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:

1. Soak kadala / chickpeas in water for 7-8 hours or overnight.
2. In a pressure cooker, add soaked chickpeas , potato, salt and enough water and cook for 3-4 whistles.
3. Heat 1 tbsp coconut oil in a pan and add fennel seeds, chopped garlic and ginger and saute.
4. Add sliced onion and saute well till colour changes.
5. Add chopped tomatoes and salt and saute well till soft and cooked.
6. Add coriander powder, chilli powder and turmeric powder and saute till raw smell goes at low flame.
7. Add little water if required and saute well. Switch off the flame and keep it aside to cool.
8. Then grind to a fine paste adding little water and keep it aside.
9. In the same pan, add 1 tbsp coconut oil and splutter mustard seeds and add curry leaves.
10. Add ground paste and enough water into this and mix well.
11. 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.
12. Switch off the flame and serve with puttu, appam, chapati etc....