Simple Misal with North Indian Flavour

Ingredients

For the curry

1. Kala chana (black chickpeas) – 3/4 cup
2. Onion (sliced) – 1 1/2 cup
3. Tomato (chopped) – 3/4 cup
4. Ginger paste – 1/2 tsp
5. Garlic paste – 1 1/2 tsp
6. Kitchen king masala – 1 to 1 1/2 tsp
7. Turmeric powder – 1/4 tsp
8. Kashmiri mirchi powder – 1 tsp
9. Chilly powder – as per your requirement
10. Baking soda – a pinch
11. Beaten curd – 2 tbsp
12. Oil – 2 to 4 tbsp
13. Water – 4 to 5 cups approx.
14. Sugar – 1 tsp
15. Salt to taste

For Serving

1. Farsan mix – 150 gm approx
2. Onion (chopped) – 1 big
3. Beaten curd (optional) – as per your requirement
4. Corriander leaves (chopped) – for garnishing
5. Lemon wedges – 4
6. Laadi pav – 12 small

Procedure

• Soak kala chana at least for 6 hrs.
• Pressure cook them by adding soda till they turn soft.
• Grind onion and tomatoes separately without water.
• Heat oil in a pan add ginger paste, then add garlic paste; stir fry for 10 seconds. 
• Put off the flame and add turmeric powder, kitchen king masala and kashmiri mirchi powder.
• Put on the flame and add onion paste, stir fry for 3 to 5 min.
• Add tomato puree and stir fry for another 3 to 5 min.
• Add cooked kala chana and water.
• Add sugar and salt.
• Bring it to boil.
• Add beaten curd and chilly powder as per your requirement.
• Simmer for 5 to 10 min.
• Pour the curry on plate.
• Top it with farsan, onion, corriander and sprinkle lemon juice, beaten curd also to be poured on top.
• Serve with pav. 

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