Ingredients
1 small red onion (optional)
1 teaspoon cumin seeds
pinch of asafetida
4 medium tomatoes
2 medium potatoes
300gs dry chickpeas OR 1 1/2 canned chickpeas (I used fresh which I soaked overnight which doubled in size)
1 1/2 teaspoon red chilli powder
1 1/2 teaspoon garama-masala powder
1 1/2 teaspoon cumin-coriander powder
1 teaspoon turmeric
1 1/2 teaspoon salt or to taste
10gs jaggery (optional)
1 1/2 tablespoons sunflower oil

Method

1. Soak chickpeas in cold water overnight. In a pressure cooker, cook the chickpeas in 2 1/2 cups of water until soft but has retained their shape. Drain, wash and set aside. If you are using canned chickpeas, wash thoroughly under warm water and set aside
2. Prepare other ingredients. Chop potatoes, tomatoes and onions and set aside
3. Heat oil in non-stick pan, add cumin seeds and asafetida. Simmer until aroma has cleared 
4. Add chopped onion and sauté until brown (optional, omit this step if you do not want to add onions) 

   

5. Add chopped tomatoes and sweat them at medium heat, stirring regularly to avoid sticking or burning. Continue until tomatoes are reduced in size 

   

   

6. Add potatoes and chickpeas and combine well with the tomato onion mixture well 

   

7. Add spices and salt to taste. Mix well 

   

   

8. Add 1 cup of water and allow to simmer at low heat until potatoes are cooked