High in protein content and dietary fibre, the delightful chickpea gets a curried makeover.
By Priya Sreeram
Savour as a snack or enjoy with rice and flat-bread, the dish is sure to delight you. Chole masala, the spice-mix available in stores adds pep and zing to the dish.
- Chickpeas - 250 grams (soaked for a few hours and pressure cooked/if using canned, drained and rinsed)
- Onion - 2 large- finely chopped
- tomato - 2 medium - chopped
- Garlic - 10 to 12 large pods - chopped
- Red Chilli Powder - 1 tsp
- Asafoetida - ½ tsp
- Turmeric Powder - ½ tsp
- Chole Masala - 1 to 2 tsp (store bought)
- Salt - to taste
- Pepper Powder - 1 tbsp - to taste
- Coriander leaves - as required - for garnish
- In a wok, let the oil warm up & the mustard seeds, urad dal crackle and sizzle.
- Tip in the garlic and as its aroma wafts the hearth,dunk the chopped onions and saute till translucent.
- Spice the onions with salt,asafoetida,turmeric powder, red chilli powder and the chole powder.
- Give the contents a good mix and simmer adding a little water if the mix becomes too dry.
- Once the raw smell of the spices evaporates, dump the chopped tomatoes and cook till they become mushy
- Finally add the drained chickpeas along with the freshly ground pepper powder. Mix well and let it be on flame for a few minutes .
- Garnish with coriander leaves and serve hot with roti/chapati/indian flat bread. It's a good accompaniment to rice too