I tasted this dish at my friend’s house recently. Initially when she served me this, I thought it was made with spinach. I couldn’t believe my friend when she told me that it was cilantro which gave the vibrant green color to the dish. It was so tasty and flavorful that I prepared it the same week. The key ingredient here is cilantro. I feel that adding tons of cilantro takes regular channa masala to a whole different level. The photo does not do any justice to the dish but most of the channa masala was devoured by my husband and me before I had a chance to take a click but I took a photograph anyway. I am sure everybody would love this once you gave it a try :)
- Dry chickpeas, ½ cup.
- Onion, medium-size, 1.
- Tomato, 1.
- Cilantro, 1 big bunch.
- Ginger-garlic paste, 1 teaspoon.
- Chili powder, 1 teaspoon.
- Coriander powder, 2 teaspoons.
- Garam masala or channa masala powder, 1 teaspoon.
- Cumin powder, ½ teaspoon.
- Salt as per taste.
Soak the chickpeas overnight or for 6-8 hours. Remove the cilantro leaves from the stems, wash them well and keep aside. Chop the onion and tomatoes into big chunks. Heat a pan with some oil. When the oil is hot enough, add the chopped onions and sauté for a couple of minutes until the onions are caramelized. Then add the tomatoes and ginger-garlic paste and keep sautéing until everything is well blended. Switch off the stove and let it cool. Once everything is cool, transfer the contents to a blender along with the chopped cilantro. Blend everything into a smooth paste. Transfer everything into a pressure cooker. Add the chick peas, all the powders, salt, and the chickpeas along with 1 cup of water. Pressure cook for 2-3 whistles until the chickpeas are cooked. Once the pressure is released, it can be served as it is with chapathis. If needed, the dish can be cooked in a pan for a few more minutes under low flame to get the desired consistency.