BOOT BHAJA
(Stir-Fried Bengal Gram – Assamese style)
Calorie count: 228 calories (per serving)
½ cup whole Bengal gram (black chickpeas), soaked for four to five hours
1½ tbsp mustard oil
1 tsp cumin seeds
½ tsp nigella seeds
½ cup sliced onions
1 green chilli, deseeded and chopped
1 red chilli, deseeded and chopped
½ tsp turmeric powder
½ tsp Kashmiri red chilli powder
½ tsp coriander powder
1 tsp chaat masala powder + ½ tsp to garnish
Salt, to taste
½ tsp fresh lemon juice
2 tbsp freshly chopped coriander leaves, to garnish
SERVES: 4 > PREP TIME: 6 hours > COOKING TIME: 10 minutes
1. Cook the soaked Bengal gram in a pressure cooker for 25 minutes. Drain and set aside.
This story is from the {{IssueName}} edition of {{MagazineName}}.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 9,000+ magazines and newspapers.
Already a subscriber ? Sign In
This story is from the {{IssueName}} edition of {{MagazineName}}.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 9,000+ magazines and newspapers.
Already a subscriber? Sign In
Get Out Of Text Tension
Ravina M Sachdev shares insights on how fexting might be ruining your relationship and how it can backfire in the long run
Pick Your Patterns Of Love
Prachi Rijhwani teaches you a thing or two about how to embrace healthy dating practices
TAME THAT TEMPER
You've probably seen children sprawled out on the floor in department stores or during festive occasions. Ever pondered the reason behind their behaviour? It is called toddler aggression and here's how to handle it.
HOW YOUR PALS POWER YOUR LOVE
Prachi Rijhwani discusses the positive impact of healthy friendships on your love life
An ITALIAN AFFAIR
TOSCANO has just opened another outpost in Wakad, and Pune is all for it
MAKING IT BIG
Restaurateur DHAVAL UDESHI talks to Ravina M Sachdev about starting from scratch in hospitality and making it big
SUNDAY BRUNCHES WITH Avartana's Award-Winning Food
Enjoy a Sunday brunch with the meticulously-curated menus at concept restaurant AVARTANA at ITC Maratha, Mumbai.
Of Culture And Curry
EDDIE SCOTT, winner of MasterChef UK 2022, knew that he needed to expand the West's horizon of Indian food beyond the notion of butter chicken and curry. He tells Shraddha Kamdar how he has attempted to do it with his book Misarana
THE WAY OF THE WATER
Happy, luxurious, chic, good times are the only way to roll on a vacation. AMBIKA MUTTOO has found her new favourite spot in the Indian Ocean, and is letting you in on the secret
HOT RIGHT NOW
All things fresh and fun in the beauty space
