Black Chickpeas Curry

Dice the onion finely and keep aside.

Heat the pressure pan with a tablespoon of oil.

When the oil is hot enough, add the fennel seeds and curry leaves and fry for a few seconds.

Then add the chopped onions along with the ginger-garlic paste and sauté for a few minutes until the onions are well caramelized.

Add 1-3/4 cups of water along with chili powder, coriander powder, salt, and the black chick peas and close the pressure pan and cook the chick peas for 2 whistles or until the chick peas are cooked (mine cooks in 2 whistles).

Once the chickpeas are cooked, switch off the stove and release the pressure from the cooker and remove the lid.

Then let the gravy simmer for a few more minutes in the pan itself and serve hot with rotis or rice.