Ingredients
- 500 g. kalay channay (black chickpeas)
- 1 tsp. bicarbonate of soda
- 1\2 cup oil
- 2 medium onions, thinly sliced
- 1 tsp. garlic paste
- 1 tsp. ginger paste
- 1 1\2 tsp. chili powder, or to taste
- 1 1\2 tsp. salt
- 1\4 tsp. turmeric
- 3 tbsp. lemon juice
- 1 small onion. roughly chopped
- 2 tbsp. fresh coriander leaves. chopped
- 4 green chilies, chopped
Methods:
1. Put the chick peas and bicarbonate of soda in a large pot and
soak in plenty of water for several hours or preferably overnight.
2. Heat oil in a large saucepan over medium heat, add onions and sauté, until onions are soft but not brown, about 3 minutes.
3. Add garlic, ginger paste and sauté for 1 minute then add chili
powder, salt, turmeric and 3 tablespoons water (To prevent the mixture
from burning.) Stirring frequently, fry the mixture for 5-8 minutes.
(During stir frying add little water if the mixture sticks to the
bottom of the pan).
4. Add chickpeas to the onion mixture, stir to mix and add enough water
to cover the chickpeas by about 3 inch. Reduce the heat, cover the pan
and cook the chick peas for about 2 hours until they are tender but
still retain their shape. (This process can be speeded up in a pressure
cooker. Use half the quantity of water. (Follow the manufacturer’s
instructions for timing.)
5. Once the chick peas have become tender and little gravy has left, turn off the heat.
6.Transfer the chick peas to a serving dish, Add lemon juice, stir once
and decorate with chopped onion, coriander leaves and green chilies.
7. Serve warm.