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1
Soak the chickpeas overnight in a large pot in lots of water.
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2
The next day, throw out the water in which the chickpeas were soaked, wash them well, and then add fresh water to the pot.
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3
Bring to a boil.
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4
If the chickpeas were not soaked overnight in water, then it will be hard to bring them to a boil and to cook them soon. In that case, add the baking powder to the pot of chickpeas and water, and, then bring to a boil. The chickpeas will boil quickly with the addition of baking powder.
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5
Boil until the chickpeas are tender.
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6
Remove from heat and keep aside.
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7
Heat oil in a large pot on high flame.
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8
Once its hot, toss in the cumin seeds.
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9
Allow to crackle.
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10
Tear the bay leaves into 2 parts, add to the pot and saute for 10 seconds. {Chef's Tip: If the bay leaves are torn and then added to the pot, it brings out the aroma better}.
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11
Once they stop crackling, toss in the ginger, garlic, onions and green chilli.
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12
Stir-fry on medium flame until the raw smell of the ginger and garlic is gone and the onions are browned.
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13
Add turmeric, red chilli and corriander powders.
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14
Mix well and stir-fry for 5 minutes on medium flame.
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15
Then add the tomatoes, mix well and cook on medium flame for 5 minutes.
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16
Add 1/4 cup water, stir well and cook on high flame until the tomatoes are extremely softened.
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17
The consistency of the tomato mixture should be mushy and in simpler words, really soft.
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18
Add 3 tsps.
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19
of salt.
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20
Mix well.
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21
Add a little shy of 1/2 cup tamarind juice.
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22
Stir in garam masala powder.
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23
Mix well, then add the cooked chickpeas, 1 1/2 cups of water and about 1 1/4 cups of water in which the chickpeas were cooking.
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24
Mix well and boil on high flame for 10 minutes.
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25
Remove from heat, garnish with corriander leaves and serve hot with parathas/rice/rotis/white bead with yogurt on the side.
