Nutrition Info. (per serving)
- Salt 1 pinch
- Refined Oil 4 tablespoons
- Sesame White (til) 0.25 cups
- Cumin 0.5 teaspoons
- Kabuli Chana 1.25 cups
- Water 0.75 cups
- Lemon Juice 1 tablespoon
- Garlic 6 small pieces
1Wash and soak the chickpea overnight
2In a pressure cooker add water, chickpea and salt and cook for 4-5 whistles on medium flame.
3Toast the sesame seeds in a pan
4Blend boiled chickpea, lemon juice, cumin powder, roasted sesame seeds, garlic pods, water and oil together.
5Check the seasoning. Garnish with some parsley, paprika and olive oil.