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| Prep Time | 30 minutes |
| Servings |
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Ingredients
- Chickpeas(soaked over night) - 450 g
- Ground almonds(roasted) - 1 tbsp
- Coconut milk - 1/2 cup
- Coconut(grated and roasted) - 1/2 cup
- Ricotta cheese(grated) - 1/2 cup
- Coriander powder - 1 1/2 tsp
- Chilly powder - 1 tsp
- garlic(finely chopped) - 1 tsp
- Ginger(finely chopped) - 1/2 tsp
- Cardamom(Elakka) - 3 nos
- Bay leaf(Karuga ela) - 1 no
- Dried red chillies(flaked) - 2 nos
- Coriander leaves(finely chopped) - 2 springs
- Oil(As reqd) -
- Salt(As reqd) -
Ingredients
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Instructions
- For preparing chickpeas in thick gravy, take a bowl and mix in roasted grated coconut, cheese, coriander powder, chilly powder, salt and coconut milk. Keep it aside.
- Pour in the coconut mixture and mix well.
- Add the dry red chillies and coriander leaves. Allow the chickpeas to pressure cook until done.
- Chickpeas in thick gravy is ready. Serve hot with bread, chapathi etc.
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