👨‍🍳 Instructions

1. 1

   Drain the soaked black chickpeas and rinse them. Cook them in a pressure cooker with enough water to cover, until tender (about 5-6 whistles). Alternatively, boil them in a pot until soft.

   💡 Tip: Soaking overnight is crucial for even cooking and digestibility of black chickpeas.
2. 2

   Heat oil in a pan or pot over medium heat. Add cumin seeds and bay leaves. Let the cumin seeds splutter.

   💡 Tip: Tempering the spices in hot oil releases their aroma and flavor.
3. 3

   Add the finely chopped onion and sauté until golden brown. Then add ginger-garlic paste and sauté for another minute until the raw smell disappears.

   💡 Tip: Ensure onions are well-browned for a sweet, deep flavor base.
4. 4

   Add the tomato puree or chopped tomatoes and cook until the oil starts to separate from the masala.

   💡 Tip: Cooking tomatoes down until they are soft and the oil separates is key to a well-developed curry base.
5. 5

   Stir in turmeric powder, red chili powder, coriander powder, and salt. Cook for a minute, stirring constantly.

   💡 Tip: Adding spices to the cooked masala and cooking them briefly prevents them from burning.
6. 6

   Add the cooked black chickpeas along with their cooking water (or add fresh water if using boiled chickpeas). Mix well.

   💡 Tip: Using the chickpea cooking water adds extra flavor and body to the curry.
7. 7

   Cover the pan and let the curry simmer for about 15-20 minutes, allowing the flavors to meld and the gravy to thicken. Add garam masala in the last few minutes.

   💡 Tip: Simmering allows the chickpeas to absorb the flavors of the masala.
8. 8

   Garnish with fresh chopped coriander leaves and serve hot with rice, roti, or naan.

   💡 Tip: A squeeze of lemon juice just before serving can add a bright, fresh note.