Very good protein source for vegetatrians and full of taste. The curry recipe can be prepared either in a dry variety or gravy based. it is an ideal curry recipe served with either roti / chapathi / steamed rice/jeera rice
Preperation – 15 mins
Cooking time 45 mins
Type – Main course
Serves – 4
1- 50 gms black chickpeas
2- 1 big onion
3- 3 small tomatoes
5- Ginger garlic paste
6- 1 Bay leaf
7- Green cardamom 2
8- Cumin seeds 1 TSP
9- 2 TSP Garam Masala
10- 2 TSP cumin powder
11- 1/2 TSP chilly powder
12- 2 TSP kashmiri lal mirch
13- 1 tsp chana masala
14 – Dry fenugreek leaves
15- Salt as per taste
1- Soak the chickpeas overnight. Pls wash it at least thrice before soaking.
2- Pressure cook for 4 whistles.
3- Grind tomato, onion and make a fine puree.
4- Heat oil in a pan.
5- Add cumin seeds , bay leaf , green cardamom, chopped ginger and cook for 1 minute.
6- Add tomato, onion puree, ginger garlic paste and cook on a high flame for 1 minute. Cover with a lid and cook for 5 mins on a medium flame.
7- Add all the spices, mix it nicely.
8- Cover with a lid and cook well for 15 mins until it releases oil. Keep stirring in between.
9- Add the pressure cooked chickpeas in the gravy along with the stock. Mix it well. Cover with a lid and cook for 15- 20 mins.
10 – Add crushed dry fenugreek leaves, cover with a lid and cook for 5 mins.
11- If its too watery cook on. high flame without lid for 5- 6 mins.
11- Enjoy with steamed rice or Chapati.
Tip – For a rich and consistent gravy cook for a longer time after adding fenugreek leaves on a low flame. Keep stirring in between