Ingredients for Maddi
- Split Yellow Lentils
- Dark Brown Sugar
- Milk
- Clarified Butter
- Raisins
- Cashews
- Green Cardamom Pods
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How to Make Maddi
- Rinse the split chickpeas thoroughly under cold water and soak them in water for at least 30 minutes.
- Heat ghee in a pot over medium heat. Add cumin seeds and mustard seeds; let them splutter.
- Add the chopped onions and sauté until golden brown. Add the grated ginger and green chilies and sauté for another minute.
- Stir in the turmeric powder and red chili powder and cook for 30 seconds until fragrant.
- Add the soaked and drained chickpeas, jaggery, and salt. Pour in 2 cups of water.
- Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for about 30-35 minutes, or until the chickpeas are tender and the sauce has thickened.
- Stir in the chopped cilantro just before serving.
- Garnish with extra cilantro and serve hot with rice or roti.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
221g
Fat
9g
Carbs
28g
