INGREDIENTS:

1 cup fresh chickpeas boiled in very little water
1 green chilli
1 stalk curry leaves
1/2 tsp. ginger grated
1/2 tbsp. tomato chopped
1/4 cup curds fresh
1 tsp. dhania (coriander seeds) powder
3/4 tsp. red chilli powder
1/6 tsp. turmeric powder
1/4 tsp. garam masala powder
2-3 pinches asaofoetida
Salt to taste
1/4 tsp. each cumin & mustard seeds
1 1/2 tbsp. oil

DIRECTIONS:

Chickpeas can also be boiled in a microwave as shown in introduction.

Mix dry masalas except garam masala and salt in 1/4 cup water.

Heat kadai, add seeds, allow to splutter.

Add green chilli, ginger, tomato curry leaves, asafoetida, stir.

Add masala water, stir to come to a boil.

Beat curds lightly, add and stir continuously to come to a boil.

Simmer stirring, till the whiteness of curds is gone.

Add peas, salt, garam masala, stir.

Simmer covered till all water evaporates.

Garnish with chopped coriander.

Serve hot with plain chappati, puri, or even steamed rice.

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