A traditional Bangladeshi dish using brown chickpeas, prepared with a blend of spices and served with fried onions, green chilies, and coriander. Perfect for Ramadan meals.
1: Soak brown chickpeas overnight. Boil them with salt until soft and then drain.
2: In a pan, add cooking oil and sauté onions until golden brown. Add red chilies and bay leaf, sauté until chilies turn brownish black.
3: Add ginger garlic paste, a little water, red chili powder, coriander powder, and salt. Cook until rawness goes away.
4: Add chopped tomatoes and sauté for another minute.
5: Add the drained brown chickpeas and garam masala (or store-bought chola masala powder) and cook until spices are well incorporated.
6: Add cubed potatoes, 2-3 tablespoons of water, and cover until potatoes are cooked.
7: Before serving, top with roasted cumin powder, fried onions, chopped coriander, and green chilies.
8: Serve with fresh cucumbers, onions, and tamarind chutney.
