Here is a recipe with a twist!
Fusion of Kala Matar from Spiti valley into middle eastern cuisine. Yes, we are talking about Hummus which is prepared from chickpeas originally.
Today let's give it a whirl with our native touch.
Here is what you need to keep ready.
1 cup dried black peas/Kala matar
1/2 medium onion coarsely chopped
2 tbsp tahini
3 cloves garlic
1-2 tbsp lemon juice
1/2 tsp black pepper grounded
1 tbsp chopped parsley
1 tsp salt
Soak black peas overnight.
Add 3 cups of water, soaked black peas and the chopped onion pressure cooker. Cook until 4-5 whistles.
Allow pressure to come down naturally.
Drain peas well.
Blend everything in a mixture.
Drizzle in warm water and oil in between.
Season with salt and pepper to taste. Top it with some chopped parsley and serve it with toasted bread.