Varutharacha Vella Kadala (White Chick Peas) Curry

Ingredients:

1 1/2 cup white chick peas / chana / vella kadala

3/4 cup grated coconut

1 shallot, sliced

4 tsp coriander powder

1 tsp + 1 tsp chilli powder

1/2 tsp + 1/2 tsp turmeric powder

1 medium onion, thinly sliced

1 1/2 tsp ginger, chopped

1 1/2 tsp garlic, chopped

1 green chilli, chopped

2 small tomatoes, chopped

1 sprig curry leaves

1 tsp garam masala

2 dried red chillies, broken

3/4 tsp mustard seeds

salt to taste

2 tbsp oil

Preparation:

1. Wash and soak the white chick peas in enough water for 8 hours or overnight.
2. In a pressure cooker, add the chick peas and cook adding 1/2 tsp turmeric powder and enough water for 2 whistles until soft.
3. Heat 1/2 tsp coconut oil in a pan and fry grated coconut and sliced shallot until coconut turns light golden.
4. Then reduce the flame to low and add coriander powder and 1 tsp chilli powder and stir for 1-2 minutes until the raw smell goes.
5. Switch off the flame and keep it aside to cool completely. Then grind to a smooth paste adding water and keep it aside.
6. Heat oil in a pan and splutter mustard seeds and fry dried red chillies .
7. Add sliced onion and little salt and cook till onion turns transparent.
8. Add ginger, garlic, green chilli and curry leaves and saute until onion turns light golden.
9. Add 1 tsp chilli powder and 1/2 tsp turmeric powder and mix for a minute over low flame.
10. Add chopped tomatoes and cook for few minutes until it turns soft and mushy.
11. Add garam masala and mix well for a minute.
12. Then add ground coconut paste and mix well. Now add cooked chick peas along with gravy and mix well.
13. Adjust the salt and water and bring to a boil. Then cook covered for 10 minutes at low flame.
14. Add 1 tsp coconut oil and few curry leaves . Switch off the flame and keep it covered for 10 minutes. Serve with puttu, idiyappam, dosa etc...

Recipe Source: YummyOYummy