Chickpea Masala

Laziness crepes into me as the winds starts to blow hard and the temperature forcefully drops low..Now I wud just love to crawl into the blanket and spend the whole winter there...but alas..with a bubbling son around is just difficult impossible...hmmm when there was enough of time for me to sleep during earlier days I sat and wasted it and now when I just want to sleep there is no time...Pathetic right? Anybody out there like me..
Hey ya I made a recipe index for my space..do check it out if interested and I am also having a facebook page..If interested join me there..:)
Anyways todays recipe is a flavor packed spicy gravy made of chickpeas..It goes perfectly with dosas, chapathis,roti,appam,puttu etc..

Chickpea- 1 ½ cups
Ginger Garlic paste- 1 tbsp
onion- 1 medium(Chop in small pieces)
Tomato- 1 nd 1/2(Chop in small pieces)
Green Chili-1
Turmeric powder- 1/2 tsp
Chili powder- ½ tsp
Meat Masala-1 nd 1/2 tbsp
Coriander powder- 1 tbsp
Salt, to taste
Oil-1 tbsp
Cilantro-2 tbsp(Chopped)

Method of Preparation:
1. Soak chickpea in water overnight or for min 4 to 5 hours.
2. Wash and cook the chickpea with required water in a pressure cooker for two whistle  on medium(in case of overnight soaking) or for about 3 to 4 whistles(4 hr soaking).
3. In a pan, heat oil,add sliced onion, green chilli ,ginger-garlic paste  and saute till onion becomes translucent.
4. Add all the spice powders and stir till the raw taste goes.
5. To this add tomatoes and mix well. Cook till tomatoes are soft.
6. Add cooked chickpea with about 1 nd 1/2 cup water from the pressure cooker to make medium thick gravy.
7. Close and cook for 10 to 15 minutes for flavors to be  absorbed by chickpea.Turn off heat.
8. Garnish with cilantro and serve hot with roti,chapathi,appam,puttu,idiyappam,parotta.