Chikar Cholay and Pathooray

To Make Chikar Cholay:

Soak the chick peas overnight with soda and salt.

Soak red lentil (lal masoor) in water for half an hour.

Put chick peas red lentil in a cooking pot and add 1-1.5 liter water.

Also add salt in the above mixture cook for 2-3 hours.

Add in more water if the mixture gets too thick.

Now add in baking soda, red chili and all spice powder in above mixture.

Also add in dried fenugreek leaves and garlic-ginger paste.

Now stir the mixture firmly.

To Prepare Tempering For Cholay:

Heat oil in a frying pan.

Fry sliced onions in it till golden and then add cumin.

Also add red chilies, all spice, dried fenugreek leaves and green chilies.

Fry them lightly with sliced onions and then pour it all at once on the chikar cholay and cover.

Add coriander and red chili for garnishing.

To Make Pathooray:

Soak the mash pulse in water for 2 hours.

Take plain flour add salt and oil, knead it.

Put mash pulse in a blender, add salt and black pepper, blend it.

Make small round shaped breads of the flour.

Apply the paste of blended mash pulse on one side of each bread.

Fold the bread and again give it round shape with rolling pin.

Then deep fry it till a bit crisp.

Serve Chikar cholay with Pathory.