2 cups kabuli channa (white chickpeas)
1 tsp. ginger grated
1 tsp. garlic crushed
3 tomatoes grated
1 tbsp. coriander finely chopped
1/2 tsp. turmeric powder
1 tsp. dhania (coriander seed powder)
1/2 tsp. black pepper powder
1/2 tsp. garam masala powder
1 tsp. amchur (dried mango powder)
2-3 pinches asafoetida
salt to taste
2 cardamoms black
1 tsp. cumin seeds
2 tbsp. oil
Wash and soak chickpeas in plenty of water overnight.
Drain add fresh water (4 -5 cups) and transfer to pressure cooker.
Add cardamoms, bayleaves, peppercorns, cloves, salt and 1 chopped onion.
Pressure cook till channa is soft (approx. 7-8 whistles).
Cool, drain, keep aside, channa, whole spices, water aside separately.
Meanwhile, puree 2 onions, chop 1 fine.
If desired, add spices while pureeing onions.
Or discard, since their flavour is induced in channa water.
Heat oil in large heavy saucepan.
Add asafoetida, ginger, garlic, chopped onion, stirfry till onions are light brown.
Add pureed onions, tomato puree, all masala powders and saute for 5-7 minutes.
Add drained water. Boil for 7-8 minutes.
Add peas, salt, stir and cook till gravy is thick.
Garnish with chopped coriander.
Serve hot with parathas, roti, or over bread.
Accompany with slices of lemon and chopped onions.