Description
Spiced up comfort in a bowl, a perfect accompaniment to Indian Flat-bread
Ingredients
- 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 – 1/2 tsp
- Turmeric Powder – 1/2 tsp
- Chole Masala – 1 to 2 tsp (store bought)
- Salt – to taste
- Pepper Powder – 1 tbsp – to taste
- Coriander leaves – as required – for garnish
Instructions
- 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
- Prep Time: 20 mins
- Cook Time: 15 mins