- 225 g. chick peas, soaked overnight and drained
- 1 liter water
- 1\2 level tsp. bicarbonate of soda
- 1\4 cup oil
- 2 medium onions, skinned and finely chopped
- 1 inch piece fresh ginger, peeled and finely chop
- 1 level tsp. chili powder
- 1\2 level tsp. ground turmeric
- 1\2 level tsp. ground coriander
- 1 level tsp. salt
- 1 level tsp. garam masala
- 2-3 tbsp. finely chopped fresh coriander leaves
- Put the chick peas in a large heavy-based saucepan, add the water and the bicarbonate of soda and bring to boil. Stir any froth that may form back into the chick peas. Cover the pan and boil the chick peas for about 2 hours until they are tender but still retain their shape. This process can be speeded up in a pressure cooker. Use half the quantity of water. (Follow the manufacturer's instructions for timing.) Once the chick peas have become tender keep them in the boiled water. It will be used at a later stage.
- Heat the oil in a large frying pan. Add the finely chopped onions, ginger and green chili. Stirring frequently, fry the mixture for 10-15 minutes until well browned. Add the chili powder, turmeric, ground coriander, salt and 3-4 tablespoons water . Stir fry for another few minutes.
- Pour the cooked chick peas and liquid into the onion mixture. Stir well to mix all the ingredients and cover with a lid. Reduce the heat and simmer for 20-25 minutes or until the chick peas have absorbed the sauce. Mash a few of the chick peas with the back of a wooden spoon against the side of the pan to thicken the sauce.
- Transfer the chick peas to a serving dish, sprinkle with the garam masala and the finely chopped fresh coriander leaves and serve hot with chapati or nan.