Directions
- 1Soak 1 cup of black chickpeas in water overnight or for at least 7 to 8 hours.
- 2Cook the soaked chickpeas in a cooker with 4 cups of water, ginger julienne, 1/2 tsp cumin seeds, 1 bay leaf, and 1/2 tsp salt. Add 1 tsp ghee and close the cooker with the lid.
- 3Cook on low flame for 5-6 whistles.
- 4Prepare the masala by mixing 2 tbsp coriander powder, 1/2 tsp turmeric powder, 2 tsp Kashmiri red chili powder, 1 tsp cumin powder, 1 tsp black salt, 1/2 tsp black pepper powder, and 1 tsp chana masala powder.
- 5Add 1/4 cup of the reserved water from the boiled chickpeas to the prepared masala and mix well to form a paste.
- 6Heat 2 tbsp ghee in a pan or kadai and add 1 tsp cumin seed and 1/2 tsp asafoetida. Temper the spices.
- 7Pour the prepared masala into the pan and cook on low-medium flame until the oil starts to separate.
- 8Add the cooked chickpeas with the reserved water to the pan and mix well.
- 9Add 2 slit green chilies and some ginger julienne and cook until the water slightly reduces.
- 10Add 1/2 tsp garam masala, 1.5 tsp amchoor powder, some kasuri methi, salt to taste, and 1 tsp ghee. Mix well.
- 11Garnish with chopped coriander and serve hot with puri.
Ingredients
- 1 cup Black Chickpeas
- 4 cup Water
- 0 Ginger julienne
- 0.5 tsp Cumin Seed
- 1 Bay Leaf /Indian/Tej Patta
- 0.5 tsp Salt
- 1 tsp Pure Ghee
- 2 tsp Coriander Powder
- 0.5 tsp Turmeric Powder
- 2 tsp Kashmiri Red chilly powder
- 1 tsp Cumin Powder
- 1 tsp Black Salt
- 0.5 tsp Black Pepper Powder
- 1 tsp Chana Masala
- 2 tbsp Pure Ghee
- 1 tsp Cumin Seed
- 0.5 tsp Asafoetida
- 2 Green Chilli
- 0.5 tsp Garam Masala
- 1.5 tsp Aamchoor Powder
- 0 Kasoori Methi
- 0 Salt
- 1 tsp Pure Ghee
- 0 Chopped Coriander
Equipment
cookerbowlkadai
Tips
- Soak black chickpeas for 7-8 hours
- Add a little ghee to the cooker lid to prevent water from spilling
- Cook the chickpeas on medium-high flame until it boils
- Dissolve the masala in the reserved water from the boiled chickpeas
- Add ghee at the end to enhance shine and flavor
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