- 500 g. kalay channay (black chickpeas)
- 1 tsp. bicarbonate of soda
- 12 cup oil
- 2 medium onions, thinly sliced
- 1 tsp. garlic paste
- 1 tsp. ginger paste
- 1 12 tsp. chili powder, or to taste
- 1 12 tsp. salt
- 14 tsp. turmeric
- 3 tbsp. lemon juice
- 1 small onion. Roughly chopped
- 2 tbsp. fresh coriander leaves. chopped
- 4 green chilies, chopped
- Soak the chick peas and bicarbonate of soda in a large pot with plenty of water for several hours or preferably overnight
- In a large saucepan, heat oil over medium heat, and then add onions and sauté, until onions are soft but not brown, about 3 minutes.
- Add garlic, ginger paste and sauté for 1 minute then add chili powder, salt, turmeric and 3 tablespoons water.
- Stir frequently and fry the mixture for 5-8 minutes.
- Add chickpeas to the onion mixture, stir to mix and add enough water to cover the chickpeas by about 3 inch.
- Reduce the heat, cover the pan and cook the chick peas for about 2 hours until they are tender but still retain their shape.
- Once the chick peas have become tender and little gravy has left, turn off the heat.
- Transfer the chick peas to a serving dish, Add lemon juice, stir once and decorate with chopped onion, coriander leaves and green chilies.
- Serve warm.
Spicy kaalay Channey