Ingredients
- 1 1/2 cups dried chickpeas
- 4 cups water, plus more for soaking
- 1 bay leaf
- 1 black cardamom pod
- 2 green cardamom pods
- 1 (1-inch) cinnamon stick
- 1/2 tsp black peppercorns
- 1 star anise
- 4 whole cloves
- 4 tsp ground coriander
- 1 tsp ground cumin
- 1 tsp red chili powder
- 1/2 tsp ground turmeric
- 4 tomatoes, chopped
- 2 tsp grated fresh ginger
- 2 green chilies, divided
- 2 tbsp chopped fresh coriander, plus more for garnish
- 2 tsp neutral oil
- 2 tsp ghee
- 3/4 tsp shah jeera or black cumin seeds
- 1 pinch asafoetida
- 2 tsp chaat masala
- 1 tsp tamarind concentrate mixed with 1 cup warm water
- salt, to taste
- 4 kulcha breads, for serving
Directions
- Soak the chickpeas in plenty of water overnight. Drain, rinse and pressure-cook them with 4 cups fresh water and the bay leaf until tender, about 20-25 minutes at high pressure. Allow the pressure to release naturally, then discard the bay leaf.
- Grind the black and green cardamom, cinnamon, peppercorns, star anise and cloves. Combine with the ground coriander, cumin, chili powder and turmeric.
- Blend the tomatoes, ginger, 1 green chili, fresh coriander and ground spice mixture to a smooth purée without adding water.
- Heat the oil and ghee in a large pan. Add the shah jeera and asafoetida and cook for a few seconds. Add the tomato purée and cook over medium-low heat for 8-10 minutes, stirring occasionally, until thick and glossy.
- Add the chickpeas, their cooking liquid and the tamarind water. Simmer until the gravy reaches the desired consistency, about 15-20 minutes.
- Stir in the chaat masala and salt. Garnish with the remaining sliced chili and fresh coriander and serve with warm kulcha.