A dip, that originated in the gardens of the Far East of Nepal. During my stay at the tea farm, I had learned about this recipe and fallen in love with it ever since.
How to do that
- Place the chickpeas into a bowl of water and let it rest for 48 hours. (24 hours is a minimum for chickpeas to be ready to eat.)
- Boil the chickpeas in new, fresh water, take them out of the water and place them with chopped onions and garlic into a pan of oil and fry it until roasted.
- Place the fried mixture into a steamer and let it soften for around 10 min.
- Place the steamed mixture into a bowl and mash the content with all the seasonings described.
- For the final touch, chop the cucumber neatly inside and serve it as an appetizer or in your personal favorite way.