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| Prep Time | 30 minutes |
| Servings |
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Ingredients
- Chickpeas(soaked overnight) - 2 cups
- Potato(cubed) - 1 no
- Mustard seeds - 1/2 tsp
- Curry leaves - 2 springs
- Fennel seeds(Perumjeerakam) - 1/2 tsp
- Cardamom(Elakka) - 2-3 nos
- Cloves(Grambu) - 5 nos
- Cinnamon(A medium stick, Karugapatta) -
- Onions(chopped) - 2 nos
- garlic(chopped) - 2 cloves
- Ginger(chopped) - 1 tbsp
- Green chillies(slit) - 2 nos
- Tomato(chopped, big) - 1 no
- Turmeric powder - 1/2 tsp
- Chilly powder - 1 tbsp
- Coriander powder - 2 tbsp
- Curry masala - 1/2 tsp
- Thick coconut milk - 1/2 cup
- Coriander leaves(chopped) - 2 springs
- Oil(As reqd) -
- Salt(As reqd) -
Ingredients
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Instructions
- For preparing chickpeas masala, soak the dried chickpeas overnight.
- Heat oil in a pan and allow the mustard seeds to splutter.
- Then add in cardamom, cinnamon, cloves, fennel seeds and curry leaves.
- Saute in onions and salt till it turns golden brown in colour.
- Add chopped ginger, garlic and green chillies. When it is done, add the chopped tomatoes.
- Then add in turmeric powder, chilly powder, coriander powder and curry masala. Saute till the oil separates.
- Pour in 1/4 cup water and mix well. Switch off the stove and let it cool.
- Grind the masala to a smooth paste, by adding a little water.
- When it is completely done, cook uncovered for sometime so that the gravy thickens. if you want you can mash some of the peas, so that it will get thickened.
- Garnish with curry leaves or coriander leaves.
- Chickpeas masala is ready. Serve hot with puttu, appam , chappathi etc.
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