During our childhood days kala chana ghughni with poori was one of the frequently prepared breakfast specially on sundays,..prepared the same last sunday paired with plain paratha,here goes the recipe as told by my mother
Recipe source my mother
black chickpea half cup (soaked overnight )
onion one chopped coarsely
ginger half inch chopped coarsely
green chili one chopped
salt as per taste
mustard oil two tsp
red chili poweder pinch
turmeric powder one fourth tsp
coriander powder one fourth tsp
cumin seeds half tsp
Heat oil in pressure cooker
lower the flame and add cumin seeds and asafoetida
followed by chopped onion,ginger and green chili
keep stirring till onion start changing its colour
add salt,powdered masalas underlined above
followed by drained chickepeas
mix everything together add one cup of water
and pressure cook for one to two whistles
serve garnished with coriander leaves and lemon juice.
My friend Lakshmi has shared this link with me about how Garlic Onion increase mineral absorption in cereals,do read it here,..
here and here,whenever i go to library i go for this ,the pic below is from the kopi shop which is nearest from my place ,this one is the best food i ahd in 2010 and will always be,..;-)
event Bye bye 2010 welcome 2011.