Ingredients:
1 cup / 200 gm white chick peas
3 medium onions, finely chopped
1 tsp ginger-garlic paste
2 medium tomatoes, chopped
2 tsp chilli powder
1 1/2 tsp coriander powder
1/2 tsp fennel powder
1/4 tsp turmeric powder
1/2 cup grated coconut
3 whole green chillies
1 sprig curry leaves
1/4 tsp garam masala
3 cloves
2 cardamoms
1 big piece cinnamon
1 tsp fennel seeds
salt to taste
2 tbsp coriander leaves, chopped
1 1/2 tbsp oil
Preparation:
- Soak kadala / chickpeas in water for 5-6 hours or overnight.
- Grind grated coconut to a smooth paste adding little water and keep it aside.
- Heat oil in a pressure cooker at medium flame and add cloves, cardamoms, cinnamon and fennel seeds.
- Add finely chopped onions and saute well till soft.
- Add ginger-garlic paste to this and saute well.
- Add chopped tomatoes and saute well till soft and mushy.
- Add chilli powder, coriander powder, fennel powder and turmeric powder and saute well till raw smell goes.
- Add coconut paste to this and mix well.
- Now add the drained chick peas and mix well.
- Add required water, salt, curry leaves and 3 whole green chillies and cook at medium flame for 3 whistles or till cooked.
- Once the pressure releases, open the cooker and add chopped coriander leaves and garam masala and mix well. Serve with puttu, idiyappam, dosa, chapati etc…
