Fennel Seed Pulse (Kalongi Daal)

Ingredients

• Chopped onion (kati hui Piyaz): 1 piece large

• Ginger garlic paste (Adrak Lehsan ka paste): 1 tablespoon

• Chickpea pulse (Chanay ki daal): half kg

• Fennel seed (Kalongi): 1 teaspoon

• Fenugreek (Methi dana): quarter teaspoon

• Red chilli powder (surkh mirch): 1 tablespoon

• Turmeric powder (Haldi): half tablespoon
• Salt (Namak):1 tablespoon

• Cumin seed (Zeera): 1 tablespoon

• Cooking Oil (ghee): half cup
• Tomato (Tamatar): 1 medium size
• Hot spice (Garam masala): half tea spoon.

Recipe

• Put half cup of cooking oil in pan, add onions, and fry until it becomes brown.
• Add ginger garlic paste,fenugreek seed and tomatoes.
• Fry until it starts leaving oil.
• Add all spices, quarter cup of water and mix well. Fry the ingredients for six to seven minutes on low flame.
• Add fennel seeds, pulse and 3 glass of water.
• Cover the pan and let it cook for 1 hour on light flame.
• Add hot spices and mix well.
• Delicious Chickpea Pulse is ready. Serve with bread.

Watch video version of this recipe