A spicy north Indian dish eaten with naan, basmati rice or can even be served on a baguette. The garnishing makes all the difference for me – spring onions or parsley if you’re serving on a baguette and cilantro leaves for a more traditional meal. A pressure cooker would come in handy for this recipe.
- Wash and soak the chickpeas overnight in water with salt.
- Heat oil in a pressure cooker, add whole red chillies, ginger, onions. Cook till onions have browned.
- Add green chilli, garlic. Add tomatoes either chopped or blended.
- Roast or cook till the mixture starts sticking together.
- Add all dry spices, mix.
- Add chickpeas with their water (full of nutrients when soaked).
- Add tamarind, salt, tea bag and pour more water if needed; water level should be only a little above layer of chickpeas.
- Stir well and cover with pressure cooker lid. Heat on medium.
- Wait for 4 whistles and then let cook until steam is all gone from the inside of the cooker (until you stop hearing the low whistling sound). Remove extra steam by lifting top nozzle of cooker with a spoon.
- Take lid off and mix well. If more cooking is needed simmer with lid open until chickpeas are soft.
- Serve hot with cilantro leaves as a garnish.
I’m almost always deciding what to cook about hour or two before dinner so if you’re like me, a trick to get out of soaking the chickpeas overnight is to soak them for 30 minutes to an hour in boiling water.