Acidified Chickpeas

Soak the chickpeas in water for one night. Prepare later, cover and gently wallow for 1 hour until tender. Drain and save the liquid. Heat the oil in a large saucepan over medium heat. Sizzle the asafoetida and cumin seeds in it for a few seconds. Add the drained turmeric, chickpeas, chili spice, cumin, coriander, amcor and salt and stir-fry for 2-3 min. Add 225 ml pea water and cook for 20 min. Stir occasionally.

Before serving, drizzle with juice of one lemon and sprinkle with coriander leaves and green chilies. Serve with batora.

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