This is a quick breakfast dish, I usually boil potatoes and chick peas in advance to make this dish. Chickpeas goes well with potatoes and turn out quite yummy.
It is going to be a part of some ongoing food events in blog world,
- I am sending this dish to MLLA fame girl Susan here.
- The WYF:breakfast event here.
- 'Side dish for chapathi' : brainchild of Viki here.
2 MEDIUM POTATOES
1 CUP CHICKPEAS
1/4 TSP MUSTARD SEEDS
1/4 TSP CORIANDER SEEDS
1/2 TSP CUMIN SEEDS
1/4 TSP NIGELLA SEEDS
1/4 TSP FENNEL SEEDS
1/4 TSP FENUGREEK SEEDS
SALT TO TASTE
1/4 TSP BLACK PEPPER
1 TSP TURMERIC POWDER
1 TSP RED CHILLI POWDER
2 GREEN CHILLI
HAND FUL GREEN CORIANDER LEAVES/ CILANTRO
2 TBSP OIL
STEPS OF PREPARATION
1.Boil chickpeas with salt till tender. (I usually pressure cook them)
2.Cut and wash potatoes into quarters and then boil in water till tender. do not over boil, otherwise it will become mushy.
3.Heat oil in a pan, add all the whole spices (cumin, nigella, fennel, mustard, coriander, fenugreek) and fry till start to sizzle.
4.Add chickpeas, potato, red chilli powder, turmeric powder, and half cup water and cook and stir at the same time, mashing potato with the back of spoon so that gravy becomes thick.
5.Once done add salt and black pepper, mix well.
6.Garnish with cilantro and green chilli and serve hot.
7.I usually serve them with puris/ kachoris, or roti.