White Chickpeas (soaked overnight in water) – 1 and 1/2 cups
Onion (sliced) – 1 large
Tomato (sliced) – 1 large
Green Chillies (slit) -2
Curry Leaves – A sprig
Oil – 2 tbsp
Mustard Seeds – 1/2 tsp
Ginger Paste -1 tsp
Garlic Paste – 1 tsp
Chicken Masala Powder – 1 tbsp
Red chilly powder – 1/2 tsp
Coriander Powder – 1 tsp
Turmeric Powder – 1/2 tsp
Cilantro – A few
Salt – As required
Water – As required
1.Soak the Chickpeas overnight or for at least 4 hours. Wash the chickpeas and drain the water.
2.Pressure cook the chickpeas with a pinch of turmeric for around 20 minutes. Add enough water so as to cover the chickpeas.
3.Heat 2 tbsp oil in a wok and splutter mustard seeds.
4.Add sliced onions and saute till the onions are translucent.
5.Add slit green chillies, chopped tomatoes and curry leaves and saute till the tomatoes are cooked well.
6.Next add 1 tsp ginger paste and 1 tsp garlic paste and saute for a minute.
7.Add 1/4 tsp turmeric powder, 1/2 tsp chilly powder, 1 tsp coriander powder, 1 tbsp Chicken masala powder and stir fry for two minutes.
8.Add the cooked chana along with the leftover water from the cooker. Add more water (around 1/4 cup) if required to make enough gravy.
9.Sprinkle some cilantro leaves and mix well.
10.Cover and cook on low flame for another 10-15 minutes, till the gravy is thick and finely coated on the chickpeas.
Serve along with rice or chappathis.