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Posted in Vedic Vedalife Festival: culinary arts

PASTA UNDER CHICKPEAS PASTE

1. Grind the chickpeas in a food processor until small pieces.
2. Sesame FRY dry frying pan, you can leave it whole, but if you grind it into powder, the dish will be more fragrant.
3. Cook the pasta in any known method for you.
4. Heat the oil in a frying pan with a thick bottom and fry the fenugreek when grain zatreshhat, throw the asafoetida and turmeric. Prevent and add chickpeas.
5. Fry, stirring 7-8 minutes.
6. Add milk, stir well and pour 200 ml of boiling water.
7. Reduce heat and simmer for a further 5-lid closed 10 minutes.
8. At the end, add sesame seeds, pepper, leaves of Shambhala and the finished pasta.

Ingredients:

100 g of pasta (any shape)
200 g of chickpeas, sprouted, or steeped in 4-5 hours
2 tbsp. l. ghee butter (can be vegetable)
2 tbsp. l. milk
100 g of ground sesame seeds (black or white)
1/2:00 l. black ground pepper
1/4:00 l. Hing
1/4:00 l. Curcuma
1/4:00 l. fenugreek seeds/leaves of Shambhala
Salt to taste

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