250 grams Chick peas also called garbanzo beans and Kabuli chana soaked overnight in excess water
pinch baking soda
3 tbsp ghee or vegetable oil
2-3 tbsp garlic finely chopped
2 tbsp fresh ginger peeled and finely julienned
1/2 tsp Fenugreek seeds (methi seeds) lightly toasted
1 tsp Cumin (jeera) seeds lightly toasted
2-3 tsp good quality fresh Garam masala powder (adjust to taste)
1/2 tsp Turmeric (haldi) powder
1/2-1 tsp Red chilli powder/cayenne pepper
1/2 tsp Dried fenugreek leaves also called kasoori methi
1 tsp Dried pomegranate seed powder also called anar dana
Salt to taste
Jaggery if desired
- Drain the chickpeas and wash again. Then pressure cooker for 2-3 whistles in 6 cups of water and pinch of baking soda. The chick peas should be edible but slightly firm.
- Reserve chick peas and water.
- Heat the ghee in a medium size pressure cooker or thick bottomed cast iron pan over medium flame; add the ginger and saute till it softens. Add the garlic and sauce again till it softens but don’t brown garlic.
- Add the toasted fenugreek and cumin seeds and saute for a minute, then add chick peas (with the water in which they are boiled).
- Add garam masala, dried fenugreek, turmeric, pomegranate powder and red chilli powder on medium heat. Add 2 cups water and cook 15 minutes covered.
- Add salt to taste, cook again until gravy thickens and chickpeas are very soft. Add more water as required until chick peas are velvety soft. You can also pressure cooker this.
- You can also add some jaggery to adjust the taste to your palate.
- Serve hot with puri, boiled rice, bhatura or kulcha.