Chole Masala/ Chickpea Curry

Ingredients:

Serves Two

1 cup Chickpeas - soaked overnight in plenty of water

1 cup tomato puree

1 medium sized Onion - finely chopped

1 tbsp + 1 tsp Cumin seeds

1 bay leaf

1 inch Cinnamon Stick

1 tbsp Chilli Powder

1 tsp Dried Mango Powder

1 tsp dry Ginger Powder

1 tsp Poppy seeds

1 tbsp Ginger-Garlic Paste

4-5 Green Chillies - finely chopped

1 tbsp Chole Masala Powder

1 cup cilantro - finely chopped

Salt to taste

Oil

Water

Method:

Pressure cook the chick peas with a tsp of Cumin seeds, a Bay leaf and an inch length of Cinnamon stick. This adds a little flavour to the chickpeas.

In a pan, heat about 2 tbsps of oil and temper 1 tbsp of Cumin seeds and poppy seeds. Once the cumin seeds begin to change colour, add the onions. As the onions become transparent, add the ginger-garlic paste, green chillies and saute briefly. Now add the tomato puree and stir. Add chilli powder, mango powder, ginger powder, chole masala powder and mix well. Add 1 cup of water and simmer till oil seperates on top. This is a sign that all the spices have blended well.

Add the cooked chickpeas to this gravy and mix well. Add salt to taste and cook for another couple of minutes until oil collects on the top. Garnish with cilantro.

Serve with hot Puris, a deep-fried Indian Whole Wheat Bread, Rotis or Pilaf.