1. Soak the chickpeas overnight in a large pot in lots of water. 2. The next day, throw out the water in which the chickpeas were soaked, wash them well, and then add fresh water to the pot. 3. Bring to a boil. 4. If the chickpeas were not soaked overnight in water, then it will be hard to bring them to a boil and to cook them soon. In that case, add the baking powder to the pot of chickpeas and water, and, then bring to a boil. The chickpeas will boil quickly with the addition of baking powder. 5. Boil until the chickpeas are tender. 6. Remove from heat and keep aside. 7. Heat oil in a large pot on high flame. 8. Once its hot, toss in the cumin seeds. 9. Allow to crackle. 10. Tear the bay leaves into 2 parts, add to the pot and saute for 10 seconds. {Chef's Tip: If the bay leaves are torn and then added to the pot, it brings out the aroma better}. 11. Once they stop crackling, toss in the ginger, garlic, onions and green chilli. 12. Stir-fry on medium flame until the raw smell of the ginger and garlic is gone and the onions are browned. 13. Add turmeric, red chilli and corriander powders. 14. Mix well and stir-fry for 5 minutes on medium flame. 15. Then add the tomatoes, mix well and cook on medium flame for 5 minutes. 16. Add 1/4 cup water, stir well and cook on high flame until the tomatoes are extremely softened. 17. The consistency of the tomato mixture should be mushy and in simpler words, really soft. 18. Add 3 tsps. 19. of salt. 20. Mix well. 21. Add a little shy of 1/2 cup tamarind juice. 22. Stir in garam masala powder. 23. Mix well, then add the cooked chickpeas, 1 1/2 cups of water and about 1 1/4 cups of water in which the chickpeas were cooking. 24. Mix well and boil on high flame for 10 minutes. 25. Remove from heat, garnish with corriander leaves and serve hot with parathas/rice/rotis/white bead with yogurt on the side. ---------------------------------------------------------------------------
Nutrition
Ingredients
