Ingredients:

  • 1 cup (200g) dried chickpeas, rinsed
  • 4 cups (950ml) water, for soaking
  • 1 tsp (5g) baking soda (optional, for faster cooking)
  • 4 cups (950ml) water, for boiling
  • 1 black tea bag (optional, for colour and flavour)
  • 1 teaspoon salt, to taste
  • 2 tbsp (30ml) vegetable oil
  • 1 medium yellow onion, finely chopped
  • 1 inch (2.5cm) ginger, grated
  • 2 cloves garlic, minced
  • 1-2 green chilies, finely chopped (adjust to taste)
  • 1 tsp (2g) ground coriander
  • 1 tsp (2g) ground cumin
  • 1/2 tsp (1g) turmeric powder
  • 1/2 tsp (1g) red chili powder (adjust to taste)
  • 1/4 tsp (0.5g) garam masala
  • 1/4 tsp (0.5g) amchur (dried mango powder)
  • Salt to taste
  • 1 (14.5 oz) can (411g) crushed tomatoes
  • 1/2 cup (120ml) water (or chickpea cooking liquid)
  • 2 tablespoons chopped fresh cilantro/coriander leaves, for garnish
  • 1 tablespoon lemon juice
  • 2 tablespoon Kasuri Methi (Dried Fenugreek Leaves)

Instructions:

  1. Combine chickpeas, water, and baking soda (if using) in a large bowl. Soak for at least 4 hours, or preferably overnight. Drain and rinse thoroughly.
  2. Place the soaked chickpeas in a large pot or pressure cooker with fresh water and a black tea bag (if using). Bring to a boil, then reduce heat and simmer (or pressure cook) until the chickpeas are tender. Reserve about 1/2 cup of the cooking liquid. Add salt to taste.
  3. Heat oil in a large skillet or saucepan over medium heat. Add chopped onion and sauté until golden brown. Add grated ginger, minced garlic, and green chilies. Sauté until fragrant.
  4. Add ground coriander, ground cumin, turmeric powder, red chili powder, and amchur powder to the skillet. Sauté for about 30 seconds, stirring constantly, until fragrant. (Careful not to burn the spices!)
  5. Add crushed tomatoes to the skillet and cook for about 5 minutes, stirring occasionally, until the tomatoes have softened slightly.
  6. Add the cooked chickpeas (with some of the reserved cooking liquid) to the skillet. Stir to combine all ingredients. Bring to a simmer, then reduce heat and cook for at least 20-30 minutes, or longer, allowing the flavors to meld. Stir occasionally, adding more cooking liquid if needed to prevent the curry from drying out.
  7. Stir in garam masala, lemon juice, and chopped cilantro. Crush Kasuri Methi and add to gravy. Taste and adjust seasonings as needed. Serve hot, garnished with more cilantro.