Makes: 2 servings
1 cup chickpeas
1 chopped onion
1 chopped tomato
1-2 tbsp lemon juice
2 tsp ginger-garlic paste
1 tbsp chana masala
1/4 tsp red chilly powder
1/4 tsp coriander powder
1/2 tsp cumin seeds
Pinch of hing
Salt per taste
2 tbsp cooking oil
– Soak chickpeas overnight in warm water and pressure-cook* it with 1/2 tsp salt and enough water.
– Keep it aside and don’t drain the water from it.
– Take oil in deep kadai and once heated, add cumin seeds.
– Once it splutters, add hing and chopped onions. Saute it for a min or 2.
– Add ginger-garlic paste and cook it for a min.
– Add chopped tomato with rest of all seasonings. Mix it well and cook it till tomatoes turn into puree. Seasonings will leave the finest aroma by then.
– Add boiled chickpeas with water and cook it open for around 10 mins.
– Garnish with Lachcha Onions* & serve hot with Kulcha.
* Take 1 tsp of tea (optionally 2 tea-bags) and 2 cloves, 1 small cinnamon stick in small cloth. Make a potli of it and put it in while pressure-cooking chickpeas. “Remove it once done.” It will give a nice dark-brown texture & wonderful aroma to chickpeas.
* Take an onion and cut it into half vertically. Thin slice the same way and separate each string of it. Add a pinch of salt & few drops of lemon juice. It goes well with any traditional North-Indian dish.