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| Main Ingredients | Chickpeas (kabuli chana), Green chilli |
| Cuisine | Maharashtrian |
| Course | Main Course Vegetarian |
| Prep Time | 11-15 minutes |
| Cook time | 16-20 minutes |
| Serve | 4 |
| Taste | Mild |
| Level of Cooking | Moderate |
| Others | Veg |
Ingredients
- 1 cup chickpeas (kabuli chana) ,soaked
- 3-4 green chillies
- 1 inch ginger piece
- 4-5 garlic cloves
- 1 teaspoon cumin seeds
- 1 cup tomato puree
- 1 teaspoon red chilli powder
- 1 teaspoon garam masala powder
- Salt to taste
Method
- Drain the chickpeas, add three cups of fresh water and pressure-cook till done. Drain and refresh.
- Grind the green chillies, ginger and garlic to a coarse paste using a little water.
- Heat a non stick pan add cumin seed and sauté till it changes colour.
- Add green chilli-ginger-garlic paste and fry for a minute.
- Add tomato puree, red chilli powder, garam masala powder and salt and fry for a few minutes or till the ghee leaves the masala.
- Add chickpeas and stir gently. Cover and allow simmering on low heat for five to six minutes.
- Serve hot.
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