Dahi Chane Ki Sabji
|Whole red gram||1 Cup (16 tbs), soaked overnight (Red Chana)|
|Jeera||1⁄2 Teaspoon (Cumin Seeds)|
|Mustard seeds||1⁄4 Teaspoon (Rai)|
|Bay leaf||2 (Tej Patta)|
|Whole red chilies||4|
|Ginger green chili paste||1 Teaspoon|
|Chili powder||1 Teaspoon|
|Turmeric powder||1⁄4 Teaspoon|
|Low fat curd||1 Cup (16 tbs)|
|Besan||2 Teaspoon (Bengal Gram Flour)|
|Chopped coriander||4 Tablespoon (For The Garnish)|
Heat oil in a pressure cooker, add cumin seeds, mustard seeds, bay leaves, red chillies and asafoetida.
When the seeds crackle, add red chana, ginger green chilli paste, chilli powder, turmeric powder and salt with 2 cups of water.
Pressure cook for 2 to 3 whistles.
Whisk curd 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 curd can split if not stirred.
Garnish with chopped coriander and serve hot.