Chickpeas Kurma

Ingredients:
Chickpeas - 1 1/2 cup (soak this overnight / 8hours)
Big Onion - 1 finely chopped
Cinnamon - 1/2 stick
Clove - 2 nos
Bay Leaf - 1
Chili powder - 1tsp (I used shakthi sambar powder)
Garam masala powder (I used aachi briyani masala powder)
pinch of turmeric.
Salt to taste

For Kurma Paste,
Tomato - 2 medium size finely chopped
Onion - 2 medium roughly chopped
Garlic - 1 whole chopped
Ginger - 1 inch piece chopped
Fennel seed - 1tsp
Black Pepper - 1tsp

Method:
Pressure cook the chickpeas with salt in a cooker for 5 whistles, filter and set aside.

To prepare the Kurma Paste,
Pour 2tsp of oil in a pan. Add the roughly chopped onions,ginger and garlic and saute for a minute.
Add in the tomatoes and cook until the raw smell goes of and the tomatoes becomes mushy.
cool this mixture and transfer the content to a grinder. Add fennel seeds and pepper and grind this to a fine paste.

Take a pressure cooker. Pour in 2tbsp of oil, add cloves,cinnamon and bay leaves.
Then add the fine chop onion and saute well until the onion turns transparent.
Add in the Kurma paste now along with chili powder,garam masala powder,turmeric and little salt.(remember we already added salt while pressure cooking the chickpeas)
Stir the mixture well. The raw smell of the masala should disappear.
After that add the cooked chickpeas to this and stir with little amount water and cook in medium flame.
Now close the lid of the pressure cooker and cook for 1 whistle.
Once done, Open the lid, add water little by little and keep stirring. (depending on your gravy consistency)
Let it boil for 2-3 minutes. Switch Off.
Garnish with spring Onions.
Serve this with chapati/poori.