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  • Kala chana/Black chickpeas – 1 bowl (boiled)
  • Tomatoes – 3 medium-sized (chopped)
  • Onions – 2 medium-sized (chopped)
  • Green chillies – 2 chopped (optional)
  • Ginger-garlic-green chillies paste – 1tbsp
  • Cumin seeds – 1tsp
  • Turmeric powder – 1tsp
  • Red chilli powder – 1tsp
  • Coriander powder – 1tbsp
  • Asafoetida – 2pinch
  • Roasted cumin powder – 1tsp
  • Salt to taste
  • Cooking oil – required an amount.
  • Coriander leaves for garnishing.



  • Put an iron wok or kadhai on medium flame.
  • Add oil in heated wok.
  • Add asafoetida & cumin seeds, saute for few seconds.
  • Add ginger-garlic-green chillies paste, saute till raw smell goes.
  • Now add chopped onions and saute till light brown colour appears.

  • Add chopped tomatoes and saute till they turn soft & mushy.
  • Add all spices & salt,stir well.
  • Saute all spices till oil separates from it.

  • Add bolied black chickpeas & mix well
  • Cook for two minutes and switch off the flame.
  • Dish is ready.
  • Garnish with chopped coriander leaves.


Hi all, I am Kanchan from devbhoomi Uttarakhand(INDIA). Cooking is my passion.Here I am sharing those secrets of cooking,which I have acquired over the period of time from my mother. I hope you will like it. Keep supporting this blog for more such recipes and do leave your valuable feedback.

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