Black Chickpeas 2 cups
Potatoes 2 small
Green Chiles 2
Cinnamon 2 inch stick
Green Cardamom 1
Black Cardamom 1
Cumin Seeds 1 tsp
Bay Leaf 1
Coriander Powder 1 tbsp
Cumin Powder 1 tsp
Turmeric Powder a big pinch
Ginger Garlic Paste 1 tsp
Cilantro few sprigs
Salt to taste
Oil 1 tbsp
Method of preparation:
Soak raw black chickpeas in water overnight.
Refresh in fresh water and pressure cook in 3 – 4 cups of water for 3 whistles.
Reserve a cup of leftover water from cooked chickpeas for further use.
Wash and finely chop tomatoes.
Peel and chop potatoes into small cubes.
Peel and finely chop onion.
Remove stems, wash and finely chop green chiles.
Wash and roughly chop cilantro.
Heat oil in a pan, add cinnamon, cardamom, cloves, cumin seeds and bay leaf.
After few seconds, add chopped onion and little salt.
When onion starts to brown a little on edges, add coriander powder, cumin powder, turmeric, ginger garlic paste, chopped green chiles, tomatoes and potatoes.
Stir fry for a minute or two and add cooked black chickpeas and reserved water.
Add salt and some more water if required.
Cook on low flame for 10 – 15 minutes or until the gravy thickens a bit and oil starts to seperate.
Garnish with cilantro and serve hot with steamed rice or roti.
Notes: If the gravy is too thin, mash few of the cooked black chickpeas with the back of the spoon to thicken it.