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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Indian Subcontinent >> Indian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Soak the chickpeas overnight in a large pot in lots of water. | 2. The next day, throw out the water in which the chickpeas were soaked, wash them well, and then add fresh water to the pot. | 3. Bring to a boil. | 4. If the chickpeas were not soaked overnight in water, then it will be hard to bring them to a boil and to cook them soon. In that case, add the baking powder to the pot of chickpeas and water, and, then bring to a boil. The chickpeas will boil quickly with the addition of baking powder. | 5. Boil until the chickpeas are tender. | 6. Remove from heat and keep aside. | 7. Heat oil in a large pot on high flame. | 8. Once its hot, toss in the cumin seeds. | 9. Allow to crackle. | 10. Tear the bay leaves into 2 parts, add to the pot and saute for 10 seconds. {Chef's Tip: If the bay leaves are torn and then added to the pot, it brings out the aroma better}. | 11. Once they stop crackling, toss in the ginger, garlic, onions and green chilli. | 12. Stir-fry on medium flame until the raw smell of the ginger and garlic is gone and the onions are browned. | 13. Add turmeric, red chilli and corriander powders. | 14. Mix well and stir-fry for 5 minutes on medium flame. | 15. Then add the tomatoes, mix well and cook on medium flame for 5 minutes. | 16. Add 1/4 cup water, stir well and cook on high flame until the tomatoes are extremely softened. | 17. The consistency of the tomato mixture should be mushy and in simpler words, really soft. | 18. Add 3 tsps. | 19. of salt. | 20. Mix well. | 21. Add a little shy of 1/2 cup tamarind juice. | 22. Stir in garam masala powder. | 23. Mix well, then add the cooked chickpeas, 1 1/2 cups of water and about 1 1/4 cups of water in which the chickpeas were cooking. | 24. Mix well and boil on high flame for 10 minutes. | 25. Remove from heat, garnish with corriander leaves and serve hot with parathas/rice/rotis/white bead with yogurt on the side. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chickpea	2	cups	soaked	1512.0	251.8	81.88	24.16
onion	4		peeled washed chopped	112.0	26.151999999999997	3.08	0.28
garlic clove	5 -6		peeled washed chopped	-	-	-	-
ginger	2	inches	peeled washed chopped	-	-	-	-
green chili	1 -2		washed trimmed	-	-	-	-
cumin seed	1	tablespoon		22.5	2.6544	1.0686	1.3362
canola oil	4	tablespoons		495.04	0.0	0.0	56.0
turmeric powder	1 1/2	1/2		-	-	-	-
coriander powder	3	teaspoons		16.092	2.9695	0.6679999999999999	0.9596
bay leaf	2			-	-	-	-
baking powder	1/2	teaspoon		1.219	0.6371	0.0	0.0
water	1/4	cup		0.0	0.0	0.0	0.0
tomato	2		washed peeled chopped	56.58	12.546	2.952	0.49200000000000005
red chili powder	3/4	teaspoon		-	-	-	-
salt	3	teaspoons		-	-	-	-
garam masala powder	1	teaspoon		-	-	-	-
tamarind juice	1/2	cup		71.535	18.4861	0.113	0.1506

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.