Chickpeas are rich in proteins and here is an instant method to cook these seeds:

Use a pressure cooker to cook these seeds.

  • To oil (add to it a small amount of ghee – clarified butter) add fenugreek seeds and cumin.
  • In the hot oil, at first sauté mashed garlic pieces followed by thinly sliced onions. Add mashed pieces of ginger and tomato puree in it.
  • To the thick paste add salt; turmeric, chilli, coriander powder; and garam masala  – stir the mixture.
  • Pour in the chickpeas (previously soaked in water for about 8 -12 hours), stir the gravy.
  • Add water totally immersing the peas. Cook it in low flame for about 30 minutes.
  • Add whisked curd and chicken stock to the gravy and bring it to boil in low flame.

HAPPY EATING! (Nutritious … isn’t it?)

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