Chickpeas must be the easiest thing to cook. It just goes with anything and I especially love it with Puri (fried wheat bread) or rice. Since, I do not make puris that often, I tend to combine it with rice. On this recipe, I tried to do something different. I usually combine potato when making chickpeas curry but this time I substituted Yam (Tarool) in place of potato. Surprisingly the dish came out even better. So, here you go everyone enjoy this delicious yet extremely easy recipe :)
Prep time: 5min(s) Cook time: 20min(s) Total time: 25min(s) Things you will need:
Chickpeas (2 cups, soaked overnight and washed properly)
Onion (1 medium sized, finely chopped)
Yam ( cut in cube size, 1 cup)
Serrano pepper or green chilies (2-3, finely chopped)
Tomatoes (2 medium sized, finely chopped)
Fennel seeds (1 tea spoon)
Fenugreek Seeds (1 tea spoon)
Cumin Seeds (1 tea spoon)
Cumin-Coriander powder (1/2 table spoon)
Meat Masala (1/2 table spoon)
Red Chili powder (1/2 table spoon)
Ginger-Garlic Paste (1/2 table spoon)
Water (3 cups)
Oil (4 table spoons)
Salt (according to taste)
Turmeric Powder (1 tea spoon)
On a pressure cooker heat oil and add fenugreek, cumin and fennel seeds. Fry until brownish black.
Add onion and Serrano pepper. Fry until golden brown.
Add chickpeas, yam, salt and turmeric powder. Stir, cover and cook for 5 minutes.
Now add tomatoes, cumin-coriander powder, meat masala, ginger-garlic paste, and red chili powder.
Stir well, cover and cook for another 7-8 minutes.
Add water and close the pressure cooker lid and cook it until it whistles thrice. Make sure to set the heat in medium.