1 cup chick-peas
2 small onions
5 pods garlic
1 inch ginger
1 tsp turmeric powder
1 tsp Garam Masala
1 tsp kasuri methi
salt to taste
Soak chick-peas overnight or for 6 hrs.
Boil them and keep aside.
In a frying pan, fry chopped onions.
When onions turn pinkish, add garlic and ginger and fry for 2 Min’s.
Then add chopped tomatoes and fry. While frying, always use low flame and cover the lid.
When tomatoes emit little water add turmeric powder and garam masala.
Switch off the gas and let this cool.
After cooling, grind into a paste.
Mix this paste into the boiled chick-peas.
Add water as per your choice.
I suggest not to add too much water, as the gravy will become watery.
Then add kasuri methi and stir.
Add salt as per your taste.
Garnish with chopped coriander leaves.
Serve with bread of your choice.