Wash and soak black chickpeas in 2 glasses of water for 6-8 hours.
Cook them in a pressure cooker with 1 tsp salt (add water as needed) for 8 whistles.
Heat oil in a pan add fenugreek powder, saute add garlic and onion paste, saute till it becomes golden in colour. Add ginger paste and all spices. Stir and add tomato and chilli paste, saute till oil comes out.
Add this masala mix into boiled chickpeas and add 1 glass water, cook for another 20 minutes till all spices mix in curry.
Garnish with chopped coriander and garam masala.
Serve with rice and roti.
Recipe Courtesy: Cooking With Sapana
Bawarchi of the Week
Kamala Swaminathan is a food enthusiast who loves to attempt traditional South Indian Vegetarian recipes.