By Ann Jacob
Black chickpeas – 1 cup (Overnight soaked and cooked)
Yoghurt – 1 and 1/2 cup
Gram flour – 3 tbsps
Turmeric powder – 1 tsp
Chilly powder – 1 tbsp (adjust accordingly)
Coriander powder – 1 and 1/2 tbsp
Garam masala – 1 and 1/2 tsp
Cumin powder or cumin seeds – 2 tsp
Asafoetida – 1 tsp
Ghee – 1 tbsp
Water- 1 and 1/2 cup total including remaining water of boiled chickpeas
Salt to taste
1. Take yoghurt in a bowl and add gram flour, turmeric powder, chilly powder, coriander powder, 1 tsp cumin and garam masala, required salt and mix till lump-free.
2. Heat ghee in a pan add rest of cumin and asafoetida and cook till raw smell goes away.
3. To this add the yoghurt mix and water and start stirring in between.
4. Once it starts boiling add the boiled chickpeas and stir in between adjust flame between medium and high.
5. Stir till it thickens to gravy consistency and adjust salt and sprinkle a pinch of sugar too.
6. Switch off the flame. Garnish with Cilantro.
7. Serves best with Chapatis/Phulkas.
1. This is basically a kadhi type gravy so you have to cook it well between medium to high flame..till it thickens and amount reduces well.
2. Inspite of cooking well you feel there is an overpowering smell of besan.. cook for five more minutes in low flame drizzling drops of ghee and switch off..add cilantro on top.Use after it cools down to warm.
3. If you feel sourness it is caused by the curd you used.You can adjust salt then sprinkle sugar and mix to take away sourness.
4. If you have used black chickpeas usually it comes perfect unless its undercooked or curd is sour.
5. Tastes best when warm than piping hot.
Hope these tips helps…and I’ve only made these with black chickpeas..as the original recipe calls for it..