1 cup chick peas (washed and soaked in 4 cups of water)
OR 800g tin
2 large tomatoes (chopped into 16 pieces)
1 ½ teaspoons of coriander powder
¼ teaspoon of turmeric
¼ teaspoon of crushed chili
1 ¼ teaspoons of salt
2 – 3 tablespoons of lemon juice
¼ cup of green coriander leaves (finely chopped)
For Infusing flavour
2 tablespoons of ghee/butter
½ teaspoon of cumin seeds
1 large onion (finely chopped)
1 tablespoon of ginger (finely chopped)
1 tablespoon of garlic (finely chopped)
Bring the chick peas to boil. Lower heat and simmer for 25 to 35 minutes (until soft). (A pressure cooker can boil them in about 7 minutes.)
Add the salt and simmer for 2 to 3 minutes. There should be some liquid covering the chana, therefore add water if necessary and take it off the heat. Alternatively, if you are using tinned chick peas, add about 1 teaspoon of salt so it is ready of the next stage.
For infusing flavour
Heat ghee/butter in a pan, add the cumin seeds and as soon as these brown, add the onions. Fry until golden, add ginger, garlic and stir for a few seconds. Add coriander, turmeric and chili powder. Stir for 2 to 3 seconds, add tomatoes and cook for 4 to 5 minutes.
Add lemon juice and mix in the cooked chana with liquid and let the mixture simmer for a further 5 to 7 minutes. The chana should be floating in liquid, therefore add a little more water if necessary. Sprinkle green coriander and serve.
This dish goes well with rice. Its tangy gravy with the slight sweetness of tomato is very delicious.
From Feasts of India by Mridu Shailaj Thanki