Chickpeas Dry

by Sunitha Fernandez
Chickpeas with other ingredients - Chickpeas Dry
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Cuisine North Indian
Prep Time 20 minutes
Servings
people
Ingredients
  • Chickpeas(soaked over night) - 1/2k g
  • Ginger(finely chopped) - 1 tbsp
  • garlic(finely chopped) - 1 tbsp
  • Cinnamon(Karugapatta) - 2 1/2 cms
  • Cloves(Grambu) - 4 nos
  • Dried red chillies(broken) - 4 nos
  • Cumin seeds(Jeerakam) - 2 tsp
  • Black peppercorns - 10 nos
  • Turmeric powder - 1 tsp
  • Tomato puree - 1 1/2 tbsp
  • Chilly powder - 1/2 tsp
  • Onion(finely sliced, big) - 1 no
  • Sugar - 1 tsp
  • Cider vinegar - 2 tbsp
  • Warm water(As reqd) -
  • Oil(As reqd) -
  • Salt(As reqd) -
Cuisine North Indian
Prep Time 20 minutes
Servings
people
Ingredients
  • Chickpeas(soaked over night) - 1/2k g
  • Ginger(finely chopped) - 1 tbsp
  • garlic(finely chopped) - 1 tbsp
  • Cinnamon(Karugapatta) - 2 1/2 cms
  • Cloves(Grambu) - 4 nos
  • Dried red chillies(broken) - 4 nos
  • Cumin seeds(Jeerakam) - 2 tsp
  • Black peppercorns - 10 nos
  • Turmeric powder - 1 tsp
  • Tomato puree - 1 1/2 tbsp
  • Chilly powder - 1/2 tsp
  • Onion(finely sliced, big) - 1 no
  • Sugar - 1 tsp
  • Cider vinegar - 2 tbsp
  • Warm water(As reqd) -
  • Oil(As reqd) -
  • Salt(As reqd) -
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Rating: 0
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Instructions
  1. For preparing chickpeas dry, grind cinnamon, cloves, cumin seeds, dry red chillies and pepper corns. Keep it aside .
  2. Heat 2 tbsp of the oil in a large pan. Fry the ginger and garlic for 30 seconds
  3. Add in the ground spice mix to the pan and fry for another 30 seconds.
  4. Toss in the chickpeas and turmeric powder.
  5. Pour in required warm water, tomato puree and chilly powder. Cover the pan and allow it to simmer for 20 minutes.
  6. In another vessel the heat oil and saute the onion until it becomes brown.
  7. Then add the fried onion to the chickpeas along with the salt, sugar and vinegar. Mix it, cover and allow it to simmer until the chickpeas is done. Remove from the heat.
  8. Chickpeas dry is ready. Serve hot
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