1 cup chickpeas soaked overnight and rinsed really well
1 small onion chopped
1 clove garlic crushed and chopped
1 pinch asafoetida
6 – 10 curry leaves(fresh if possible or dried will do)
1/2 teaspoon black or brown mustard seeds
1/4 teaspoon cumin seeds
1 teaspoon ground cumin
1/4 teaspoon turmeric
Ghee for sauteeing
5 medium tomatoes chopped
1 teaspoon sambar masala
Cook the chickpeas until tender either in a pressure cooker or on stovetop. Strain and set aside with a about 1/4 cup water left in the pot. Take out 1/4 cup of the chickpeas and blend in the blender with the water until they are smooth and liquid you will need about 1/4 cup water, add more if they are too thick. Set aside.
Melt as much as 1 tablespoon (or as little as 1 teaspoon) of ghee in a large pan on medium heat. Add the asafoetida and the mustard, cumin seeds and curry leaves, cook for 2 or 3 mins till mustard seeds turn grey. Add the onion and garlic and cook on medium heat for 5 minutes until the onion softens. The add the ground cumin, turmeric and sambar masala. Cook for 1 minute more and then add the tomatoes. Cook for another 7 to 10 minutes till the tomatoes break down. Now you can add the chickpeas and the blended chickpeas. Cook for another 10 minutes to allow the flavours to fully come out. Serve with high quality white basmati or a brown basmati. If using white, soak for an hour before rinsing and cooking and if using brown soak overnight and rinse before cooking.