Recipe by Rosy Pinto
Ingredients:
200 gms dry chickpeas
oil as required
3/4 tsp cumin seeds
2 tsp garlic (finely chopped)
2 tsp ginger (finely chopped)
1 sprig curry leaves
3 medium onions (finely chopped)
1 medium tomato (finely chopped)
1/2 tsp turmeric powder
1 - 2 tsp Kashmiri chilli powder
1 tsp roasted crushed kasoori methi
salt to taste
1/2 tsp sugar
5 tbsp coriander leaves (chopped)
2 green chillies
To roast and grind:
1/2" cinnamon
4 cloves
2 green cardamoms
1 star anise
4 dry byadgi chillies
1 tbsp coriander seeds
1 tsp cumin seeds
1 tsp fennel seeds
6 tbsp fresh grated coconut
1 tsp oil
Steps:
- Rinse and soak chickpeas in plenty of water for 8 hours or overnight. Drain all the water, rinse and drain again.
- To a pressure cooker, add chickpeas and sufficient water. Cook until chickpeas turn soft.
- Heat 1 tsp oil in a pan. One by one, add the ingredients listed under 'roast and grind' and fry till it turns aromatic but don't burn it. Allow to cool, powder and grind this to a smooth paste adding required quantity of water.
- Heat oil in a pan, add cumin seeds and saute for few seconds.
- Add ginger, garlic, curry leaves and saute for few seconds.
- Next add onion and fry until it turns golden brown and soft.
- Add turmeric powder, Kashmiri chilli powder and fry until oil starts to separate.
- Add tomato, salt as per taste and cook until tomato turns mushy.
- Add prepared masala paste and fry for 2 minutes on low flame.
- Add 1/2 cup water, mix well and bring it to a boil. Add sugar and simmer for 3 to 5 minutes.
- Add cooked chickpeas along with the stock, mash some of the chickpeas with back of the ladle and add more hot water if required.
- Check for salt, cover and cook over medium low heat until gravy turns thick.
- Add crushed kasoori methi, mix well and add slit green chillies, coriander leaves and cook for few more minutes. Switch off the flame.
- ENJOY!
Notes:
- Adjust quantity of chillies as per your preference.