Chickpea Curry/Kadalai Curry

Ingredients:

1/2 cup Garbanzo beans/Chickpeas

1 onion diced

2 tomatoes diced

1/2 grated Coconut

1tbsp ginger-garlic paste

1tsp Fennel seeds

1 Cinnamon stick

1tbsp Chilli powder

1 1/2tbsp Coriander powder

Salt

Water

Oil

How to:

• Soak the chickpeas overnight in a bowl with 4 cups of water. They become soft and doubles in size.

• Pressure cook the chickpeas with enough water along with salt.

• In a skillet, heat oil and add onions and saute until it turns golden brown.
• Now add diced tomatoes and cook till it gets mashed up.

• Let it cool and grind it with the coconut and make a fine paste.

• Heat oil in a skillet, add fennel seeds, cinnamon and ginger-garlic paste. Cook till the raw smell disappears.
• Now add the ground mixture and cook well along with a 1 1/2 cups water and salt.
• Add chilli powder and coriander powder and cook. Make sure there is sufficient water, as the masala may get burnt at the bottom.
• Once the raw coconut smell disappears, add the cooked chick peas and cook for further 2 mins.

• Adjust the salt for taste and garnish it with cilantro.

Yum! Yum! Yum!

Sending this recipe to the event "Cooking with Whole Food - Legumes & Beans (CWF - LB)" by Nithu Bala. Also check  

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