Chickpea Masala (Curried Chickpeas)

One of our favorite Punjabi dishes is channa/chickpea curry. Not only does the dish give you the daily amount of protein, but they also taste good. I tried out a yogurt based version of chickpea curry a few weeks ago. It was okay, but it just does not taste as good as the tomato-based version.

1 cup dry chickpeas, soaked overnight (or use canned chickpeas)
1 onion, chopped finely
3 tomatoes, diced
2 tbsp tomato puree or ketchup (optional)
2 tbsp yogurt (optional)
1 tbsp green chili-ginger-garlic paste
1/4 tsp sugar
1/2 tsp red chili powder
1/2 tsp turmeric powder
1/2 tsp cumin seeds
Pinch of asafoetida powder
1 tsp garam masala
Pinch of black pepper
1/2 lemon, juiced
Salt to taste
2 tbsp chopped cilantro for garnish

1. Soak the dry chickpeas overnight, wash properly. Then cook in pressure cooker for about 15 minutes until fully cooked. Drain. Keep aside. You can also mash one half of the cooked chickpeas if you prefer.
2. Make a paste out of 3 green chilies, 1/2" piece ginger, and 6 garlic cloves.
3. Heat up oil in pan. Add the cumin seeds. When they crackle, add in the asafoetida powder, green chili-ginger-garlic paste and onions. Sautee onions until golden brown.
4. Add the tomatoes, tomato puree, turmeric powder, red chili powder, black pepper, salt and sugar and close lid to cook the tomatoes.
5. When the tomatoes have cooked down and oil starts leaving the sides of the pan, add in the yogurt and cooked chickpeas and cook for 10 more minutes.
6. Add in the lemon juice and remove from heat. Garnish with chopped cilantro and chopped onions and tomatoes.
7. Serve hot with steamed rice or paratha.

** You can also use leftover curried chickpeas as a filling for a sandwich the next day!