Chick peas Curry – Rawalpindi style
Step 1: Soak chick peas overnight, put water, little salt, cardamoms, cloves, and cinnamon stick
Step 2: Cook for 3 whistles in pressure cooker. Drain off cooking liquid and reserve.
Step 3: In a pan, heat oil and ghee till smoky add green chilli all raw spices, salt, cumin seeds. Pour evenly over chick peas add cooking liquid.
Step 4: Mix till chick peas are coasted with spices sprinkle ginger strips.
Step 5: Place the pan on a medium heat cook until liquid dried up and the oil show separately.
Step 6: Remove from fire. While serving sprinkle onions and lemon wedges.
Chick peas - 1/4 kg
Onions - 1 medium (sliced)
Green chillies - 1 medium (slit)
Ginger - small piece (cut into thin strips)
Cloves - 3
Cinnamon - small stick
Cardamoms - 2
Oil - 1 tbsp
Ghee - 1 tbs
Dhania powder - 2 tsp
Pepper powder - 1 tsp
Mango powder - 2 tsp (Amchur)
Garam masala powder - 1 tsp
Cumin seeds - 1 tsp (roasted)
Turmeric powder - 1/2 tsp
Lemon - 1
Salt to taste
Step 2: Cook for 3 whistles in pressure cooker. Drain off cooking liquid and reserve.
Step 3: In a pan, heat oil and ghee till smoky add green chilli all raw spices, salt, cumin seeds. Pour evenly over chick peas add cooking liquid.
Step 4: Mix till chick peas are coasted with spices sprinkle ginger strips.
Step 5: Place the pan on a medium heat cook until liquid dried up and the oil show separately.
Step 6: Remove from fire. While serving sprinkle onions and lemon wedges.
