This dish is perfect for winters and tasty by itself as a soup. It also pairs well with chapati or wheat dosa.
Recipe – Sanjeev Kapoor
Chickpeas – 2 cups
Oil – 2 tsp
Cumin seeds – 1 tsp
Onions, finely chopped – 2 medium
Green chillies – 5 Nos.
Ginger garlic paste – 2 tbsp
Turmeric powder – 1/2 tsp
Garam masala – 3 tsp
Curd – 3 cups
Soak chickpeas in water overnight.
Pressure cook chickpeas till 2-3 whistles. Set this aside.
Heat oil in a pan. Splutter cumin seeds. Saute onion, green chillies, and ginger garlic paste till onion turns translucent. Add curd and cooked chickpeas. Lightly mash some chickpeas with the back of a spoon, keeping whole chickpeas intact. Add turmeric powder, garam masala, and salt as required. Garnish with coriander leaves.