with huma

Chickpeas n Besan

Three tasty steps

Overview

Also known as besan kay cholay. This is chickpeas cooked in Kurri (meaning besan and yogurt sauce).

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…For any of my chickpeas recipes I like to boil the chickpeas, the cans of chickpeas just don’t have the right texture. Once you start boiling your chickpeas and beans you will never use a can again!! This is best made with yogurt that is a bit sour otherwise you will not get the right taste, leave your yogurt sitting on the counter overnight for it to turn sour.

Instructions

Ingredients:

1 ¼ cup dry chickpeas (equivalent to about 4 cups cooked chickpeas)

1 tsp salt

1 onion sliced finely

Few tbsp oil

½ tsp cumin

1 tbsp garlic

1 tbsp ginger

1/3 tsp red pepper

3 tbsp besan (gram flour)

¾ cup yogurt

½ cup of water from the cooked chickpeas

Garam Masala for garnish (optional)

Cilantro – chopped for garnish (optional)

Step 1: Boil the Chickpeas

1 ¼ cup dry chickpeas (equivalent to about 4 cups cooked chickpeas)

1 tsp salt

Soak the chickpeas in water overnight. Drain the water, put the chickpeas with additional water and the salt in the pressure cooker and cook on high. It takes me 8 minutes in my small pressure cooker after the whistle sounds. You can also cook them in the instant pot, it takes me 17 minutes in the instant pot on high pressure.

Step 2: Fry the Onions