|
Ingredients
|
Quantity
|
|
Oil or ghee
|
2 tbsp
|
|
Grated onion
|
½ cup
|
|
Ginger garlic paste
|
1 tbsp
|
|
Canned, drained chickpeas
|
2 cups
|
|
Teabag
|
1
|
|
Red chilli powder
|
¼ tsp
|
|
Coriander powder
|
1 tbsp
|
|
Cumin powder
|
2 tsp
|
|
Mango powder
|
1 tbsp
|
|
Gram masala powder
|
1 tbsp
|
|
Cumin seeds
|
½ tsp
|
|
Cardamoms
|
2 brown
|
|
Cloves
|
4
|
|
Pepper corns
|
4
|
|
Cinnamon stick
|
1” 1 piece
|
|
Kala namak (black rock salt)
|
1 tsp
|
|
Chopped coriander and mint leaves
|
¼ cup
|
|
Seeded and chopped green chillies
|
2 tsp
|
|
Tamarind juice
|
½ cup
|
|
Roasted cumin powder
|
1 tsp
|
|
For the
garnish:
|
|
|
Chopped coriander leaves
|
|
|
Ginger – julienne
|
|
|
Tomato wedges
|
|
|
Onion slices
|
|
This dish tastes well with any Indian bread or rice.
Place the teabag in about 1 1/2 - 2 cups of boiling water. Add the
chickpeas to it. Leave for a couple of hours (1 -8 hrs); until the chickpeas
acquire a light brown color. Squeeze and discard the teabag.
Heat oil in a pan. Add the cumin seeds, cloves, cinnamon,
peppercorns, brown cardamoms. When the cumin seeds splutter, add the grated
onion.
Fry the onion until it is brown. Add the ginger garlic paste and
fry a few seconds. Add the mango, garam masala, coriander, cumin, red chile
powders. Add a little more oil or some chickpea liquid, if required and fry a
few seconds.
Add the green chiles. Add the coriander and mint leaves.
Add the chickpeas, along with the liquid. Add the kala namak,
salt, roasted cumin powder and the tamarind juice.
Bring to a boil. Mash about 3 tablespoons of chickpeas and return
to the pan. This will thicken the gravy. Taste and adjust salt. Reduce heat and
simmer for about 5 minutes, until gravy reduces.
Serve hot, garnishing with chopped coriander leaves, ginger
julienne, tomato wedges, onion slices.
