Ingredients (Serves 4)
1. Dried white chickpeas – 1 cup (Soak chickpeas in enough water for 8 – 10 hours.)
2. Oil – 3 tbsp
3. Onion – 1 cup heaped, thinly sliced
4. Turmeric powder – 1/2 tsp
Chilly powder – 3/4 tsp
Coriander powder – 1 tsp, heaped
Cumin seeds – 1/2 tsp
5. Garlic – 4, sliced
Ginger – 1/2 inch, cut into rounds
Tomato – 1 medium, thinly sliced
6. Hot water – 1 + 3/4 cups
7. Garam masala powder – 1/2 tsp (Recipe below)
8. Cilantro – 3 – 4 tbsp, finely chopped
9. Boiled eggs – 2, halved
Method
1. Heat 3 tbsp oil in a pressure cooker. Add 1 cup thinly sliced onion and saute until golden. Next add the spice powders and cumin seeds numbered 4, garlic, ginger and tomatoes. Saute until tomato turns mushy and oil separates. Add soaked chickpeas and 1 cup hot water. Pressure cook for 2 – 3 whistles or until soft and done.
2. Open the pressure cooker when pressure releases or after 10 – 15 minutes. Add salt, to taste. Cook at medium-high heat until water evaporates completely and oil separates. Add 3/4 cup hot water, finely chopped cilantro and cook covered for 4 – 5 minutes at medium heat until gravy is thick. Sprinkle 1/2 – 3/4 tsp garam masala powder and mix well. Garnish with boiled egg halves. Serve hot with chapathi / rice.
Garam masala powder recipe
- Cumin seeds – 1 tbsp
- Black pepper – 1.5 tsp
- Cloves – 1/4 tsp
- Black cardamom – 1
- Cinnamon – 1/4 inch
Grind the above ingredients to a fine powder and transfer to an air-tight container. You need only 1/2 – 3/4 tsp for this recipe.
Tip
You can use canned chickpeas for this recipe. You don’t need to pressure cook if you are using it. Cover and cook for 10 – 15 mts instead.
Recipe courtesy – here
looks delicious…loved the way you garnished with boiled egg…
Tried this recipe. It was easy and turned out well