1 cup dry whole chick peas (Channa)
1 cup chopped onion
3/4 cup chopped tomato
2 small potato boiled peeled and quartered
1/2 teaspoon of cumin seeds
1 teaspoon poppy seeds
2 green chili adjust to taste
1 tablespoon minced ginger
1/2 teaspoon of coriander powder
1/2 teaspoon of cumin powder
1 teaspoon of garam masala
1 tablespoon of dry fenugreek leaves
A few cilantro leaves
1 tablespoon of lemon juice
1/2 teaspoon of salt or to taste
4 tablespoon of oil
2 1/2 cups of water or as needed
Wash and rinse the chickpeas in water and soak it for 4 to 8 hours or overnight. After it has soaked cook the chickpeas in water for 30 minutes or until it is done. Alternatively you can cook the chickpeas in the pressure cooker, or you can use canned chickpeas. If you are using canned chickpeas do not cook it.
To a pan on medium heat add oil, when oil is hot add the cumin seeds and poppy seeds, when the cumin seed turn darker add onion and saute till brown, add green chili, ginger and garlic saute for about 30 seconds, add turmeric powder, chili powder and garam masala saute for 10 seconds, do not allow it to burn, add chopped tomato mix cover and cook for 5 minutes. After the tomato is cooked add the dry fenugreek leaves and cilantro leaves and a little water, saute for a few seconds, add the cooked or canned chickpeas add water as needed for a gravy consistency, let it come to a boil. Add the potato and salt and let to come to a boil for 2 minutes. Add some fresh squeezed lemon juice and turn the heat off
Serve with rice, pulao, chapati, batura, samosa, cutlet. Serves 4.
Chick peas is more popularly know as an ingredient in hummus. It is also used in salads. North Indians make curry and south Indians make "sundal" out of it. This is a popular dish and an inexpensive source of rich protein.
