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¼ cups Dried Chickpeas, Soaked Overnight

2 tablespoons Olive Oil

½ teaspoon Mustard Seeds

1½ teaspoons Cumin Seeds

teaspoons Minced Fresh Ginger

teaspoons Minced Fresh Chilies

10 Fresh Curry Leaves

1¾ cups Fresh Tomato

1 teaspoon Turmeric Powder

¼ cup Fresh Coriander Leaves or Parsley, Chopped

1¼ teaspoons Salt

1 tablespoon Extra Olive Oil


Soak the chickpeas over night. Drainthe chickpeas and boil them in 5 cups unsalted water for 1 hour, or until soft.

Meanwhile, heat the oilin a large saucepan over moderate heat.

When hot, drop in the mustard seeds and fry until they crackle.

Drop in the cumin, and fry until a few shades darker.

Add the curry leaves, fry until they crackle, then stir-in the ginger and chilies, stirring for a minute or two, or until fully aromatic.

Pour in the tomato puree, add the turmeric, and cook for 5-10 minutes, or until the oil oozes out and the tomato reduction is thick and saucy.

Drainthe chickpeas, and add them to the tomato sauce.

Cook for a few more minutes, add the fresh herbs, salt, and extra oil. Serve hot.