Ingredients:

• 500 g – yogurt
• 250 g – Kabuli channa, boiled
• 250 g – Ghee
• 3 tsp – Raisins
• 4 – Cardamoms
• 5 – Cloves
• 1/3 tsp – black Cardamom powder
• 1/3 tsp – clove, powdered
• 1/2 tsp – Turmeric
• 3/4 tsp – cumin powder
• 1/2 tsp – salt

Method:

1. Heat the ghee in a pan.
2. Add cardamoms, cloves, black cardamom, clove powder, turmeric, cumin and Kabuli channa and mix well.
3. Then, add the salt, raisins and yogurt and cook on low flame for 20 minutes.
4. Serve hot with rotis.

Recipe courtesy of Priya Ahluwalia