
Prep Time | 10 Minutes |
Cook Time | 45 Minutes |
Servings |
People
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- Black chickpeas - 2 Cups
- Salt(As required) -
- Water(As required) -
- Coconut oil - 2 Tbsp
- Cloves - 4
- Cinnamon stick - 2
- Cardamom - 1
- Onion sliced - 1
- Ginger - Small piece
- Green chilly - 1
- Coconut(Grated) - 1/2 Cup
- Turmeric powder - 1 Tsp
- Black Pepper Powder - 1 Tsp
- Garam masala - 1/2 Tsp
- Coriander powder - 3 Tbsp
- Chilli powder - 1 Tbsp
- Tomato - 1 Nos.
- Salt(As required) -
- Curry leaves(Few) -
- Water - 1/2 Cup
- Coconut oil -
- Mustard seed -
- Red dry chilli -
- Curry leaves -
Ingredients
For the curry
For tempering
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- Boil the soaked black chickpeas in a pressure cooker with a little salt and turmeric powder for about 20-25 minutes on medium heat.
- Then add tomato, sliced green chilly, ginger and few curry leaves.
- Once blended well, add the dry spice powders: pepper powder, garam masala, red chilli powder and coriander powder. Saute for few minutes until oil comes out.
- Now add grated coconut and combine well. Remove it from the flame and let it cool.
- In a mixer, grind this mixture to make a paste. This need not be very smooth (add little water while grinding).
- Pour this paste by adding 1/2 cup water into the cooked chickpeas. Let the chickpea curry simmer and cook it for 7-8 minutes.
- Heat oil in a pan and splutter mustard seeds and add dry red chilli and curry leaves. Once the tempering is ready, add it into the boiled chickpeas. Now the Black chickpeas in a spicy gravy is ready.
You can visit this link Spiced Chana Roast. You can also visit this link Aloo Chana Curry.