Ingredients:

• 1 cup – brown chick peas (soaked overnight)
• 1 – Tomato chopped
• 1 – large Onion sliced thinly
• 1 – large onion, sliced and fried till brown
• 1 – potato, boiled, chopped in chunks
• 1 – tbsp. ginger, finely chopped
• 1 – tsp. garlic, finely chopped
• 2 – Green chillies chopped
• 1 tbsp – coriander finely chopped
• 8 – 10 – cashews, fried light brown, powdered
• 1 tsp – Chole masala or sabzi masala powder
• 1/2 tsp – Red Chilli powder
• 1/2 tsp – coriander (dhania) seed powder
• 1/4 tsp – Turmeric powder
• 3 – 4 pinches – Garam Masala powder
• 3 – 4 tsp – Asafoetida powder
• Salt to taste
• Lemon juice to taste
• 1 tbsp – Ghee
• 2 tbsp – oil

Method:

1. Pressure cook chickpeas, till soft (approx 3 whistles).
2. Cool, remove and drain, keep aside.
3. Heat oil in a kadai (pan).
4. Add ginger, garlic, green chillies, stir for a moment.
5. Add tomato, raw onion and stir-fry onions.
6. Grind together fried onion and cashews, add to pan.
7. Stir, and allow to cook, till oil separates, add chickpeas.
8. Add all dry masalas, salt, lemon juice.
9. Allow to cook till excess moisture is evaporated.
10. Garnish with chopped coriander.
11. Serve piping hot with parathas, bhature, etc.

Recipe courtesy of Saroj Kering