Punjab Kay Chiker Chanay
Ingredients
- Chickpeas (soaked overnight) ½ kg
- Tea bag 1
- White cumin seeds 1 tsp heaped
- Coriander crushed 1 tsp heaped
- Carom seeds ½ tsp
- Onion seeds ½ tsp
- Fenugreek seeds ½ tsp
- Fennel seeds ½ tsp
- Baking soda 2 tbsp heaped
- Crushed red pepper 1 ½ tsp heaped
- Salt 1 ½ tsp
Method
- Soak ½ kg chickpeas in water overnight. In the morning drain out water and save in pan, mix chickpeas well with 2 tbsp baking soda well. keep aside for 1 hour, after 1 hour wash chickpeas and add to the pan with saved water, add to it 1 tea bag, 1 ½ tsp crushed red pepper, 1 tsp white cumin, 1 tsp crushed cumin, 1 ½ tsp salt, ½ tsp carom seeds, ½ tsp onion seeds and ½ tsp fennel seeds, cook till chickpeas are tender and thick gravy remains. Serve hot with puri.
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