500 grams uncooked dry black chickpeas
2 tbsp vegetable oil
1 tsp cumin seeds
2 tbsp white poppy seeds
1/2 tsp nigella seeds
1 -2 red onions, cut into fine rings
100 ml tamarind chutney – you can use ready made tamarind chutney, or make your own, combine tamarind pulp, 1 tbsp sugar, 1 tsp dry roasted cumin, 1/2 tsp black salt (kalanamak) or chaat masala
Chopped green chillis
1 chopped tomato
Raw red onion rings
Soak the black chickpeas overnight in tap water. Drain and boil in water (enough to cover them) until soft – note these don’t get as soft as regular chickpeas and retain a slight texture.
In a saucepan, heat the oil, add the cumin, nigella and poppy seeds for about 1 minute until they pop. Now add half the red onions and cook until just slightly soft, allow them to retain a little crunch. Now add the boiled black chickpeas and stir through.
Turn off heat and add the tamarind chutney and garnish. Serve warm or cold. Keeps well in fridge covered for unto 7 days.