Dhodi and Chickpea Curry



¼ tsp jeero

1 ½ tsp ginger garlic

1 tsp arad

3 Tbsp chana dhaal soaked in boiling water

1 tin chickpeas drained

1 large dhodi peeled and cubed

2 tsp dhana jeero 

1 ½ tsp chilli powder

1 tsp salt

half a tin of chopped tomatoes or 2 tomatoes chopped

½ cup fried onion

small bunch of dhania chopped

2 tsp fresh lemon  juice


Sauté the ginger garlic, jeero and arad in a little ghee.

Add the chana dhaal and chickpeas and simmer for a few minutes.

Add the dhodi, the rest of the spices and the tomato.

Cook till done.

When ready to serve, top with the onion, dhania and lemon juice.

Serve with roti.