Brown Chickpea Curry

Wash and Soak brown Chickpea overnight. Transfer it in a pressure cooker and add salt and pressure cook till 5 minutes after first whistle. Switch off the flame and let pressure release automatically. Wash, peel and Grind Onion, tomato, ginger, garlic and green chilli to a smooth paste.

Heat cooking oil in a wok. Add cumin seeds and bay leaves and when cumin seeds splutter add masala paste (made at step 3) and cook on low flame for 5 minutes Now Add salt, red chilli, turmeric and coriander seeds powder and mix well. Cook on low flame till oil separates from masala.

Add kasuri methi and mix well. Now transfer this masala in pressure cooker in which chickpeas are boiled. Mix well. Place the lid and again cook for 3 minutes after the first whistle. Let pressure release automatically. Open the lid. Add garam masala and chopped coriander leaves and mix. Serve hot with chapatti or rice.