Ingredients Jump to Instructions ↓

  1. 250 gm chick peas,soaked overnight and drained

  2. 1 tsp bicarbonate of soda

  3. 50 gm red lentils

  4. 1/2 cup oil

  5. 1 medium onion ,thinly sliced

  6. 1 tsp white cumin seeds

  7. 3-4 cloves

  8. 4-5 whole black pepper

  9. 1 large/black cardamom

  10. 2" cinnamon stick Pinch of nigella seeds

  11. 1 tbsp ginger garlic paste

  12. 1/4 tsp ground turmeric

  13. 1 tbsp ground coriander

  14. 1 tbsp red chilli powder

  15. 2 medium tomatoes ,chopped

  16. 1 tbsp salt

  17. 1/2 tsp garam masala

  18. 1/8 tsp nutmeg & mace powder

  19. 2 tbsp fresh chopped coriander

  20. 1-2 green chilies,chopped

Instructions Jump to Ingredients ↑

  1. Soak the chickpeas overnight or atleast 5-6 hours in enough water(Remember that it almost doubles,so add enough water). Then drain the water from chickpeas.Sprinkle bicarbonate of soda,mix well.Cover and keep aside for an hour. After an hour,wash thoroughly with water. Heat oil in a heavy based saucepan. Add the onions.Stirring frequently,fry for 5-8 minutes until it turns to a rich golden color. Add cumin seeds,cloves,black pepper,cardamom,cinnamon,nigella seeds and ginger garlic paste.Stir-fry the mixture for few seconds. Add turmeric,coriander powder,chili powder,salt,and a little water to prevent the mixture from sticking to the bottom of the pan. Then add the tomatoes and little water.Cover and cook on medium heat until the tomatoes are reduced to a pulp. Keep frying ,stirring frequently,until the oil begins to separate. Drain the oil from the curry and keep aside. Add the chick peas,red lentils and water(1 litre or as required) to the curry. Mix well,cover and allow to cook on low heat until they are tender but still retain their shape.(This process can be speeded up in a pressure cooker.Use half the quantity of water). Mash the chick peas slightly to thicken the sauce. Reduce the heat and simmer for 5-10 minutes or until the sauce is thickened. Transfer the chick peas to a serving dish,pour the oil drained from curry. Sprinkle with the garam masala,nutmeg mace powder,fresh coriander and chopped green chilies. Serve hot with hard-boiled eggs,salad & Chapati/Naan/Poori.


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