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Wagharia - Masala Black Chick Peas Recipe

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This recipe for Wagharia - Masala Black Chick Peas is from MUM'S ZESTY KITCHEN SECRETS, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 cup whole black chickpeas
3 cups water for boiling
˝ tsp. salt
4 tbsp. oil
˝ tsp. mustard seeds
1 whole green chili (optional)
˝ tsp. green chili paste
5 curry leaves
1 tsp. garlic paste
1 tbsp. lemon juice
2 tbsp. of tomato paste
˝ tsp. turmeric powder
˝ tsp. coriander and cumin powder
˝ cup water
˝ tsp. salt
2 tbsp. of fresh chopped cilantro
Directions:
Directions:
1. Rinse the black chickpeas and soak them overnight in 3 - 4 cups of water.
2. Drain the water next day and rinse.
3. Boil chickpeas in a pressure cooker or saucepan with 3 - 4 cups of water and ˝ tsp. of salt until they are softened.
4. Drain the water from the boiled chickpeas and rinse.
5. On medium , heat oil in a saucepan, and add mustard seeds, green chili (optional ) and curry leaves.
6.. When the mustard seeds start to splutter, add turmeric and cumin and coriander powder and stir.
7. Next add garlic paste, green chili paste, tomato paste, lemon juice, ˝ tsp. salt to taste and sauté for 1 minute. (Please remember that the chickpeas have been salted. Add per your taste.
8. Add ˝ cup of water and let it cook for a minute.
9. Add the chickpeas and 1 tbsp. of cilantro and let it simmer. If you need more sauce, sprinkle a little water.
10. Serve and garnish with chopped cilantro.

An option is to use 2 Cans of boiled black chickpeas. Wash and rinse the chickpeas to remove excess salt.

 

 

 

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