Whole red gram tastes delicious, when dry spices are added to them. With gravy, they enhance and dominate the taste of the food they are eaten with.
- Wash red gram 3-4 times thoroughly. Add soda. Soak them.
- Before cooking, drain the soaked water. Add warm water. Pressure-cook the red gram up to 3 whistles. Lower the flame and cook for 10 more minutes. Keep aside. Use as required.
- Add spices and salt to the boiled and drained red gram.
- Heat oil in a pan. Add asafoetida and red gram. Sprinkle gram flour.
- Stir well for 2 minutes. Garnish and serve hot.
Sukka Lal Chana:
- Simmer tempered red gram with its water in a pan.
- For the gravy, mix gram flour and water to make a smooth batter.
- Pour batter slowly into the red gram. Stir continuously so that no lumps are formed.
- Add extra spices and lukewarm water if required. Boil for 5 minutes. Switch off the gas. Garnish. Serve hot.
Gravy Lal Chana:
- If time required is short, soak red gram in luke warm water for a few hours. Pressure cook up to 4-5 whistles.