Chickpeas are a common substitute for veggies in Maharashtra. In fact this substitute is also a common serving across other states. This dish can be as dry as you want it to be or with as much gravy as you desire. You could experiment on the ingredient quotients and throw in either potatoes or brinjals to add quality and more flavor.
Ingredients:
1–2 cups of chana or white chickpeas, soaked in hot water for at least 4 hours
1 tomato pureed in a blender
1 onion, medium size, chopped fine
1 tablespoon of ginger and garlic paste
1/2 teaspoon each of turmeric powder, cumin powder, coriander powder, red chili powder and mixed spice powder
1 green chili slit lengthwise
1/4 cup of fresh coriander leaves finely chopped
1–2 bay leaves
1/4 cup of cooking medium or oil
Salt and water to taste and according to preferred consistency
Popular Accompaniments:
The dish goes well with bread, rice or even parathas that are made with different stuffing.
Preparation:
First cook the soaked chana or chickpeas along with some salt and water in a heavy bottom pan.
Remember to add enough water to cover the chickpeas completely.
Now allow the lentil to cook for at least 25 minutes or place the mix in a pressure cooker and allow it to cook till you hear at least 8 whistles.
Once well cooked and cooled, smash some of the chickpeas against the side of the cooker or pan with the ladle and ensure that the mash adds to the volume and quality of the gravy.
Main Cooking:
Heat some cooking medium or oil in the heavy bottom pan and one after the other, fry the bay leaves, ginger and garlic paste, onions and green chili.
Fry the mix till the onions obtain a nice and transparent and golden brown color.
Add all the spice powders - turmeric powder, cumin powder, coriander powder, red chili powder and mixed spice powder and fry briefly.
Next, add the pureed tomato and allow the mix to cook well for around 10 minutes.
Ensure that the oil and the gravy base leave the sides of the cooking pan before you add the cooked and semi-smashed chickpeas.
Sprinkle salt to taste and a little water, depending on the kind of gravy you desire.
Presentation:
After around 5 minutes, garnish the gravy with the chopped coriander leaves and serve hot.
