a dish composed with a sauce or gravy seasoned with a mixture of ground spices that is thought to have originated in India and has since spread to many regions
Ingredients
500 gm
Chickpeas, boiled
(250gm chickpeas soaked overnight and boiled in about 6 cups of water, 1 black cardamom, sea salt and baking soda (aluminum free))
1 tsp
Cardamom pods
(1 whole black cardamon)
1/2 tsp
Amchur (dried mango powder)
(r a tbsp of tamarind soaked in hot water)
1/2 tsp
Fenugreek leaves
Instructions
Please refer to the spices to be used to make garam masala in the instructions below.
Notes:
Soak the chickpeas preferably overnight. Boil them in the instant pot with one stick of cinamon, one black cardamom, and one bay leaf, salt and baking soda for 8 minutes (You could skip this step by using 2 cans of organic chickpeas )
Garam masala: Dry roast the following whole spices starting from cinamon stick till fennel seeds in the below list. Let them cool down and then and when cooled grind to make spice powder 1" cinamon stick 1 black cardamom 2 dry red chillies 1 tbsp coriander 1/2 tbsp cumin seeds 5 cloves 1/4" Mace 1 Bay leaf pinch of ajwain (carom seeds) 1 tbsp ground anar-dana (dried pomegranate seeds) 1 tsp fennel seeds
Heat ghee on low flame, add about 2 tbsp of ground masala 1/4 tsp salt and about 1/4 cup of water from the boiled chickpeas.
Give it a gentle boil, Lower the flame and let it simmer for 3-4 minutes
Whilst still on the stove, add in the chickpeas and toss it a couple of times. In 1/4 cup boiling water either add mango powder or the tamarind Add this paste to the chickpeas. Add some dried fenugreek leaves, generously sprinkle cayenne or paprika, toss the dish a couple of times and let it simmer on low heat for 10 minutes.
Finally, garnish with thinly sliced ginger, some cilantro or mint Serve hot with roti or rice of your choice.
