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Chickpeas. This dish is traditionally served with hot crispy puris and a side of sautéed potatoes, and is a huge favourite at weekend brunches.
- 1 cup chopped onions
- 2 cups chopped tomatoes
- 1 can chickpeas
- 1 tsp chopped ginger
- ½ tsp red chili powder
- ½ tsp coriander powder
- ½ tsp cumin powder
- ½ tsp garam masala
- ½ tsp dried mango powder (amchoor)
- ¼ tsp turmeric powder
- 1 tbsp lemon juice
- 2 tbsp chopped coriander leaves
- 1 tsp cumin seeds
- Add cumin seeds to hot oil and allow to crackle. Add onion and fry till lightly browned.
- Add ginger, red chili powder, coriander powder, cumin powder, dried mango powder, and turmeric powder and fry for a minute.
- Add chopped tomatoes and cook till tomatoes pulp. Add Chickpeas and a cup of water and cover cook for 10 – 12 minutes.
- Stir in lemon juice and sprinkle garam masala and coriander leaves as garnish.
Recipe by Hooked on Heat Edit
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Here you will find information on hundreds of Indian dishes, starting from Dips, Sauces and Chutneys, going through Soups and Salads and passing through Delectable Desserts and other food categories that will make your mouth water. You can reach this wealth of information at the following URL: hookedonheat.blogspot.com