Chickpea Curry (Channa)
1 red onion, peeled& finely chopped
1/2 teaspoon cumin seeds
1/2 teaspoon mustard seeds
2 tablespoons tomato paste
1 teaspoon ground cumin
1 teaspoon coriander powder
1 teaspoon turmeric powder
Salt to taste
Coriander for garnish
Use mortar and pestle, pound ginger, garlic and a pinch of salt into a fine paste.
Add ginger-garlic paste and ground cumin, coriander and turmeric powder into the onion mixture and saute until aromatic. If the mixture starts to stick , add a little water.
Add tomato paste and let the mixture cook further until the oil begins to separate. If the bottom starts to stick again, add water little by little.
Stir in chickpeas and pour enough water to cover them. Let the curry bubble away until tender/borderline mushy.