Halwai April 5, 2021

Ingredients:

• 1 cup – chickpeas, dry
• 1 – onion, chopped
• 2 – tomatoes, chopped
• 1.5 cups – Tamarind extract
• 5 – Garlic Cloves
• 1 tsp – Red Chilli powder
• 1 tsp – coriander powder
• 1/4 tsp – Mustard Seeds
• 1/4 tsp – Fenugreek seeds
• Curry leaves
• Salt
• Oil
• To Grind
• 1/4 cup – grated Coconut
• 5 – pearl Onions

Method:

  1. Soak the chickpeas overnight, then pressure cook the chickpeas and keep aside
  2. Grind both grated coconut and pearl onions to a fine paste.
  3. Heat enough oil in a pan, add the mustard seeds, curry leaves and fenugreek seeds and splutter
  4. Add the chopped onion, garlic cloves and chopped tomatoes and cook until the onions turn translucent, mix the chilli powder, coriander powder and grounded paste to the tamarind extract and pour the tamarind juice to the vegetables.
  5. When it starts boiling add the cooked chick peas to the gravy and simmer
  6. Once the oil starts to separate from the gravy, remove from stove
  7. Serve hot.
  8. Recipe courtesy: Priya Easy N Tasty Recipes