|1 cup||Green chick peas|
|2 no||Onion (finely chopped)|
|2 nos||Tomatoes (ripe and juicy)|
|1 no||Green chilli|
|½ tsp||Ginger (crushed)|
|½ tsp||Garlic (crushed)|
|3 tsp||Kasturi methi|
|¼ tsp||Turmeric powder|
|1 tsp||Red chilli powder|
|2 tsp||Coriander /dhania powder|
|½ tsp||Garam masala|
|2 pinch||Amchur powder (optional)|
|¼ tsp||Cumin seeds|
|3 nos||Curry leaves|
|3 stks||Coriander leaves (for garnishing)|
|½ tsp||Salt (or to taste)|
Wash the fresh Green chickpeas and grind half of it with green chilli to make a thick smooth paste. Crush the chopped tomatoes to make a puree and keep it aside. Heat oil and ghee in a pan and splutter cumin seeds and curry leaves. Saute onions until they turn soft. Add dry methi leaves and fry along with crushed ginger and garlic. Add the crushed tomatoes, pureed chana and whole chickpeas along with turmeric powder, red chilli powder, coriander powder, amchur powder, garam masala powder, sugar and salt. Add 1/2 cup water, cover and simmer for 6 to 7 minutes until the peas are cooked fully. Garnish with coriander leaves and serve hot with roti.
Fresh Green Chickpeas —- Available in frozen form in Indian grocery stores. No need to pressure cook, they are like freshly shelled green peas, need very little time to cook.
Kasturi Methi —- Dry methi (fenugreek leaves) available in Indian grocery stores.
Amchur powder —– Dry Mango powder adds a sourness to the dish, available in all Indian grocery stores.