A black chickpea curry that goes along with a nice plate of steaming hot poha. TARRI POHAIngredients1 cup Tata Sampann Kala ChanaReady-made poha2 tbsps oil½ tsp mustard seeds½ tsp turmeric powder½ tsp red chilli powder8-10 curry leaves½ tsp asafoetida1 tsp goda masalaSalt to tasteChopped onion for garnishSev for garnishChopped coriander leaves for garnishLemon wedge for garnishMethod1. In a bowl, add Tata Sampann Kala Chana and sufficient water. Soak it overnight and drain. Pressure cook them with salt till 4-5 whistles are released. Drain and reserve the cooking water.2. Heat oil in a non-stick pan, add mustard seeds and let them splutter. Add the cooked chane, turmeric powder, red chilli powder, curry leaves, asafoetida and goda masala. Add salt and mix well.3. Add the reserved water and mix well. Cover and cook for 4-5 minutes. Take it off the heat.4. Take poha in a bowl, pour the prepared chana mixture on top. Garnish with chopped onion, sev, chopped coriander and lemon wedge. Serve hot.Click to Subscribe: http://bit.ly/1h0pGXfFor more recipes : http://www.sanjeevkapoor.comBest cooked in Wonderchef Kitchenware. Buy Now on : https://goo.gl/eB9kQqFacebook : http://www.facebook.com/ChefSanjeevKapoorTwitter : https://twitter.com/sanjeevkapoor#sanjeevkapoor #TarriPoha
***********************
ingredients***********************
