A flavorful and aromatic chickpea dish inspired by traditional Indian cuisine, perfect for a hearty meal.
Pressure cook the chickpeas until tender.
If using canned chickpeas, skip this step and rinse them thoroughly.
Heat ghee in a large saucepan over medium heat.
Ensure the ghee is hot but not smoking to avoid burning the spices.
Add cumin seeds and mustard seeds to the hot ghee and let them splutter.
Cover the pan partially to prevent seeds from popping out.
Add chopped onions, garlic, ginger, and asafoetida to the pan. Sauté until the onions are golden brown.
Stir continuously to prevent the garlic from burning.
Mix in the coriander powder, red chili powder, garam masala, and turmeric powder. Stir well.
Toast the spices briefly to enhance their aroma.
Add chopped tomatoes and cook until the oil separates from the mixture.
Mash the tomatoes slightly with the spatula to speed up the cooking process.
Add the cooked chickpeas and tamarind extract to the pan. Stir to combine.
Adjust the consistency by adding a splash of water if needed.
In a small saucepan, heat a bit of ghee and add ground cinnamon, cloves, and green chilies. Let them sizzle briefly.
This step infuses the ghee with the spices' flavors.
Pour the spiced ghee over the chickpea mixture and mix gently.
Ensure even distribution of the spiced ghee for consistent flavor.
Garnish with fresh cilantro and serve hot with naan or rice.
Add a squeeze of lemon juice for a fresh tangy finish.
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