Ok, not many memories associated with this recipe and nothing too complicated to cook. I have adapted this extremely delicious and lip-smacking recipe from www.nishamadhulika.com. I had made this on one of the fasting days in Ramadan when after 16 hours of fasting, I was craving for something that I could eat that would compensate for the pangs of hunger. It served the purpose. It does require a specific ingredient , pomegranate seeds that are is an essential ingedient that imparts a subtle flavor along with a hint of sweetness. So, next time you find the "anardana" at the Indian store, do buy them and cook this up and your family will be impressed., mine was:)
Chickpeas-2 cups, (soaked boiled until soft to touch)
Salt- to taste
Red pepper powder-1 tsp
Turmeric powder-1/2 tsp
Tomatoes-2 medium(pureed along with a piece of ginger and green pepper)
Pomegranate seeds-1 tsp
Coriander powder-1 tsp
Garam masala-1 tsp
Cumin seeds-1 tsp
Ginger-garlic paste-1 tsp
Fresh cilantr-1 tsp
1. Heat oil in a pot and add the cumin seeds and wait until they turn brown.
2. Add the pomegranate seeds and stir.
3. Add the coriander powder and pour the tomato puree in and cook on high heat until it thickens.
4. Put in the salt, turmeric powder, red pepper powder, garam masala and stir until oil seperates from the mixture.
5. At this point, add the boiled chickpeas along with water to get a desired consistency.
6. Cook on high heat until everything comes together.
7. Reduce the heat and cook for 5 minutes and then transfer to a serving bowl and garnish with sliced onions and fresh cilantro.