BLACK CHICKPEAS CURRY

BLACK CHICKPEAS CURRY
We went to a nearby Indian recently and had this black peas curry in the buffet. It tasted real good with a mild spiciness going throughout the dish and surprise! Hubby dear went for a second helping of this curry with rotis. He also asked me, “Why are you not making these types of curries at home?” Hmm….The next weekend, I rolled up my sleeves, bought black chickpeas and a simple curry with them and since then this dish has been weekend special at my home. I have not used any masala powders like in chole masala. I have only used some fennel seeds here and if needed they can be omitted. I prepared this whole dish in a pressure pan. Once the chickpeas were cooked, I opened the lid and let it simmer for a few more minutes in the pressure pan itself to thicken it. Another method is that the chickpeas can be cooked separately and added with the cooked gravy and seasonings and simmered for a few more minutes before serving.

INGREDIENTS:
Black chick peas, soaked overnight, 1 cup.
Red onions, 2, medium-sized.
Ginger-garlic paste, 1 teaspoon.
Chili powder, 1 teaspoon.
Coriander powder, 1 teaspoon.
Curry leaves, 1 sprig.
Fennel seeds, ¼ teaspoon.
Salt as per taste.

PREPARATION:
Dice the onion finely and keep aside. Heat the pressure pan with a tablespoon of oil. When the oil is hot enough, add the fennel seeds and curry leaves and fry for a few seconds. Then add the chopped onions along with the ginger-garlic paste and sauté for a few minutes until the onions are well caramelized. Add 1-3/4 cups of water along with chili powder, coriander powder, salt, and the black chick peas and close the pressure pan and cook the chick peas for 2 whistles or until the chick peas are cooked (mine cooks in 2 whistles). Once the chickpeas are cooked, switch off the stove and release the pressure from the cooker and remove the lid. Then let the gravy simmer for a few more minutes in the pan itself and serve hot with rotis or rice.