Cholay ka salan

Chickpea curry with tomatoes

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Heat the oil in a saucepan with a lid over a medium heat. When hot, add the cumin, aniseed, coriander seeds and mustard seeds and when they start to splutter, after about 30 seconds, add the curry leaves. Those will splutter immediately. Then add the onion, ginger and garlic and cook, stirring, for 5 minutes, or until the onion is light brown.

Step 2

Add the tomatoes and tomato purée and cook, stirring, for 5–8 minutes, adding a splash of water if it becomes too dry. Once the tomatoes are soft and the oil rises to the top of the sauce add the chickpeas and measured water. Reduce the heat, cover the pan with the lid and cook for about 10 minutes. By now the water should have halved and the gravy should be

Step 3

thick. Add the salt, stir in the amchoor and top with the coriander and chopped chilli.

Step 4

For a dry dish, omit the water and let the tomato base evaporate a little. But if you feel that the sauce is too watery, try mashing a few of the chickpeas and stirring through. These add thickness and texure.