200 gms chickpeas (kabuli chana)
10 garlic cloves
5-6 green chillies
2 dry red chillies
2 bay leaves
A handful of coriander leaves
A few mint leaves
2 tsp garam masala powder
1 tsp coriander powder
1/2 tsp cumin powder
1/2 tsp tumeric powder
1/4 tsp asafoetida powder
Juice of half a lime
Salt to taste
Oil as required
Soak the chickpeas for about 6-8 hours.
Pressure cook with red chillies, lime juice and salt to taste till soft but still whole (takes about 18-20 minutes).
Remove from pressure and roughly mash some of the chickpeas with the back of a spoon.
Grind together onion, tomato, garlic, ginger, green chillies, coriander leaves and mint leaves.
Heat oil in a vessel and put in the bay leaves.
When the leaves start changing colour, add the paste with the garam masala powder, coriander powder, cumin powder and tumeric powder.
Fry well till oil separates from the paste.
Pour in the chickpeas with the water and bring to a boil.
Add the asafoetida powder and simmer till thickened.
Serve hot finely chopped onions.
Best had with pooris.