Ingredients

• 1 cup - dried chickpeas
• 3 - onions
• 2 - black cardamoms
• 6 - cloves
• 2 - cinnamon or bay leaves
• 12 - peppercorns
• 1 tsp - cumin seeds
• 1/2 tsp - salt
• 2 pinches - hing
• 1-inch - ginger, chopped
• 10 cloves - garlic
• 2 tbsp - tomato puree
• 1 tsp - turmeric powder
• 1/2 tsp - garam masala powder
• 1 tsp - coriander powder
• 1/2 tsp - ground black pepper
• 3/4 tsp - dried mango powder
• 2 tsp - chopped coriander leaves

How to Make Sindhi Style Chick Peas Curry

• Wash and soak white channa for 6-8 hours (or overnight) in 2.5 cups of water.
• Add 1 chopped onion, cumin seeds, salt, cardamom, cinnamon, hing and pressure cook it for 30 minutes. Let it cool.
• Open the lid. Reserve 1 cup of stock for later use.
• Make a paste of 1 chopped onion, ginger and garlic in a mixer or blender. Keep it aside.
• In a separate cooking pot, heat the oil.
• Add the rest of the chopped onions and saute for 10 - 12 minutes on medium to low heat until it is deep brown in colour.
• Add the onion, ginger and garlic paste and saute for 5 - 6 minutes on low heat until the raw smell goes away.
• Add turmeric, garam masala and coriander powder to it.
• Add pepper and mango powder and stir it thoroughly.
• After 1 minute, add pureed tomato and saute for a few minutes.
• Add cooked chickpeas and stir it gently.
• Add reserved water in which the chickpeas were cooked and adjust salt to it.
• Cover it with a tight lid and cook on low to medium heat until it is done.
• Sprinkle chopped coriander leaves on it. Serve it with puri.
• Recipe Courtesy: Niya Prakash's World