Ingredients Jump to Instructions ↓

  1. 1/4 cup kabuli chana (white chick peas)

  2. 2 cloves of garlic (lehsun)

  3. 4 tbsp fresh curds (dahi)

  4. 1 tbsp lemon juice

  5. 3 tbsp olive oil

  6. salt to taste

  7. For the garnish

  8. chopped parsley

  9. chilli powder

  10. 1 tsp olive oil

  11. For serving

  12. Lavash

Instructions Jump to Ingredients ↑

  1. Soak the kabuli chana in water for 6 hours. Drain, wash, add ¾ cup of water and salt and pressure cook till the chana is done. Cool, drain and keep the water aside.

  2. Combine the kabuli chana with the garlic, curds, lemon juice, olive oil, salt and a little strained water in a mixer and blend to a smooth paste. If the mixture is too thick, add a little more of the water.

  3. Place this mixture in a serving plate and sprinkle parsley and chilli powder and olive oil on top.

  4. Serve with Lavash.


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