1 cup dry Garbanzo Beans
4 1/2 cups of warm water
1/2 teaspoon Baking Powder
3 Tablespoons of oil (vegetable oil or Olive oil)
1 1”-inch Cinnamon Stick
1/2 teaspoon Cumin seeds
4 Cloves *
1 Bay leaf
3/4 teaspoon Hungarian Paprika
2 teaspoons Mild Curry Masala
1/2 teaspoon Indian Red Chili powder (Optional or add more to depending on your taste)
2 teaspoons of fresh ginger and garlic paste or 1 teaspoon each finely chopped
1 teaspoon salt or according to your taste
3/4 cup finely chopped onion
1/4 water for the spices
1 tablespoon chopped Cilantro for garnishing
Wash the beans twice and then soak the beans overnight in the warm water (enough water as Garbanzo beans doubles up). Discard the water next day. In a a medium sauce pan (3 quarts size) add the soaked beans, 4 1/2 cups pf water, add baking soda and cloves* on medium high heat, bring it to a boil. Stir the beans and leave it uncover.
When white foam starts to foam, keep skimming till there is no more foam. Reduce the heat to medium and let it cook another about 35-40 minutes. When the skin of garbanzo beans stats to separate and gently squeeze the beans for doneness, should be soft. Make sure there is enough water to make this dish. (It is somewhat thick gravy, not totally dry, but if you want little more gravy, add little more water and then check for the salt).
In a different sauce pan on medium heat add the oil and once oil is hot, add Cumin seeds, Cinnamon stick and Bay leaf. Once the spices starts to crackle, add the chopped onions. Stir it for 2 minutes and lower the heat to medium low. Sauté the onions till evenly golden brown (do not burn the onions). Take it off the burner and add ginger/garlic paste, stir it for a minute or two and now add the Mild Curry Masala, Indian Red Chili powder and Hungarian Paprika to onions.
Bring the pan to the burner and turn the heat to medium. Stir the spices and onions for a minute and now add 1/4 cup water to bring the onion back being soft not crispy, and stir it till the oil starts to surface, which take only few minutes and water is evaporated. Add the Garbanzo beans along with the water in which it was cooked and salt. With the back of spatula crush few beans to make the gravy a bit thicker. Adjust seasoning if needed.
Cooked the beans for 10 more minutes. Remove from the burner and garnish with fresh chopped Cilantro. If you like you may serve few lemon wedges for little sour taste.