Serves 1
Directions
- 1Start by soaking your chickpeas in water for 6 to 8 hours, overnight's better.
- 2Pressure cook the chickpeas on high for 20 minutes with salt, baking soda, and a few whole spices.
- 3Blend your chopped onions and set them aside.
- 4Blend your chopped tomatoes, green chilies, and ginger garlic paste, then set that aside.
- 5In a large pan, add oil, cumin seeds, carom seeds, and asafoetida (hing).
- 6Let the ingredients in the pan get fragrant.
- 7Go in with your onion paste and cook until golden.
- 8Add in your spices with a touch of water and mix it all up.
- 9Go in with your tomato paste and cook for a solid 15 minutes to really build that flavor.
- 10Add a bit of hot water if it gets too dry.
- 11Lastly, add in your chickpeas, garam masala, kasuri methi, and more hot water.
- 12Simmer for 10 minutes.
Ingredients
- chickpeas
- water
- salt
- baking soda
- whole spices
- chopped onions
- chopped tomatoes
- green chilies
- ginger garlic paste
- oil
- cumin seeds
- carom seeds
- asafoetida (hing)
- spices
- touch water
- hot water
- garam masala
- kasuri methi
- more hot water
Equipment
pressure cookerlarge pan
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