Description
This spicy black chick pea curry is simmered in a flavorful onion and tomato gravy with a hint of tamarind, creating a delicious vegetarian and vegan dish.
Ingredients
Units
Scale
- 1 cup (5.3 oz) black chick peas, soaked overnight
- 1 large onion, blanched and pureed
- 2 medium tomatoes, blanched and pureed
- 1/2 tbsp tamarind extract
- 1 tsp ginger-garlic paste
- 1/4 tsp turmeric powder
- 1/2 tsp cumin seeds
- 2-3 cloves
- 1 small piece of cinnamon stick
- 2-3 cardamom pods
- 2 tbsp oil
- Salt to taste
- Chopped raw onions, for garnish
- Lime wedges, for garnish
Instructions
- Pressure cook the soaked chick peas with 1-1/2 cups of water for 4-5 whistles or until they are soft. Set aside.
- In a spice grinder, powder the cloves, cinnamon, and cardamom. Set aside.
- Heat oil in a wok over medium heat and add the cumin seeds. Once they sputter, add the ginger-garlic paste and sauté for a minute until fragrant.
- Add the pureed onion and cook for 5-7 minutes until the raw smell disappears.
- Stir in the pureed tomatoes, turmeric powder, and salt. Cook for another 5-7 minutes until the oil separates from the mixture.
- Add the tamarind extract and the ground spice powder. Mix well and cook for 2 minutes.
- Add the cooked chick peas along with the cooking water. Simmer for 10-15 minutes, allowing the flavors to meld and the gravy to thicken.
- Garnish with chopped raw onions and a dash of lime before serving.
Notes
For extra flavor, top the curry with chopped raw onions and a squeeze of lime before serving. This dish can be stored in the refrigerator for up to 3 days. Reheat gently before serving. If you prefer a thicker gravy, simmer for a few extra minutes to reduce the liquid.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 6 grams
- Sodium: 400 mg
- Fat: 8 grams
- Carbohydrates: 40 grams
- Fiber: 12 grams
- Protein: 10 grams
- Cholesterol: 0 mg