Ingredients:

• 1 cup – dried Chickpeas
• 3 – Onions
• 2 – black Cardamoms
• 6 – Cloves
• 2 – Cinnamon or Bay Leaves
• 12 – peppercorns
• 1 tsp – Cumin seeds
• 1/2 tsp – salt
• 2 pinches – Hing
• 1-inch – ginger, chopped
• 10 Cloves – Garlic
• 2 tbsp – Tomato puree
• 1 tsp – Turmeric powder
• 1/2 tsp – Garam Masala powder
• 1 tsp – coriander powder
• 1/2 tsp – ground black pepper
• 3/4 tsp – dried Mango powder
• 2 tsp – chopped Coriander leaves

Method:

1. Wash and soak white channa for 6-8 hours (or overnight) in 2.5 cups of water.
2. Add 1 chopped onion, cumin seeds, salt, cardamom, cinnamon, hing and pressure cook it for 30 minutes. Let it cool.
3. Open the lid. Reserve 1 cup of stock for later use.
4. Make a paste of 1 chopped onion, ginger and garlic in a mixer or blender. Keep it aside.
5. In a separate cooking pot, heat the oil.
6. Add the rest of the chopped onions and saute for 10 – 12 minutes on medium to low heat until it is deep brown in colour.
7. Add the onion, ginger and garlic paste and saute for 5 – 6 minutes on low heat until the raw smell goes away.
8. Add turmeric, garam masala and coriander powder to it.
9. Add pepper and mango powder and stir it thoroughly.
10. After 1 minute, add pureed tomato and saute for a few minutes.
11. Add cooked chickpeas and stir it gently.
12. Add reserved water in which the chickpeas were cooked and adjust salt to it.
13. Cover it with a tight lid and cook on low to medium heat until it is done.
14. Sprinkle chopped coriander leaves on it. Serve it with puri.
15. Recipe Courtesy: Niya Prakash’s World