Ingredients:
1 cup chickpeas (soaked overnight)
1/4 tsp baking soda
1 large onion (finely chopped)
2 medium tomatoes (chopped)
1 tbsp ginger garlic paste
3 tbsp tomato paste
1 tbsp kasuri methi
2 tbsp chopped coriander leaves
1 tsp cumin seeds
1 tsp fennel seeds
1" cinnamon stick
2-3 cardamom pods
1 tsp coriander powder
1/2 tsp cumin powder
1 tsp chilli powder
1/2 tsp turmeric powder
1 tsp garam masala powder
1/2 tsp dry mango powder
3-4 tbsp oil
salt to taste
Steps:
- Pressure cook the soaked chickpeas along with baking soda and sufficient water, for about 8 whistles. Cool and drain the water from the chickpeas. Wash with fresh water and set aside.
- In the same pressure cooker, heat oil.
- Add the cinnamon stick, cardamom, cumin and fennel seeds.
- Once the cumin starts to crackle, add the onions and fry till lightly browned.
- Add the ginger garlic paste and fry till the raw smell is gone.
- Next, add in the tomatoes and tomato paste. Cook till tomatoes are soft.
- Add in the all the dry powders and give it a good mix.
- Next add in the boiled chickpeas along with 1-2 cups of water.
- Bring to a boil and add kasuri methi and salt to taste. Pressure cook for 2-3 whistles.
- Once the cooker has cooled, open the lid. If the gravy is too thin, thicken it on high flame for about 15 minutes.
- Garnish with chopped coriander leaves.
- ENJOY!