Black Chickpeas Gravy Curry

Ingredients:

Black Chickpeas 1 Cup
Onion 1 Large
Tomato 1 Small
Coriander Powder 1/2 tsp
Red Chili Powder 1/2 tsp
Green Chiles 1 – 2
Ginger Garlic Paste 1/2 tsp
Cilantro Few Sprigs
Salt to Taste
Oil 1 Tbsp

Talimpu:

Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Broken Dried Red Chiles 3 – 4
Curry Leaves 5
Oil 2 tsps

Method of preparation:

Soak black chickpeas in water overnight and pressure cook in fresh water for 3 whistles.
Strain the cooked black chickpeas and reserve the cooking liquid.

Wash and finely chop the cilantro leaves.
Peel and slice the onion.
Wash and finely chop the tomato.
Remove stems, wash and slice the green chiles.

Heat oil in a pan, add half of sliced onion and fry till the onion changes to golden brown in color.
Remove the fried onion from heat and grind into paste using a grinder.

Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, add ginger garlic paste and green chiles.
Fry for a minute, add sliced onion.
Fry till onion turns translucent, add the cooked chickpeas, cooking liquid, half a cup of water (if required), onion paste, coriander powder, red chili powder and salt.
Bring to boil and let it bubble for couple of minutes. Stir in tomato and cook for another minute.
Garnish with cilantro and serve black chickpeas gravy curry with steamed rice or with roti.