PREPARATION

1. In a blender, add 150 grams onions, 1 tablespoon garlic, 1 tablespoon ginger and blend it into a puree. Keep aside.

2. In a blender, add 260 grams tomato, 1 green chili, 1 dry red chili and blend it into a puree. Keep aside.

3. Heat 50 milliliters oil in a pot, add 1 inch cinnamon stick, 1 pod black cardamom, 2 pods green cardamom, 3 pods cloves, 1 bay leaf, 1/4 teaspoon asafoetida and stir well.

4. Add the onion blended mixture and stir well.

5. Then, ad the tomato puree in it and mix it well. Cook for 3 - 5 minutes.

6. Add 2 tablespoons yogurt and mix it well.

7. Now, add 1/2 teaspoon turmeric and stir well.

8. Then, add 1 teaspoon red chili, 1 teaspoon coriander powder, 1 teaspoon fennel powder and mix it well.

9. Add 100 grams fenugreek leaves and again mix it well.

10. Now, add 500 grams boiled chickpeas, 330 milliliters water and mix all the ingredients well.

11. Cover it with lid and cook for 7 - 8 minutes.

12. Add 1 teaspoon salt, 1 teaspoon dry mango powder, 1 teaspoon garam masala and mix well.

13. Cook for another 3 - 5 minutes.

14. Serve hot with rice.