This is a simple version of chick peas that I use when I do not have ready-made chana masala powder in the house.

Ingredients

3 dl dried chick peas

3-4 tbsp cooking oil or ghee / clarified butter

1 medium onion – chopped fine

1 medium tomato – chopped fine

3 flakes garlic – chopped fine

1 inch ginger – chopped fine (quantity of ginger & garlic when chopped is approx. the same)

2-3 tsp Kashmiri chilli powder (if using normal chilli powder, I would use ½ the amount and add 2 tsp paprika powder)

1 tsp turmeric

2 tsp coriander / dhania powder

1 tsp jeera / cumin powder

1-2 tsp salt / to taste

½ tsp pepper

1-2 tsp amchur powder ( you can use 1-2 tsp lime juice instead )

½ tsp garam masala

2 dried bay leaves

3-4 sprigs of green coriander – chopped

1-2 green cillies (optional)

The day before cooking

Soak the chick peas in warm water for at least 12 hours. If you use a bowl and cover it with a plate or glass cover I find the peas get rehydrated a lot better and faster.

Putting it together

The next day, drain out the water. Cook the chick peas in a pressure cooker with 6-8 dl water for 2 -3 whistles. Leave the the cooker to cool down before opening – allowing the peas to cook in the heat.

If you do not have a pressure cooker cook in a deep cooking pan, with 6-8 dl water on medium heat for 20 – 30 mins or until the peas are soft and can be easily smashed when pressed between 2 fingers.

In another pan, heat the oil and fry the onion on medium heat until soft and light brown. Add a little more oil if needed so the onion fries well.

Add the garlic and ginger and stir fry for 1-2 minutes.

Add the chopped tomato, salt, chilli, turmeric, pepper, cumin & coriander powders and fry well until the tomatoes are mushy and oil leaves the mixture. Move the pan off the heat and use a hand-held blender to blend this mixture to a fine paste.  

Return to the heat and add the bay leaves, garam masala, amchur & chick peas with some of the cooking water from the peas.

Cook on medium heat for 15 – 20 mins, stirring once in a way. Add some cooking water from the chick peas if the peas start to get dry. Taste the peas and adjust salt, amchur or chilli as needed. Slit 1 or 2 green chillies and add to the dish if you like.

I like this dish best when reheated. Its perfect to make a bigger quantity and have leftovers or cook it in advance when having guests over.

Before serving, garnish with a little chopped green coriander.  You can add small fried cubes of paneer, dusted with cumin powder to the dish for a complete meal.