Ingredients
1. Chickpeas - 1 cup
2. Onion - 1 large, chopped finely
3. Tomatoes - 2 medium, chopped finely
4. Ginger garlic paste - 1 tsp
5. Chole masala - 1 tsp
6. Turmeric powder - 1/4 tsp
7. Chilly powder - 1/4 tsp
8. Coriander powder - 1/2 tsp
9. Garam masala - 1/2 tsp
10. Cumin seeds - 1/2 tsp
11. Oil - 2 tblsp
12. Water - 2 cup
13. Lemon juice - 1 tblsp
14. Salt to taste
To Grind
1. Coconut - 1/4 cup
2. Cumin seeds - 1/4 tsp
Method:
1. Soak chickpeas overnight .Pressure cook with enough water to cover the chickpeas for 3 - 4 whistles.
2. Heat a heavy bottom pan . Add oil and cumin seeds. When cumin seeds splutter, add onion and fry till it turns golden brown.
3. Now add ginger garlic paste and fry for another 2 minutes. Then add tomatoes and all the powders and salt and fry till tomatoes are mushy and cooked.
4. Grind the coconut and fennel seeds and add it to onion-tomato gravy and fry for another 5 minutes.
5. Now add cooked chick peas and water and cook for 10-15 minutes till the desired consistency is reached.
6. Add in the lemon juice and garnish with coriander leaves. Serve hot with roti.
