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225 grams of Chick Peas Garbanzo Beans) (Sufaid Chana), (soaked overnight and drained)
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1 liter Water
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½ tsp. Bicarbonate of Soda
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¼ cup Cooking Oil
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2 medium Onions, (skinned & finely chopped)
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1 inch piece Fresh Ginger (Adrak), (peeled & finely chopped)
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1 tsp. Red Chilli Powder (Pisi Lal Mirch)
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½ tsp. Turmeric Powder (Pisi Haldi)
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½ tsp. Ground Corriander (Pisa Dhania)
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½ tsp. Salt
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1 tsp.
Garam Masala Powder
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2/3 tbsp. Fresh Corriander/Cilantro Leaves (Hara Dhania) (finely chopped)
1) Put the chick peas in a large heavy-based saucepan, add the water and the bicarbonate of soda and bring to a boil. Stir any froth that may form back into the chick peas. Cover the pan and boil the chick peas for about 2 hours until they are tender but still retain their shape. This process can be speeded up in a pressure cooker. Use half the quantity of water. (Follow the manufacturer's instructions for timing.) Once the chick peas have become tender keep them in the boiled water. It will be used at a later stage.
2) Heat the oil in a large frying pan. Add the finely chopped onions, ginger and green chillis. Stirring frequently, fry the mixture for 10-15 minutes until well browned. Add the chilli powder, turmeric, ground coriander, salt and 3-4 tablespoons water . Stir fry for another few minutes.
3) Pour the cooked chick peas and liquid into the onion mixture. Stir well to mix all the ingredients and cover with a lid. Reduce the heat and simmer for 20-25 minutes or until the chick peas have absorbed the sauce. Mash a few of the chick peas with the back of a wooden spoon against the side of the pan to thicken the sauce.
4) Transfer the chick peas to a serving dish, sprinkle with the
garam masala powder
and coriander/cilantro leaves.
