Kadhai Chholey or chickpea curry

1. Pick white gram, wash, soak overnight in a pot, drain and replenish with fresh water. Add soda bicarb and salt, boil until tender. Drain.

2. Wash and chop tomatoes. Remove stems, wash, slit, de-seed and chop green chillies. Scrape, wash and chop ginger. Clean, wash and chop coriander. Pound red chillies and coriander seeds with a pestle.

3. Heat ghee in a wok, add garlic paste and stir over medium heat for a minute. Add the pounded spices and stir for 15-20 seconds. Then add tomatoes, bring to a boil, add green chillies, three-fourths of the ginger and one-third of the chopped coriander, reduce to medium heat and fry until the fat leaves the masala. Now add the boiled white gram and fry for another 5 minutes. Adjust the seasoning.

4. Sprinkle lemon juice, garam masala and fenugreek, stir. Remove to a dish, garnish with the remaining coriander, and ginger, and serve with bread/roti.

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