Ingredients: ½ cup chick peas. 1 large onion, finely chopped 4 tomatoes, blanched, peeled and pureed. 2tbsp concentrated tomato paste,(It gives the curry a beautiful red colour). 2 green chilli chopped finely. 1 tsp grated ginger. 3 tbsp oil. 1 tsp cumin seeds. 1 tsp red chilli powder. 1/2 tsp turmeric powder. 1 tsp garam masala(or you could use whole spices, cloves, cinnamon, bay leaves and cardamom) 1 tsp chole masala. 2 tsp coriander powder. 2 tsp salt or to taste. 2 tbsp tamarind paste. 2 tbsp ketchup. A handful of coriander leaves chopped finely for garnishing. Process: 1. Soak the chick peas for 8 hours or overnight. They will increase to twice their volume. Cook them in pressure cooker. Add 2 cups of water, ¼ tsp of turmeric powder and ½ tsp of salt and pressure cook for 2-3 whistles. The chickpeas must be nice tender but not mushy. 2.
Heat a heavy bottom pan. Add oil and when heated add cumin seeds such
that they crack right away. Add the chopped chillies and grated ginger.
Sauté it for a few seconds. Add the chopped onion and sauté till it is
light golden in colour. Add the tomato puree and cook for 2 minutes. 3.
Add all the spices. Cook for 2 minutes, so that the spices are nicely
roasted. Add the boiled chickpeas. Mix well. If the consistency of the
gravy is too thick add ½ cup of water and cook for 2-3 minutes. 4.
When it is cooked add the tamarind paste and ketchup. Stir well. Heat
for another 2 minutes and take it off the gas. Transfer in a serving
bowl and garnish it with chopped coriander leaves. Serves with Rotis, Parathas or Rice. |