Chandri’s Pallya

Chandri making chapati in the yellow house

chickpeas (approximately 2 cups after soaked)

2 small onions

small head of garlic

a little fresh ginger (optional)

3 tomatoes

a little oil (Chandri uses sunflower oil)

3 cloves

1 heaping tsp coriander

1/2 tsp red chili powder (or to taste)

1/2 tsp salt


Soak chickpeas overnight. Drain water. Using fresh water cook the chickpeas until tender. Drain. Blend the onions, garlic, and ginger into a paste. Puree the tomatoes.

Chandri uses a pressure cooker, though a regular pan will do–it’ll just take a bit longer to cook. Pour a little oil into the bottom of the pan over medium heat. Add the cloves and sauté for a few seconds until the oil is fragrant. Add the onion/garlic paste and cook for a minute or so. Add the tomato puree and stir. Add coriander, chili powder and salt. Puree half the chickpeas with a little water. Add to the pot, then add the whole chickpeas. Stir in a little water–maybe a half cup, then cover. If using a pressure, it is finished after 2 spurts of steam.

Serve with rice or chapati (or both).


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