Chickpeas are a great source of plant protein. They come in different colors and sizes. I used dry green chickpeas for this recipe but you can use anything you want.
- Chickpeas, dry: 200 grams.
- Onion, medium sized: finely chopped.
- Tomatoes, 3: roughly cut up.
- Ginger, 1 inch.
- Green chilly, 1.
- Dry Red Chillies, 2.
- Saung, 1 teaspoon.
- Cumin, 1 teaspoon.
- Coconut, a few pieces, chopped up.
- Cardamom, 2.
- Bay leaf.
Soak the chickpeas, overnight. Drain and rinse in water. Pressure cook with water. Discard the water and keep the chickpeas aside.
Saute all the other ingredients. When the tomatoes have fully softened up, switch off the stove and let it cool down. Then puree in a blender after removing the bay leaf.
Saute this pureed masala in a little oil. Once it gets a lovely caramelized color, add the chickpeas and some water.
Let it simmer for about 10 minutes.