35 min (excluding soaking time)
500g uncooked chickpeas, soaked for at least 6 hrs
3 tbsp oil
3 medium onions, chopped
2 bay leaves
50g ginger paste
1 tsp garlic paste
½ tsp red chili powder
1 tomato, chopped
½ tsp turmeric powder
Salt to taste
½ tsp sugar
1 ½ cup water
½ tsp Garam masala powder
1 tbsp coconut chips, to garnish
1 small onion, sliced into rings or chopped to garnish
Soak the chickpeas for 6 hours or overnight. Boil in a pressure cooker till softened (2 whistles).
Set aside 1 chopped onion for garnishing.
Heat the oil in a large pan over medium-high heat. Add the chopped onions and bay leaves and cook until browned.
Add the ginger, garlic, red chili powder, turmeric and stir fry for 1 minute.
Add the cooked chickpeas and stir to combine. Add the chopped tomato, salt, sugar and stir fry for 5 minutes.
Add water and cook for 8-10 minutes until the water dries up.
Mix the garam masala powder and remove from heat.
Transfer to a serving bowl. Sprinkle with coconut chips, garnish with onion rings or chopped onions. Serve with roti, poori or any flat bread.
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