INGREDIENTS
Measuring cup (1 cup = 250 ml)
- 1 cup beetroot grated
- 1 cup cooked chickpeas
- 1 small onion finely chopped
- 1 teaspoon ginger minced
- ½ teaspoon cumin (jeera) seeds
- ½ teaspoon red chili powder
- ¼ teaspoon turmeric powder
- ½ teaspoon garam masala powder
- juice of half lime
- 1 tablespoon cilantro (coriander) leaves
- few curry leaves
- salt to taste
- 2 teaspoon oil
INSTRUCTIONS
- Wash and soak Kabuli Chana (chickpeas) for 6-8 hours. Cook Kabuli chana/ chickpea in a pressure cooker for 4-5 whistles till soft and properly cooked. Drain excess water and keep it aside.
- Heat oil in a pan and add jeera (cumin) seeds. Once the jeera seeds start to crackle.
- Add curry leaves, ginger and sauté for 30 secs till the raw smell of ginger goes away.
- Then add onion and sauté for 2 minutes till they turn light brown.
- Then add grated beetroot, red chili powder, and turmeric powder. Mix well and cook for another 2 minutes till beetroot turn soft.
- Add the cooked chickpeas, garam masala powder, salt, and give a quick stir. Cover and cook for the next 3-4 minutes over low flame with the lid on.
- Add lemon juice, garnish with cilantro (coriander) leaves and mix well.
- Serve beetroot & chickpea curry along with steamed rice or any bread.
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