Chickpea Curry

Overview
A very common Chickpea curry served in all Indian Restaurants. This dish goes well with Chapati or Naan. Fresh roasted and ground spices adds a nice aroma to this dish. Ground onions, ginger and garlic makes a thick gravy for this chickpea curry.

Chickpea Curry

Ingredients for Chickpea Curry

Ingredients 
1 cup chickpea - soaked overnight
Red Onions - 1 large - ground to smooth paste
Plum tomatoes - 3 made to a puree
Garlic - 8 - 10 cloves
Ginger 2 inch piece
Red Chilly powder - 1 - 2 teaspoon
Whole coriander seeds - 2 tablespoons
Whole black pepper - 1 teaspoon
Cumin seeds - 1 teaspoon
Fenugreek seeds - 1/2 teaspoon
Turmeric powder - 1 teaspoon
Asafoetida powder - 1/4 teaspoon
Green chillies - 6 - 8 split in centre
Cilantro leaves  finely chopped - 3 tablespoons
Salt to taste
Oil 4 tablespoons

Steps
1. Cook the cleaned soaked chickpea  with 2 cups water in a pressure cooker till it is cooked well.
2. Grind the red onions, tomatoes and ginger garlic to a smooth paste and keep it separate. Onions in one bowl, tomatoes in one and garlic and onion can be ground together.
3. Dry roast the spices in pan one at a time and keep aside - Coriander seeds, cumin seeds, black peppers and fenugreek seeds. Ground all the dry roasted spices in a coffee grinder to a smooth powder and keep aside.
4. Heat 3 tablespoons oil in a pan. When hot and the onion paste to it and saute well till the onions get brown and oil separates. Add all the ground spices along with red chilly powder and turmeric. saute well.
5. Add the tomato puree to this and mix well and keep cooking till oil separates. Add the cooked chickpea with the water to this  and mix well. add salt as needed and let this simmer on slow flame till the chickpeas are well coated with the gravy. Turn off heat.
6. In another pan heat the remaining one tablespoon oil and fry the green chillies, turn off heat and add the asafoetida powder to the oil and pour this to the prepared curry. Garnish with finely chopped cilantro.

Serve hot with Chapati or Naan