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Chickpea Curry 2 (Cholay Salan)

Serves 6

Chick peas can be cooked in several ways. This is a traditional gravy style chick pea curry with lots of flavour and substance. It can be eaten with boiled rice, poori, naan or roti. Try making it with poori, aloo ki sabzi (potatoes) and halva. It is the perfect accompaniment to any menu and it hardly takes any time to cook. You can boil chick peas yourself or buy the canned variety. I like to rinse the ones from the can to take away the extra salt.

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What you Need:

1 can chick peas washed and drained
Salt to taste
Red Chilli powder to taste
1tsp coriander powder
1tsp cumin seeds
¼ cup fried onions (store bought)
¼ tsp turmeric powder
2 tbsp canola oil
Green chillies and Cilantro for garnishing

How to:

1.       Heat up oil in a pot and add cumin seeds, fried onions, turmeric, coriander powder, salt and red chilli powder.
2.       Add chick peas with 3 cups water and cook on medium heat.
3.       Cover and cook until the chick peas are very tender.
4.       Using the back of your spoon, mash the chick peas for 2 mins. Do not make it into a paste.
5.       Once the gravy has formed and the chick peas are very soft, you are ready to serve this dish.
6.       Garnish with green chillies and cilantro.

Enjoy!

"Cooking is like love; it should be entered into with abandon, or not at all"- Harriet Van Horne

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