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Indian Curry Spices & Herbs Healthy Dried Fruits & Nuts Spicy Pickles & Chutneys |
Cooking time (approx.): 45 minutes
Style: North Indian Vegetarian
2 cup(s) white chickpeas soaked in water overnight
1 teaspoon(s) tea leaves tied in a small muslin cloth
2 medium onion(s) chopped
2 tomato(es) chopped
2 green chilli(es) slit
1 tablespoon(s) ginger-garlic paste
2 teaspoon(s) each of roasted cumin seed powder and hot spice mix (garam masala).
2 teaspoon(s) roasted pomegranate seeds (anardana) powder
1 tablespoon(s) each of coriander and red chilli powders
2 bay leaves
1 cup(s) water
3 tablespoons oil
salt to taste
finely chopped coriander leaves for garnishing
- Place the drained chickpeas, salt, and tea leaves in a heavy-bottomed pan. Pour water to cover the chickpeas completely. Cook on a medium level for about 25 minutes or till the chickpeas are soft and dark in color. Drain and keep aside.
- Heat the oil in the same pan and fry the bay leaves briefly. Add the chopped onions and fry till they are brown in color. Add the green chillies, ginger-garlic paste and fry briefly. Add the coriander, cumin and red chilli powders. Put in the chopped tomatoes and mix well. Cook on medium level for about 10 minutes or till oil leaves the sides of the pan.
- Add the cooked chickpeas, salt, pomegranate seed powder and the
water. Cook on medium level for about 10 minutes. Stir in the
hot spice mix (garam masala) and mix well.
Garnish with finely chopped coriander leaves.
- The chickpeas can be cooked quickly in a pressure cooker for up to 4 whistles.
- Traditionally, the pomegranate seed powder is a must for this recipe (to give a piquant sour taste) . However if not available, any souring agent like tamarind pulp or lemon juice could be used.
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