Karachi Nimco Recipe
- Oil (1 kg for frying)
- Split gram (1/4 kg)
- Black gram (1/4 kg)
- Lentils (1/4 kg)
- Chickpea flour (1/4)
- Salt (2 tea spoon)
- Paprika (2 tea spoon)
- All-purpose flour (one table spoon)
- Baking soda (1/2 tea spoon)
- Lemon (2-3)
- Tartaric acid powder (1 tea spoon)
- Black paper (1 tea spoon)
- Coriander powder (1 tea spoon)
- Cumin seeds (1 table spoon)
In a small bowl add salt, paprika, tartaric acid powder, black paper and coriander powder. Mix it all together and you spice mix is ready.
Get a bog bowl to soak split gram, black gram and lentils in warm water. Add baking soda and salt and keep it overnight. After one night all the lentils will be soft, check it by pressing it between fingers.
Now wash the soaked lentils with fresh water, remove all the dirt and wash them clean from baking soda completely.
In another bowl add water and chick pea flour with one table spoon of all-purpose flour. Whisk it with the help of whisker till it is fluffy and thick.
In a pan pour oil and put it on medium flame, wait till the oil is heated enough.
Fry the lentils, split gram and black lentils first. Keep mixing till they are fully cooked and crispy.
Now with the help of a sieve pour in chickpea paste, it will form long rice like texture. Once it is crispy and light brown in color dish it out in a bowl.
Mix the fried lentils and the chickpea rice together and sprinkle spice mix and lemon on top. It is ready to be served.