Ariso Recipes
50 minutes.
Punjabi
Looks Clean
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Soak the chickpeas (kala chana) overnight or for at least 6-8 hours. drain and rinse them thoroughly.
In a pressure cooker, add the soaked chickpeas along with fresh water. cook until the chickpeas are tender. drain and set aside.
In a pan, heat sunflower oil. add cardamom pods (elaichi) and allow them to release their aroma.
Add finely chopped onion, ginger, and sliced green chili. saute until the onion turns translucent.
Stir in tomato puree and cook until the oil starts to separate.
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