Fennel Seed Pulse (Kalongi Daal)

2 min read


  • 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.


  • 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.

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