Dahi chana masala

In Rajasthan eating grams or sprouts in breakfast is in practice since a long time. when you visit to a Rajasthani kitchen even to this day you will find parathas, any one whole gram or sprouts curry like moth(matki), mogar(skinned matki dal) or chana along with papad. Bread & butter comes secondary.

This particular recipe has been my favourite ever since I was a small child. For breakfast the chana masala is kept dry ,fully coated with spices consumed with paratha & papad. I usually cook a lot, after finishing breakfast I just add a little water & make it like a curry & eat with rice accompanied with yougurt & chopped onions. To me it tastes best with rice. Delicious!

1 cup black chana, soaked overnight
1/2 cup yoghurt
2 tbsp oil
a big pinch hing(asfoetida)
1/2 tsp turmeric powder
1 tsp red chilli powder
2 tsp corriander powder
1/2 tsp amchhor(dry mango powder)
1/2 tsp cumin seeds
1/2 tsp garam masala
salt to taste

1. Boil chana in a Pressure cooker until soft with little salt. Remove & drain the water.

2. Heat oil & add cumin seeds. & hing.

3. Mix turmeric powder, red chilli powder & corriander powder in beaten yoghurt. Add this to the oil & cook until the oil starts separating.

4. Add boiled chana, salt & cook until the gravy thickens & coats chana. Mash a few chana(a spoonful) to thicken the gravy.

5. Add garam masala & amchoor & simmer for another 5 min.

Serve hot.