So how is the summer treating all you folks? I hope you all are keeping your cool this summer…specially my dear blog-friends who are already fed up of countless reminders. Its thanks to them I am cutting my summer vacation short and returning to blog ;) I know, I know its a flimsy attempt to pacify you all but I hope it works :p Anyway here is one of my jhat-pat recipes. I hate spending more time than absolutely necessary in the steaming kitchen during summer and this can be served with either pulao,chapathi’s or puri’s. Do try it out,its really quick to make specially if you use canned chickpeas/garbanzo beans  

chanaMasala

Ingredients:

2 cups cooked chickpeas/garbanzo beans.
2 small onions sliced
2 tomatoes finely chopped
1/2 cup tomato puree
1 tsp cumin seeds
1/2 tsp fennel seeds
1 tsp ginger-garlic paste
1/4 tsp hing
1 tbsp coriander powder
1/4 tsp turmeric powder
1/2 tsp red chilli powder (or to taste)
1 tsp garam masala powder
2 tbsp lemon juice
1/4 cup chopped cilantro/corainder leaves
salt to taste
2 to 3 tbsp oil

Method:

If you are using canned chickpeas, rinse them thoroughly in water and drain and keep aside

Heat oil in a kadhai. Add jeera and fennel seeds. When they splutter add hing. Then add the sliced onions and fry till onions are light brown in colour.

Add the gingergarlic paste and stir for about 30 seconds. Add coriander powder, turmeric powder and the red chilli powder and mix it with the onions.

Then add the tomatoes. Mix well, cover and cook for a couple of minutes. Uncover the vessel and when tomatoes become a bit soft, add the drained chickpeas, lemon juice and tomato puree.

Mix well and bring it to a boil. Cover and cook for additional 5 minutes on simmer.

Uncover and check for salt (canned chickpeas are usually salted). Add the garam masala powder and chopped cilantro. Mix well and remove from flame.

Serve hot with pulao,chapathis or puris.