I mostly like to cook food which can be prepared with less effort and less number of ingredients, this is one such recipe.
To prepare this warm gravy of chickpeas the two main ingredients used are rice bran oil – is a rich source of vitamin E; and malvani garam masala – the three main spices used to prepare this masala are stone flower, nagkeshar/Sri Lankan ironwood/ Indian rose chestnut/cobra’s saffron and nutmeg.
Quantity of dry chickpeas: about 250 g. (Soak the dry chickpeas in water for at least 8 to 12 hours before cooking.)
- Sauté finely sliced pieces of (3 medium) onions until translucent in adequate quantity of rice bran oil.
- Combine the blend with salt (- according to preference), and finely sliced pieces of (4 medium) tomatoes.
- Add chickpeas to the melted combination.
- Blend the mixture with finely chopped pieces of curry leaves (- a handful), a pinch of turmeric powder, half a tbs. of kashmiri chilli powder, a tbs. of malvani garam masala and mashed pieces of an entire garlic pod.
- Combine adequate quantity of warm water with the mixture for cooking the chickpeas and for gravy.
Happy Eating ♥
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I am Sylvia Miranda, the author of the blog masalahealth.com: A blog of innovative and healthy food recipes written in an unorthodox format. I am a recipe developer. I have an inherent ability to create recipes with new flavours using natural ingredients — I create both vegetarian and non-vegetarian recipes, for this I usually use less number of ingredients to keep the recipe simple and easy, which are certainly tasty and are beneficial to health in general. Each recipe is written according to my awareness of the recipe when I create it, in a writing skill which is very easy for the reader to comprehend.