- 225 g.
chick peas, soaked overnight and drained
|1. Put the chick peas in a large heavy-based saucepan, add the water
and the bicarbonate of soda and bring to the boil. Stir any froth that may form back into
the chick peas. 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.) Once
the chick peas have become tender keep them in the boiled water, as that is also used.
2. Heat the oil in a large frying pan. Add the cumin, nigella and mustard seeds, they should pop and splutter at once. add the finely chopped onions, ginger garlic and green chili. Stirring frequently, fry the mixture for 10-15 minutes until well browned. (During stir frying add little water if the mixture sticks to the bottom of the pan). Add the chili powder, turmeric, ground coriander and salt . Stir fry for another few minutes then add the tomatoes. Stir frequently and fry until the tomatoes are reduced to a pulp and well mixed, about 5 minutes, the oil should start to separate at this point.
3. Pour the onion mixture into the cooked chick peas and their liquid. Stir well to mix all the ingredients, sprinkle with dried mango powder and cover with a lid. Reduce the heat and simmer for 45 minutes or until the chick peas have absorbed the sauce. Mash a few of the chick peas with the back of a wooden spoon against the side of the pan to thicken the sauce.
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 or nan.
Try our Chicken Korma.