Finely chopped red onions – 2
Finely chopped tomatoes – 2 medium
Chopped ginger – 3/4 tsp finely chopped
Roasted cumin seeds 1 tspn
Spice pwd 1 tspn
Turmeric Pwd 1/4 tspn
Chillie powder 1 tspn
Salt to taste
Oil to fry
½ tspn spice powder
Chopped Corriander leaves-2 tbspns
Finely sliced Onion rings from 2 Onions
Lime wedges from 2 limes.
Finely slit gr. Chilles 4 (slit lengthwise into strips)
½ cup Thick coconut milk
Preparation of Chick Peas recipe
Wash & soak the Chick peas over night.
Boil Chick peas.
Grind a handful of the boiled Chick peas with Ginger, ½ of the minced onions, spice powder, chillie powder, turmeric powder, to a smooth paste – keep aside.
Heat oil .When hot, add chopped onions, fry till onions are golden brown. Add the ground mix & continue to fry on low flame for 2-3 minutes. Add chopped tomatoes – mix well and cook till tomatoes are well blended with the mix. Add the cooked Chick peas, salt & a little water mix well & cook till thickness is reached. Add thick coconut milk.
Simmer few minutes & turnoff the heat
Hi, thank you for sharing these recipes! I really enjoy making your recipes. I have couple of questions about this particular one however.
1. What do you mean when you say “spices”? Is it raw curry powder?
2. How much water should I add? Is 100ml sufficient?
3. I don’t see mustard seeds in recipe. But I think I see them in the pic. Should I add mustard seeds? If yes, how much?
Thank you! 🙂
Hi Diana, Thanks for reading this site.Glad you find it interesting.
Sorry for the late reply as I am away from the blog sometimes.
1. Yes, raw curry powder
2. Around 100ml is sufficient for this recipe because chickpeas are already boiled. But, still, if you feel like the gravy is not enough, add a little more water watching the look and taste of the curry.
3. Sorry, it seems like a mistake in my writing. Add around 1/2 teaspoon mustard oil when the oil is hot. When mustard seeds start popping up, then add chopped onions.
I will edit this recipe soon to revise these minor mistakes. Hope you will try this recipe. 🙂