Ingredients:
1 1/2 cup black chickpeas / kadala
1 big potato, peeled and cubed
4 garlic cloves, chopped
small piece ginger, chopped
1 big onion, sliced
2 medium tomatoes, chopped
2 tsp coriander powder
1 tsp chilli powder
1/2 tsp turmeric powder
1 tsp fennel seeds
salt to taste
1 tsp mustard seeds
1 sprig curry leaves
coconut oil, as required
Preparation:
- Soak kadala / chickpeas in water for 7-8 hours or overnight.
- In a pressure cooker, add soaked chickpeas , potato, salt and enough water and cook for 3-4 whistles.
- Heat 1 tbsp coconut oil in a pan and add fennel seeds, chopped garlic and ginger and saute.
- Add sliced onion and saute well till colour changes.
- Add chopped tomatoes and salt and saute well till soft and cooked.
- Add coriander powder, chilli powder and turmeric powder and saute till raw smell goes at low flame.
- Add little water if required and saute well. Switch off the flame and keep it aside to cool.
- Then grind to a fine paste adding little water and keep it aside.
- In the same pan, add 1 tbsp coconut oil and splutter mustard seeds and add curry leaves.
- Add ground paste and enough water into this and mix well.
- Then add the cooked chickpeas along with its water and salt and boil well for 10-15 minutes till well cooked and the gravy is thick.
- Switch off the flame and serve with puttu, appam, chapati etc….
