Laag ke Chaney Recipe

• 1 cup Bengal Gram/ Kala Chana
• 2 tbsp Besan
• 1 cup Curd
• 1 cup Water
• 1 tsp Chili Powder
• ¼ tsp Turmeric Powder
• Salt (to taste)
• 2 tbsp Oil
• A pinch of Hing (Asafoetida)
• 1 tsp Garam Masala
• 1 tsp Cumin Seeds

• Soak Bengal gram in water overnight.
• Pressure cook Bengal gram till it turns soft. Strain the gram and set aside.
• Combine together besan, curd and water in a medium bowl. Stir well to remove any lumps.
• Add chili powder, turmeric powder and salt. Mix well.
• Place a large saucepan on fire and heat oil.
• Add hing, cumin seeds and garam masala.
• Add the curd mixture to the saucepan. Cook for 5 minutes.
• Add the boiled Bengal gram and simmer for 5 to 8 minutes.
• Serve hot with chapattis and chopped onions.