dry fenugreek chickpeas

Serves: 4

Ingredients:
1-1/2 cups chickpeas, soaked for 8 hours
2 cups  fenugreek leaves , washed and finely chopped
1 tablespoon ghee
1 teaspoon cumin seeds (jeera)
1 bay leaf
2 onions , finely chopped
6 cloves garlic , finely chopped
1 teaspoon ginger , finely chopped
1 green chilli , slit
salt , to taste
1/2 teaspoon turmeric powder
1 teaspoon red chilli powder
1 teaspoon cumin powder
1/2 teaspoon garam masala powder
1 teaspoon coriander powder
2 tomatoes , finely chopped

Method:
add the white chickpeas along with a cup of water and some salt into the pressure cooker, close the lid and pressure cook for about 7-8 whistles for about 30 minutes.
once the pressure has released, drain the excess water and set the boiled white chickpeas aside.
in a pan, heat ghee on medium flame, to the hot ghee, add cumin seeds and bay leaf and allow them to sizzle.
next add the ginger, garlic and green chilli and sauté for about a minute. to this add the onion and sauté for a couple of minutes until the onions turn transparent.
add in the salt, and turmeric powder and tomatoes, sprinkle some water and cover with a lid.
cover and cook until the tomatoes turn mushy. add the washed and chopped fenugreek leaves and allow it to wilt down. finally add in the dry spice powders - red chilli powder, cumin powder, garam masala powder, coriander powder and boiled white chickpeas. stir well.