When the mind is filled with daily lentils and vegetables, then I feel like making something new and tasty. In such a situation, curd chickpeas can be a great option. This dish looks wonderful with puri, paratha, rice or roti and everyone is very much liked from children to elders. This particular gravy made of curd gives a thick texture and excellent taste. So let’s know the recipe of this tasty curd chickpeas.
Materials required for making yogurt chickpeas
- Chole – 1 cup (soaked overnight)
- Baking Soda – 1/4 teaspoon
- Water – 2.5 cups (to boil)
- Salt – as per taste
- Oil – 1 teaspoon
- Onion – 2 (finely chopped)
- Ginger – 1 inch piece
- Garlic – 8 buds
- Fast leaves – 1
- Green Cardamom – 2
- Big Cardamom – 1
- Clove – 2
- Black Pepper – 5
- Cumin – 2 teaspoons
- Tomato – 2 (Finely chopped)
- Kashmiri red chili powder – 1 teaspoon
- Turmeric Powder – 1/2 teaspoon
- Coriander powder – 1 teaspoon
- Roasted cumin powder – 1/2 teaspoon
- Black Pepper Powder – 1/2 teaspoon
- Water – 1/4 cup (for gravy)
- Black salt – 1/2 teaspoon
- Chole Masala – 2 tablespoons
- Thick curd – 1 cup (water released)
- Kasuri Methi – 1 teaspoon (crushed)
- Garam Masala – 1/2 teaspoon
- Lemon juice – 1/2 teaspoon
- Green coriander – for garnishing
Recipe for curd chickpeas
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Boil chickpeas:
Soak the chickpeas overnight. Boil well by adding chickpeas, water, some salt and baking soda to the pressure cooker. -
Gravy Preparation:
- Grind onion, ginger and garlic in a mixer and make a paste.
- Heat the oil in a pan and fry by adding bay leaves, green cardamom, cloves, large cardamom and black pepper.
- Add onion, ginger and garlic paste to it and fry till it turns golden brown.
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Spices mix:
- Now add Kashmiri red chili, turmeric, coriander powder, roasted cumin powder and black pepper.
- Add some water and fry the spices well until the oil is separated.
-
Chickpeas and yogurt mix:
- Grind 2 teaspoons of boiled chickpeas and chopped tomatoes in a mixer and make a paste.
- Add this paste to the spices and cook for 3-4 minutes.
- Now add chickpeas, black salt and thick curd and cook on high flame, until the gravy becomes thick.
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Final step:
- Now add kasoori fenugreek, boil and add water as needed.
- Cover and cook for 10-15 minutes.
- Finally add garam masala, lemon juice and green coriander and mix.
