Different Kind of Chickpea Curry

I found this interesting recipe for a chickpea curry with a yogurt based gravy, so I am trying it out for dinner tonight. I have made chickpea curry in the past with tomato gravy, but I'm feeling a little adventurous tonight. Here is how I will be making this delicious dish!

3 cups cooked chickpeas ( Soak about 3/4 to 1 cup dry chickpeas in water overnight or you can used canned )
1 1/2 cups yogurt
4 tbsp besan flour
2 tsp coriander powder
1/2 tsp chilli powder
3/4 tsp turmeric powder
Few curry leaves
2 tbsp chopped cilantro
Salt to taste
2 tbsp ghee
2 tsp mustard seeds
2 tsp cumin seeds
Pinch of asafoetida powder
Pinch of turmeric powder
1 broken up dried red chilli

1. Sift besan flour to ensure there are no lumps. In a bowl add the flour and 1/4 cup of water and whisk to for a batter.

2. Next, add yogurt, turmeric wder,red chilli powder, coriander powder, 1tbsp of chopped cilantro, curry leaves and salt. Whisk until the flour and rest of the ingredients are mixed well.

3. Heat a big saucepan and pour the mixture into the pan. When the mixture starts to boil, simmer and cook the sauce for about 10 minutes until it thickens.

4. Then add the cooked chickpeas and cook again for about 5 minutes.

5. In another pan, heat ghee, pop the mustard seeds, cumin seeds and red chilli. When cumin seeds start spluttering add in the asafoetida and turmeric powders. Then, pour tadka over the chickpeas sauce. Mix well. Check for salt and add more if needed.

6. Cover and let it cook for another 2 to 4 minutes. Garnish with rest of the cilantro. Serve hot with rice or roti.