Ingredients:
1 cup vella kadala / white chickpeas
1 big onion, chopped
2 tsp chilli powder
2 tsp coriander powder
1/4 tsp turmeric powder
1/2 tsp garam masala
2 tsp rice flour
1/2 tsp mustard seeds
1 sprig curry leaves
1 tbsp coriander leaves, chopped
salt to taste
oil
Preparation:
- Soak white chickpeas/ vella kadala in water for 5-6 hours or overnight.
- In a pressure cooker, add the chickpeas, chopped onion, chilli powder, coriander powder, turmeric powder, garam masala and salt and cook it adding enough water for 1 whistle.
- Then reduce the flame to low and cook for another 2 whistles and switch off the flame.
- Once the pressure releases, open the cooker and add rice flour and mix well. ( optional step – Adding rice flour makes the gravy thick).
- Heat little oil in a pan and splutter mustard seeds and add curry leaves.
- Pour this over the kadala curry and mix well. Add chopped coriander leaves and serve with dosa, batura, chapati etc…
