Whole Chickpeas Curry

Whole Chickpeas Curry

(Kabuli Chholar Chaat)

Ingredients:

1 kg whole chickpeas (Kabuli Chholar Chaat),

450 gm ( 1 lb) potatoes,

8 dry red chillies,

1 bay leaf,

2 teaspoons cumin seeds,

1 teaspoon panchforan,

2 cardamoms,

2 stick 2.5 cm (1”) piece cinnamon,

2 cloves,

1/3 cup cooking oil,

1 teaspoon minced ginger,

1 teaspoon minced garlic,

1 teaspoon ground turmeric,

1 teaspoon chilli powder,

3 – 4 tablespoons tamarind puree,

3 – 4 tablespoons sugar,

2 tablespoons chopped coriander leaves,

Salt to taste.

Directions:

·         Soak the chickpeas in water for 2 – 3 hours. Boil in water until cooked thoroughly, drain water. Peel the potatoes, make thick small slices and boil. Roast very lightly the spices from red chillies to clove and grind them.

·         Heat the oil in a saucepan. Fry the onion, add ginger, garlic, turmeric, chilli powder and ½ cup of water. Fry until oil separates from the spices, add the chickpeas, potatoes and stir for 3 – 5 minutes.

·         Add tamarind, sugar and 4 cups of hot water. Simmer for 1 hour. Add the roasted ground spices and coriander leaves.

Serve with chapatti. Adequate for about 12 persons.