1. Grind the black cardamoms, black peppercorns, and cloves to form a coarse powder.
2. Soak the rice with cardamom, in water, for about an hour. Once done, drain the water and blend to prepare a rice paste. Keep aside for further use.
3. Heat 2 tablespoons of mustard oil to smoking point on medium heat.
4. Add a pinch of asafoetida, cumin seeds and cinnamon. Sauté for about one minute.
5. Next, add all the dry spices, which were ground earlier.
6. Add onion and sauté it for a minute.
7. Add garam masala powder, turmeric, and coriander powder. Cook for another 30 seconds.
8. Add cooked chickpeas (boiled) and mix it well with the masala. Add salt and chilli powder to taste.
9. Add some slit green chillies and let it cook for 2 to 4 minutes more.
10. Now turn the heat on low and add beaten yoghurt while stirring chickpeas. Keep stirring the mixture until the yoghurt almost emulsifies over a low flame.
11. Be very careful and stir continuously so that the yoghurt does not form lumps. Let the mix cook for about 10 minutes.
12. Increase the heat to medium and continue stirring till the yoghurt base to boil.
13. Once the mixture is properly cooked, add the rice flour mixture to it. Cook it for another 5 to 6 minutes, until done and it reaches the consistency you desire.
14. Add the ghee. Turn the heat to a low flame and let the dish cook for a further 20 minutes. Adjust the seasoning and serve hot.
- The writer is a journalist based in India.
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