PINDI CHOLE [CHICK PEAS] CURRY

INGREDIENTS] FOR PINDI CHOLE [CHICK PEAS] CURRY

Chick peas – 1 cup [soaked overnight]
Onion – 2 [chopped]
Tomatoes – 2 [chopped]
Green chilies [chopped]
Pomegranate seeds – 2 tsp [roasted and powdered]
Garlic flaked – 4 [chopped]
Ginger – 1 piece [chopped]
Coriander powder – 1 tsp
Red chilli powder – 1 tsp
Turmeric powder – ¼ tsp
Garam masala – ½ tsp
Cinnamon leaves – 1
Oil – 2 tbsp
Coriander leaves – 2 tbsp [chopped]
Salt to taste

METHOD OF PREPARING CHICK PEAS CURRY

Boil the chick peas in pressure cooker by adding salt for 10—15 minutes. Heat oil in a pan, put onion slices and fry for 5 minutes. Add chopped garlic flakes, chopped ginger and fry for 2 minutes. Add chopped tomatoes and fry for 5 minutes.
Add coriander powder, pomegranate seeds powder, red chilli powder, turmeric powder and fry for 2 minutes. Add cinnamon leaves and boiled chick peas in to the pan and bring to boil for 10 minutes on low heat.
Sprinkle garam masala powder over the chick peas curry. Garnish with chopped coriander leaves.
Serve with rice or chappati