Chickpeas

Soak 4 cups of chickpeas in water overnight or atleast 6 hours. Take them in a pressure cooker, add salt, one teabag(optional) and water and pressure cook them until they are tender or until one whistle. Drain them and separate one cup of cooked chickpeas. Blend them into into thick, smooth paste with little water.

Veggies

2 cups of finely chopped ripe, juicy tomatoes
1 onion, finely chopped lengthwise

1. Heat one teaspoon of peanut oil or ghee in a large pot over medium heat.
2. Do the popu or tadka (toasting mustard and cumin seeds).
3. Add the onion, and cook until translucent.
4. Pour in the tomatoes, cook on high heat until the tomatoes soften and turn mushy, stirring in between.
5. To this tomato sauce, add the cooked chickpeas, pureed chickpea paste, chana masala powder, salt, red chilli powder, turmeric and one glass of water. Stir to combine.
6. Raise the heat and bring this mixture to a boil, then reduce the heat and simmer, partially covered for about 20 minutes or until slightly thickened. Taste and adjust the seasoning.
7. Just before serving, stir in finely chopped fresh cilantro.

Serve the curry with rice, roti (chapati) or with puris.