Harbharyachi amti - Black Chickpeas Curry

Ingredients:

• 1 cup dried 'harbhare' black chickpeas
• 1/2 onion finely chopped
• 1/2 tsp turmeric powder
• 2 tbsp oil
• 1 tsp chili powder (quantity depends on how spicy(hot) is the chili powder)
• 3 kokum or 1/2 tsp tamrind paste
• Salt to taste
• Coriander leaves for garnishing.
•  (Kala masala):-----
• 1/4 cup fresh / coconut
• 1/2 onion roughly chopped
• 1 tsp coriander seeds
• 1 tsp cumin seeds
• 1'' cinnamon stic
• 5 black peppercorns
• 1 small green cardamom
• 2 garlic cloves
• 1'' ginger chopped
• 1 tsp khas khas (poppy seeds /1 tsp sesame seeds  --->
• Roast in 2 tbsp of oil till lightly brown, start with all dry stuff followed by onion and coconut.
•  After roasting grind to a fine paste with water (3-4 tbsp)

Procedure:
Soak ANd Cook:

1. Soak dry Chana in water for overnight or 9-10 hours.
2. In the morining remove water completly and trasfer to a muslin cloth and tie the ends of the cloth and place it in warm place for atleast 10-12 hours for sprouting.
3. Before making the curry pressure cook the sprouts for 2 whistles.

Curry:

1. Heat oil in a pan and add onion saute for a min and add turmeric powder and the ground paste.
2. Fry for 2-3 min and add chili powder
3. Now add the cooked Black chickpeas, salt, kokum and let boil for 5-10 min.
4. Serve hot with Chapati, roti or rice.

NOTE:

• You can avoid cooking the chickpeas in pressure cooker and cook them in the pot itself.
• Procedure will be the same as above insted of adding the cooked Chikpeas add sprouted and uncooked.
• But you have to boil it until the chickpeas are cooked.( I follwed same step, using uncooked sprouts)