Sindhi Style Chick Peas Curry

Recipe by
Total Time:
1 hour
Serves: 2
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

Take a look at more Curries Recipes. You may also want to try Kuku Paka, Kathal (Jackfruit) Curry, Dahiwale Baingan and Arbi, GOSHT KOFTE KI CUT

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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

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