Soak the chickpeas overnight in enough cold water to cover. Drain, rinse and put the chickpeas with just enough water to cover in a pressure cooker or heavy saucepan. Cook until half tender, then add the salt and cook until done but still holding their shape.
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Serves 4 with rice or flat bread
- 1 cup dried chickpeas (kabuli channa)
- 2 teaspoons salt
- 2 tablespoons ghee or oil
- 2 large onions, finely chopped
- 2 teaspoons chopped garlic
- 2 teaspoons finely grated ginger
- 1 teaspoon turmeric
- 1 teaspoon Garam Masala (see page 168)
- 2 large ripe tomatoes, peeled and chopped
- 1 fresh green chilli, seeded and sliced
- 2 tablespoons chopped fresh mint or coriander
- lemon juice to taste
Heat the ghee or oil in a heavy saucepan and fry the onions, garlic and ginger until golden, stirring frequently. Add the turmeric and fry for a few seconds, then add the garam masala, tomatoes, chilli and half the chopped mint or coriander. Add the chickpeas and their cooking liquid, stir, cover and simmer on low heat until the chickpeas are very tender and the tomatoes have cooked to a pure. Add lemon juice to taste and sprinkle with the remaining fresh herbs.