benefits.Its rich iron content boosts energy,very important for women and growing children especially.You can either use black channa,green channa or kabuli channa for variations.This spicy masala is perfect to have with Roti’s ,Poori and also with Rice.
Ingredients:
Category:Vegetarian|Cuisine:India|Course:Main
PrepTime:6 Hrs (Inactive)|Cooking Time:45 Minutes|Serves:4-5
Chickpeas :1 Cup
Onion:3 Small to Medium
Garlic:8 Cloves
Ginger:1″inch piece
Green Chilly:2
Tomato:3 Medium
Jeera/Cumin Seeds:1Tsp
Bay Leaf:1
Clove:2-3
Cinnamon:1 ” stick
Cardamom:2 Pod
Red Chilly Powder:11/2 Tsp
Coriander Powder:1 1/2 TSp
Garam Masala:1/2 Tsp
Jeera Powder:1/2 Tsp
Chaat Masala:1/2 Tsp
Kasuri Methi:1/2 Tbsp
Coriander Leaves:1 Tbsp for Garnishing
Fresh Cream:1/2 Tbsp
Butter:1 Tbsp
Oil:1 Tbsp
Salt to Taste
Method:
Soak Chickpeas minimum 4-6 hrs.
Pressure Cook chickpeas along with 1 Bay leaf ,1 Clove,1/2 ” inch stick cinnamon and 1 cardamom,add 1 cup of water and pressure cook for 3-4 whistles.Once pressure is released, discard the whole masala drain water and keep cooked chickpeas aside.
Peel onions and put it in a mixer and prepare onion paste.Similarly prepare Ginger,garlic and green chilly paste and keep it aside.Blanch tomato,peel skin and puree it.
Take a wok,heat butter and oil,add remaining whole masala and cumin seeds,Once it splutters add onion paste and fry till light brown.
For this add ginger,garlic and green chilly paste and fry well,till raw smell goes off.
Add tomato puree and mix well,for this add red chilly powder,coriander powder ,garam masala and salt to taste.Mix well and allow it to cook for 5 minutes.Then add cooked chickpeas .
Mix well and add drained water,simmer the flame ,close the lid and allow it to cook for 20 minutes.Once done,sprinkle chaat masala,kasuri methi.Garnish with fresh cream,coriander leaves.
Serve hot with Roti/rice along with onion rings.
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