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Ingredients Method

Ingredients
  

  • 1.5 cups fresh green chickpeas/popta/Lila chana
  • 1/4 cup fresh green garlic chopped
  • 1 inch ginger
  • 2-3 green chillies adjust according to taste
  • 1 teaspoon cumin seeds
  • 2 tablespoons oil
  • freshly pounded 2 cloves 1 inch cinnamon, 3-4 black pepper corns
  • salt to taste

Method
 

  1. Take a sauce pan or kadhai to boil and cook the fresh chickpeas/popta.
  2. Cook them without cover until soft and mushy.
  3. Once they cool down, crush them to a coarse consistency.
  4. Mince the garlic, ginger and green chillies to make a pesto/lubdi
  5. Place a kadhai on medium flame and add oil, once the oil heats up add cumin seeds.
  6. Add the minced garlic, ginger, green chillies and fry for couple of minutes.
  7. After the oil separates add the crushed green chickpeas and 2-3 cups of water.
  8. Add the salt, continue to simmer for 10-12 minutes.
  9. Just at the end of the cook add the freshly pounded cloves, cinnamon and peppercorns.
  10. Serve hot with crumbled Bajra Rotla (pearl millet flat bread), Golu/spiced yogurt, garlic chutney and fresh white butter.