When it comes to chickpeas, no one complains. Be it in the form of Chana masala, hummus, crunchy salad or Falafel. Give it to them in any form, dada and kids will have their platters clean. These white beauties are my favorite too. I can snack on them all day.
When i made this dish, i roasted the spice powders to give it a dark color and a stronger taste.
- Chickpeas – 1 cup soaked overnight
- Onion – 2 small
- Green chillies – 3
- Ginger – 1″ piece
- Garlic – 2 cloves
- Tomatoes – 2 small
- Cloves – 4
- Green cardamom – 2
- Bayleaves – 2
- Kashmiri chilli powder – 1 tsp
- Chilli powder – 1 tsp
- Turmeric powder – 1/4 tsp
- Coriander powder – 1 tsp
- Garam masala – 1/4 tsp
- Jeera powder – 1/4 tsp
- Oil – 2 Tbsp
- Coriander leaves – for garnish
- Pressure cook the soaked chickpeas in the same water with salt to taste. It should take about 4 whistles on high flame, then reduce to low flame and switch off after 3 more whistles.
- In a frying pan, roast the spice powders on low flame and keep aside.
- Heat oil in a kadai. Add the cloves, green cardamom and bay leaves and let it splutter.
- Add the chopped onions, grated ginger-garlic and sliced onions. Saute till soft.
- Add the roasted powders and the chopped tomatoes. Mix well. (If the mix starts to burn, add little water from the cooked chickpeas)
- Once the mix looks well cooked, add the cooked chickpeas and the water from it.
- Let the curry cook for sometime with the lid on.
- Add salt to taste(Be careful here as the cooked chickpeas already has some salt with it).
- Garnish with chopped coriander leaves.
- Ready to serve with some nice hot Pooris or Jeera rice.
Our Saturday breakfast usually includes hot fried Pooris and Chickpeas Masala. We need a full tummy to enjoy the rest of the day 😉
– If you like it a little less spicy, reduce the green chillies but not the Chilli powder as that gives the bright color to the curry. 🙂