INGREDIENTS:
- White Chickpeas ( vella kadala) - 1 cup
- Onion (finely chopped) - 1
- Tomato (chopped) - 1, big
- Salt - to taste
- Garlic paste - 1 tsp
- Ginger (chopped) - 2" piece
- Coriander leaves (chopped) - 2 tbsp
- Green chillies (Sliced) - 3 nos
- Bay Leaves - 1 no
- Oil - 1 Tbsp
To Roast
- Red chilly powder -1/2 tsp
- Coriander powder - 1/2 tsp
- Turmeric powder – 1/4 tsp
- Garam masala - 1/2 tsp
To Roast and Grind :
- Coconut (grated) - 1/2 cup
- Cinnamon - 2" long stick
- Cloves - 3 nos
- Fennel powder - 1 tsp
- Pepper powder - 1/2 tsp
- Red chilly powder -1tsp
- Coriander powder - 1tsp
- Turmeric powder – 1/4 tsp
- Cumin powder - 1/2 tsp
For seasoning:
METHOD:
- Oil - 1 tsp
- Dry red chillies - 2 nos
- Mustard seeds - 1/4 tsp
- Shallots (cut into thin rounds) - 3 nos
- Soak the Chickpeas overnight.
- Then pressure-cook it with 1/4 tsp of turmeric powder,enough salt, and 2 cup of water.
- In a pan dry roast cinnamon, cloves, pepper, and grated coconut on medium heat.
- When the coconut became golden brown add red chilli powder, 1/4 tsp of turmeric powder,coriander powder, fennel powder, and cumin powder.
- Saute till the powders are well roasted.
- Grind it to a fine paste by adding 1/4 cup water.keep it aside.
- Now drain excess water from cooked Chickpeas.
- Heat 1 Tbsp of oil in a pan and add cooked chickpeas in it and saute well.
- Then add Red chilly powder -½ tsp, coriander powder - ½ tsp , Turmeric powder – 1/4 tsp ,Garam masala - ½ tsp ( items under (To Roast) with chickpeas and mix everything well.
- When everything mix well and , remove roasted chickpeas from heat and keep it aside.
- Heat 1 tbsp of oil in another pan and add chopped onion, and saute well till the onions turn golden brown.
- Now add sliced green chillies, enough salt, chopped ginger, and garlic paste and saute well.
- Then add chopped tomatoes and saute few minutes till the tomatoes are mashed into a paste.
- Now add salt and the ground paste in it and mix well. If you need add 1 cup of water and enough salt.
- Then add roasted Chickpeas and mix with gravy.
- Bring to boil and remove from heat when gravy begins to thicken. Check for the salt.
- Heat oil in a small pan and splutter mustard seeds.
- Fry shallots and dried red chillies.
- Add this to the curry and mix well.
- Now garnish the Roasted Chickpeas Curry with chopped coriander leavers.
