BLACK CHICKPEAS GRAVY

 

 

 

 Black chickpeas is rich in protein,antioxidants,minerals and has a low glycemic index . Instead of the usual chana masala,I tried a different combination this time. In place of chana masala,I used curry masala powder besides incorporating other spice powders like: cumin powder,coriander powder,chilli powder. This gravy pairs well with chapati,puri,naan,phulka and plain rice. Apart from sundal,salad and gravy,I love shallow fried black chickpeas in greens lentil gravy ( sopinahuli in Kannada) kootu- any kind of lentil based preparation. Chickpeas provides the crunch to the otherwise boring dish.

 

 

INGREDIENTS TO GRIND

TOMATOES- 2 NOS

ONION- 2 NOS

GARLIC CLOVES- 4 NOS

GINGER- SMALL PIECE

FENNEL SEEDS- 1 TSP

CINNAMON- 1

OTHER INGREDIENTS

OIL- 1 TBSP

BLACK CHICKPEAS- 1 1/2 CUPS

CUMIN SEEDS- 1 TSP

BAY LEAF- 1 

KASOORI METHI- 1 TSP

CUMIN POWDER- 1/4 TSP

 

CHILLI POWDER-1/2 TSP

CORIANDER POWDER- 1  TSP

CURRY POWDER- 1 1/2 TSP

TURMERIC POWDER- 1/4 TSP

SALT TO TASTE.

PROCEDURE

1. Wash and soak chickpeas for 5-6 hours or overnight.

2. After soaking,drain the water and transfer the chickpeas to a pressure cooker. Add requisite water,salt and cook for 7-8 whistles.

3. Take a fistful of steamed chickpeas and grind to fine paste using little water.

4. In a pan add 2 tsp of oil and saute chopped onion till it turns translucent. Now add in chopped tomatoes,garlic cloves,fennel seeds,minced ginger and cinnamon and fry well till tomatoes turn mushy.

5. Grind the sauteed ingredients to fine paste on cooling.

 

6. Heat oil in a pan add sputter cumin seeds, bay leaf.

7. Add the ground paste,salt and all the spice powders and simmer in mild heat till the puree turns dark in colour and the spies blend well.

8. Now add the steamed chickpeas,chickpeas paste to sauteed paste and simmer in mild heat for couple of minutes and switch off.

9. At last add crushed kasoori methi and mix well.