Ingredients:

• 1 cup – chickpeas, soaked overnight
• 1 – chopped Onion
• 1 – chopped Tomato
• 1 tsp – dry Mango powder
• 2 tsp – ginger-garlic paste
• 1 tbsp – Chickpea masala
• 1/2 tsp – Garam Masala
• 1/4 tsp – Red Chilli powder
• 1/4 tsp – coriander powder
• 1/2 tsp – Cumin seeds
• Pinch of Hing
• Salt per taste
• 2 tbsp – cooking oil

Method:

1. Soak chickpeas overnight in warm water and pressure-cook it with 1/2 tsp salt and enough water.
2. Drain excess water from it and keep it aside.
3. Heat oil and splutter cumin seeds, and add hing and chopped onions along with ginger-garlic paste and saute it for a couple of minutes.
4. Add chopped tomato with rest of all masalas, mix it well and cook till tomatoes turn into puree texture.
5. Add boiled chickpeas with water and cook for about 10 minutes.
6. Garnish with onion juliennes soaked in lemon juice and serve hot.
7. Recipe Courtesy: My Own Food Court

Recipe courtesy of Shruthi