This is among my all time favourites, especially on the days I want to have vegetarian food. I wonder how this dish goes so well with rice, puri (deep fried Indian flatbread), roti, bhatura (leavened deep fried Indian flatbread) and pulao as well. I always make it a point to have at least 50gms of soaked and boiled chick peas in my fridge. I can quickly assemble a salad or a dip or a main course dish with this. I usually make this with onion and garlic, but to keep it light and not very spicy I tried making this without these two aromatics. The result was good and I’m sharing it with you.
- 125 gms of dried chick peas
- 2 medium potatoes boiled, peeled and cut into dices
- 2 ripe and juicy red tomatoes roughly chopped
- 1 small piece of peeled and roughly chopped ginger
- 1 fresh red chilli roughly chopped
- 1 whole black cardamom
- 1 bay leaf
- 1 tbsp oil
- Dry roast 1/2 tsp each of coriander seed, cumin seed and 2 cloves, 1/4 tsp of carrom seeds(ajwain), 1 small cinnamon stick, 1 deseeded dried red chilli and grind into a fine powder
- 1/4 tsp of dried mango powder (optional)
- Turmeric powder as required
- Water as required
- Salt to taste
- Chopped fresh green chillies and coriander leaves to garnish.
- Soak the chick peas in water for at least 4 hours.
- Then, cook them in a pressure cooker with 1/2 tsp of salt and with the water it has been soaking in, for two whistles on medium flame.
- In the meantime, take the tomatoes, ginger and chilli and run in the blender to make a fine paste. (no need to add water)
- Add oil in a wok and once heated, add whole black cardamom and bay leaf and, as soon as they start releasing their aroma, add the blended paste and cover.
- After a while, remove the lid and keep stirring and frying till oil leaves the sides of the pan.
- Now add turmeric powder and the roasted and powdered spices. Fry till you get a nice aroma.
- Add the potatoes and fry till the masalas get coated.
- Now, add the boiled chick peas along with the water. Let it cook for a while and add salt as required.
- Mash a few of the chick peas with the back of your ladle. This gives you a thick gravy.
- Garnish with green chillies and coriander leaves.
- This can be had just like that, without any bread.
- But, as I said earlier this goes really well with all types of Indian bread and rice as well.