No Onion No Garlic Hara Chana Masala

No Onion No Garlic

Hara Chana Masala

Servings - 2 - 3

INGREDIENTS

Green chickpeas - 200 grams

Water - 2.6 litres, divided

Tomato - 220 grams

Oil - 30 milliliters

Cumin - 1 teaspoon

Cloves - 5 pods

Black cardamom - 1 pod

Bay leaf - 1

Ginger - 1 tablespoon

Green chili - 1 teaspoon

Salt - 1 teaspoon

Turmeric - 1/4 teaspoon

Red chili - 1/2 teaspoon

Coriander powder - 1 teaspoon

Dry mango powder - 1 teaspoon

Garam masala - 1 teaspoon

Chana masala - 1 teaspoon

Dry fenugreek leaves - 1 teaspoon

Ginger - for garnishing

PREPARATION

1. In a bowl, add 200 grams green chickpeas, 800 milliliters water and soak for 5 - 6 hours.

2. Take a pressure cooker, add the soaked chickpeas, 1.3 litres water and cover it with lid.

3. Cook until you hear 4 - 5 whistles.

4. Open the lid and remove it from heat. Keep aside.

5. Take a deep pan, add 500 milliliters water, 220 grams tomato and bring it to a boil.

6. Boil for 5 - 7 minutes on medium heat.

7. Remove it from heat and peel the skin of tomatoes.

8. Transfer this into a blender and blend it into a puree.

 

9. Heat 30 milliliters oil in a heavy skillet, add 1 teaspoon cumin, 5 pods cloves, 1 pod black cardamom, 1 bay leaf, 1 tablespoon ginger and stir for 1 - 2 minutes.

10. Then, add the blended puree and mix it well.

11. Cook for 5 - 7 minutes on medium heat.

12. Add 1 teaspoon green chili, 1 teaspoon salt, 1/4 teaspoon turmeric, 1/2 teaspoon red chili, 1 teaspoon coriander powder, 1 teaspoon dry mango powder, 1 teaspoon garam masala and mix it well.

13. Now, add the boiled green chickpeas and mix it well.

14. Cook for 5 - 7 minutes on medium heat.

15. Add 1 teaspoon chana masala, 1 teaspoon dry fenugreek leaves and mix it well.

16. Cover it with lid and cook for about 30 minutes on medium heat.

17. Open the lid and give it a nice stir.

18. Remove it from heat.

19. Garnish with ginger.

20. Serve hot.