Kelli chana

Ingredients

• 1 cup dried chickpeas or white peas, soaked overnight
• 1 onion, finely chopped
• 1 tomato, chopped
• 1 tsp ginger paste
• 1 tsp red chilli powder
• ½ tsp turmeric
• 1 tsp cumin powder
• 1 tbsp tamarind pulp or lemon juice
• 1 tbsp oil
• Salt to taste
• Chopped onion, coriander and roasted chilli to garnish

Method

1. Pressure-cook the chickpeas with salt until soft.
2. Heat oil and fry the onion and ginger until soft. Add tomato and the spice powders and cook until thick.
3. Add the chickpeas with some of their cooking water and simmer for 10 minutes into a loose gravy.
4. Add tamarind or lemon and adjust salt.
5. Serve hot in bowls topped with raw onion, coriander and crushed roasted chilli.