Tuesday, December 1, 2009
Here's what you will need
1 cup chickpeas washed and soaked in 4 cups of water overnight
1/2 cup finely chopped red onion
1 tbsp besan
1 tsp chilli powder
1 tbsp cumin powder
1 tbsp coriander powder
1 tbsp garam masala
1 tsp anardana powder
2 tbsp lime juice
2 tbsp oil
1 tea bag
Grind to a smooth paste
2 large tomatoes
4 garlic cloves
1 tbsp chopped ginger
1 green chilli
Handful of cilantro finely chopped
1/2 onion finely chopped
The Cooking Process
Place the chickpeas along with the water it was soaked in into a pressure cooker.Drop the tea bag,tea bag is used to give the chickpeas a darker color,you can completely eliminate adding it.Pressure cook the chickpeas until they are done but not mushy,The best method would be pressure cook for 3 whistles and then simmer for 15 mins.Don't let the chickpeas stay with the tea bag in the cooker for long once it cools since they might continue to get darker.When the cooker cools remove the tea bag and drain the chick peas.
In a kadhai,add oil when it is hot enough add the onion and saute until they are light brown.Add the besan and fry until the raw smell goes.
Add the paste of tomatoes,ginger garlic and chilli.Saute it for 3-4 mins.Cover and cook till oil separates.
Add the chilli powder,cumin powder,coriander powder,garam masala,anardana powder and salt.
Now mix the chickpeas 1/2 cup water and simmer until the desired consistency is reached.
Once done switch off the flame and add the lemon juice and cilantro.
This is served piping hot with and batura or puris.