Preparation Time: 10 min. Cooking Time: 25 min. Serves 4
2 x 400 grams Kala Chana Cans (Black Chickpeas)
5 Cloves Garlic Finely Chopped
½ cups Fresh Tomato Puree
2 tbsp Gram Flour
3 tbsp Oil
1 Dry Red Chilli
¾ tsp Mustard Seeds
¼ tsp Asafoetida (Hing)
¾ tsp Turmeric Powder
1½ tsp Chilli Powder
1½ tsp Coriander-Cumin Powder (Dhana Jiru)
½ tsp Jaggery (Gōr)
Salt to taste
Heat oil on medium heat by adding the dry red chilli, once hot add mustard seeds until they crackle, for about 10 seconds, then add the asafoetida and chopped garlic.
Sauté for 30 seconds, add the gram flour and sauté for a further 30 seconds. Then add the tomato purees, turmeric powder, chilli powder, coriander-cumin powder, jaggery and salt.
Mix well, cook for 2 minutes then add the kala chana and ½ a cup of water. Bring it to a boil, then simmer for 10-15 minutes with the lid on, stirring occasionally.
See that it does not go runny but keep the curry thick, if you think you need to add water, then add a little.
Enjoy hot with plain puri and kheer.