Black Chickpeas curry makes for a good side with rotis as well as rice. You can use the left over curry, top with some chopped onions and squeeze lemon juice and eat as an evening snack.
1 1/2 cup boiled chick peas (kommu senagalu,whole bengal gram)
2 onions peeled, blanch and pureed
3 tomatoes blanch, remove skin and puree
1 tsp ginger garlic paste
2 slit green chillis
1 tsp chilli pwd
1 tsp dhania pwd
1/4 tsp jeera pwd
pinch of garam masala pwd
1 tbsp tamarind paste
1 tsp cumin seeds
2 cloves
2 green cardamoms
1″ cinnamon stick
salt
oil
2 tbsp chopped coriander leaves
1 tsp kasturi methi
Blanch the onions and tomatoes (remove tomato skin) and puree them separately.
Heat 2 tbsp oil in a pan. Add cumin seeds and let them splutter.
Add the whole spices (cloves,cardamoms and cinnamon). Fry for 5 seconds.
Add the onion paste, ginger garlic and green chillis and fry on medium heat till oil separates i.e approx 10-12 minutes.
Add coriander pwd, jeera pwd, chilli pwd and salt and combine well. Fry for a minute.
Add the tomato puree and cook for another 8-10 minutes on medium heat.
Add the boiled chick peas along with the left over water and tamarind paste. Cover and cook for 8-10 mts.
Add garam masala pwd, kasturi methi and chopped coriander leaves. Adjust salt.
Combine well and remove from heat when it reaches the desired curry consistency.
Serve with roti/rice.
Satish enjoys chick peas curry topped with chopped onions and coriander leaves and a dash of lemon juice..:) Tastes good!
