Ingredients

1. White chickpeas 1 cup
2. Onion 1 (chopped)
3. Potato 2 (cut in cubes)
4. Tomatoes 2 (chopped)
5. Salt 1 1/2 tsp
6. Dry red chili 4 (crushed)
7. Fenugreek seed 1/2 tsp
8. Mustard seeds 1/2 tsp
9. Green coriander 4 tbsp (chopped)
10. Tamarind 3 tsp
11. Oil 4 tbsp

Procedure:

Wash and soak chickpeas for over night in 4 cup water.
Wash and soak tamarind in half cup water for 30 minutes.
In a sauce pan add drained chickpeas, 1/2 tsp salt and 4 cloves of garlic.
Boil them over medium flame until half cooked and water dry up, it may take 30 minutes.
Heat oil in a sauce pan and fry onion until light brown.
Add tomatoes, cook until tomatoes water dry.
Then add all dry ingredients and simmer for 3-4 minutes.
Add 3 cup water, when it became rolling boil, add potatoes and boiled chickpeas.
Add tamarind and its water also, mix well.
Cover the lid, cook until potatoes and chickpeas tenderized.
It may take 20-30 minutes over medium flame.
When it cooked sprinkle fresh green coriander.
Serve it with boil rice.

Preparation Time: 30 minutes
Cooking Time: 60 minutes

Do You Know: Chickpeas are rich source of protein. It is 7,500 year old cultivated vegetables native to Middle East.