• Chickpeas 1 cup
• Tamarind paste 4 tbsp
• Water 1 cup
• Oil 2 tbsp
• Cumin Seeds 1/2 tsp
• Onion 1 (finely chopped)
• Garlic cloves 2
• Ginger 1 inch piece
• Green chillies 2 (chopped)
• Kashmiri red chillies 3 (whole)
• Cumin seeds 1 tsp (ground)
• Coriander seeds 1 tsp (ground)
• Turmeric powder ¼ tsp
• Salt to taste
• Tomatoes 200 gm (chopped)
• All spice powder ½ tsp
• Curry Leaves 8
• Sugar 1 tsp
• Papri for garnishing
• Fresh Coriander for garnishing (chopped)
• Onions for garnishing
• Green chilies for garnishing

Add the tamarind paste in water and boil for 15 minutes till 1/2 cup of water is left.

Strain the tamarind water.

Heat oil in a pan and add the curry leaves, Kashmiri red chillies and cumin seeds, and fry for 2 minutes.

Add the onions, garlic cloves, and ginger and fry for 2 minutes.

Now add the chopped green chillies and fry a few minutes.

Stir in the ground coriander seeds, ground cumin seeds, turmeric powder, and salt, and fry for 3 – 4 minutes.

Add the chopped tomatoes and simmer and then add the chickpeas along with the all spice powder, tamarind water and add sugar.

Cover and simmer for 5 – 7 minutes.

Take out in a serving dish.

Garnish with papri, fresh coriander, onions and green chilies and serve.

by Pak101.com (few years ago!) / 622 views