We had been to a 1 week trip to Kashi-Gaya-Prayag and other holy places with our son and daughter-in-law. We came back home yesterday. It was a great feeling to have visited these places, but also got a bit sad at the way these places are maintained.
This recipe was given to me by one of our relatives many years ago. I was told that it is a North Indian dish. The name comes from the dark color that comes by cooking them in garam masala(It does not actually become black, but dark brown depending on garam masala used). I do not have any more details about this dish. This has a unique flavor from ajwain seeds. I used to make it very often as my son loved this garnished with few raw onions. I did not prepare this for many years, after my children moved out for their college. I found it back in one of my diaries while searching something.
It is very easy dish to make. Do not substitute or leave out any of the ingredients as this one needs all the ingredients to get the real taste of it. You could adjust the level of spice according to personal preference.
1 cup chickpeas(Kabuli chana)
1/2 tea spn ajwain
1 tea spn chopped garlic
1 tea spn chopped ginger
3/4 tea spn red chilli powder
1 tea spn amchoor powder
1 tea spn garam masala
1/2 tea spn cumin seeds
A pinch turmeric powder
Chopped green chilli
Soak chickpeas in water for about 5-6 hrs (When they are soaked, they swell up considerably. Depending on the quality, it can become 1 and 1/2 to 2 cups).
Cook chickpeas with ajwain and garlic in pressure cooker till they are cooked.
Heat oil and add cumin seeds, ginger. When they fried a bit, add amchur powder, turmeric, cooked chickpeas. Add garam masala, salt, chilli powder. Slightly mash the chickpeas with a spoon. Cook till the dish becomes dark in color.
While serving, add green chillies and onions on top. Serve with chapathis.
Serves : 3-4
Preparation time : 35mins