- 225 g.
chick peas, soaked overnight and drained
|1. Put the chick peas in a large heavy-based saucepan, add the water,
onions, garlic, ginger, tomatoes, salt, chili powder, turmeric, and coriander. Bring to
the boil. Cover the pan and boil the chick peas for about 2 hours until they are
tender but still retain their shape. (This process can be speeded up in a pressure cooker.
Use half the quantity of water. (Follow the manufacturer,s instructions for timing.)
2.When the chickpeas have become tender, add oil, stirring frequently, fry the mixture for 10-15 minutes until all the water has evaporated. Oil should start to separate at this point.
3.Add two cups of water to the chickpeas and bring to boil. Cover with a lid. Reduce the heat and simmer for 10 minutes or until the sauce is thickened..
4. Transfer the chick peas to a serving dish, sprinkle with the garam masala and the finely chopped fresh coriander leaves and serve hot with Chapati, Nan or boiled rice.
Try our Bajray Ki Roti , Poori and Suji Ka Halva and how about Kalay Channe curry!