hing)
1 tsp. cumin seeds
1 tbsp. coriander powder
1/2 tsp. turmeric powder
1/2 tsp. red chili powder
1/2 tsp. cumin powder
1/2 tsp. garam masala powder
1 tsp. salt or to taste
1 cup yoghurt
1 tsp. ghee
2 tbsp. mustard oil
1 tsp. raw rice
3-4 green chilies
Directions
Boil the chana in 1 1/2 cups water for 5 minutes on a low flame after the first whistle. Soak the rice in water for 15 minutes and grind to a fine paste. Keep aside.
Heat oil in a pan and temper with cumin seeds, cinnamon, cardamoms, cloves, mace and asafoetida.
Add all the dry spices and give it a stir. Then add the boiled chickpeas and combine well. Add the yoghurt and the rice paste.
Keep stirring continuously on medium flame for 8-10 minutes or till the gravy slightly thickens. Add ghee and green chilies.
