Name: Gujarati Lila Chana Nu Shaak
Prep time: 10 min
Cook time: 20 min
Total time: 40 min
Yield: 2 servings
Cuisine: Indian
Ingredients: 1 cup Green Chickpeas, fresh or frozen; 1 Tomato, pureed; ½ inch Ginger, crushed; 1 Green Chili Pepper, finely chopped; ¼ tsp Ground Turmeric; ⅛ tsp Asafoetida; ½ tsp Cumin Seeds; 1 tbsp Cooking Oil; ½ tsp Salt; 1 tbsp Coriander Leaves, chopped

40 mintotal

30 min hands-on10 min hands-off

Prep 10 min · Cook 20 min

Serves: 2
Difficulty: Easy
Spice: Mild

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Method

Heat the cooking oil in a pressure cooker or a heavy-bottomed deep pan over medium heat. Introduce the cumin seeds and allow them to delightfully splutter.
Incorporate the freshly crushed ginger, finely chopped green chillies, and a pinch of asafoetida. Sauté briskly for a few moments until the aromatics release their essential oils.
Pour in the pureed tomatoes and whisk in the turmeric powder. Cook down this vibrant base until the raw tomato aroma is completely eradicated and a delicate sheen of oil surfaces.
Add the green chickpeas to the masala, followed by salt and enough water to establish your desired gravy consistency. Stir the amalgamation thoroughly.
If employing a pressure cooker, secure the lid and cook for 2 whistles on a medium flame. If utilizing a pan, cover snugly and allow it to simmer for 15 minutes, or until the chickpeas reach a tender perfection.
15 min
Garnish elegantly with freshly chopped coriander just before removing the vessel from the heat.

How to tell it's done

Soft, vibrant green chickpeas coated in a light, slightly tangy tomato base.

Getting it right

Tip

A subtle pinch of Jaggery Powder can be introduced at the very end to masterfully balance the inherent tanginess of the tomatoes, staying remarkably true to the authentic Gujarati culinary philosophy.

What to serve it with

Achieves absolute harmony when presented with piping hot Phulkas or crisp Puris alongside a refreshing glass of fresh buttermilk.

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Ingredients