THE ROYAL EATERY SECRETS

Transfer the black chickpeas to the saucepan, stir, and allow the liquid to simmer off. After it's simmered off, incorporate the garam masala and blend once more. The spices will coat the chickpeas in a delicious dry sauce.Include the ghee into your pan. Allow the ghee arrive at a bubble as you will be mixing it in to the semolina. Retain stirring