Ariso Recipes
55 minutes.
North Indian
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Rinse the soaked black chickpeas under running water and transfer them to a pressure cooker. add 1-1/2 cups of water, close the lid, and cook for 4 to 5 whistles.
Once cooked, remove from heat and allow the pressure to release naturally.
In a large mixing bowl, whisk together yogurt, chickpea flour, turmeric powder, water, and salt to make a smooth batter without any lumps.
Transfer the yogurt mixture to a saucepan and bring it to a boil.
Add the boiled black chickpeas to the yogurt mixture and mix well.
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