Kadala/ Chick Pea Curry

Ingredients

Kadala/ White Chick pea/ Chana: 1 cup

Onion: 2

Tomato: 1

Garlic & ginger paste: 1tsp

Coriander powder: 2tbsp

Chilli powder: 1tbsp

Turmeric powder: 1tsp

Garam Masala: ½ tsp

Salt: needed

Coconut Milk powder: 3tbsp

Coconut oil: 2tbsp

Shallots: 5

Curry leaves: few

Coriander leaves chopped: needed

Method of Preparation

Soak kadala in water for 6 hours.

Wash and put in pressure cooker, Add sliced onion, tomato, ginger-garlic paste, coriander powder, chilli powder, turmeric powder, garam masala and salt to it.

Add enough water, close with the lid and switch on the flame.

Switch off the flame after 5 whistles Or till the chana gets cooked well.

Open the lid after the pressure is released from the cooker.

Switch on the flame and add coconut milk powder and stir well.

If the gravy didn’t become thick, put in medium flame till the gravy becomes thick.

Then switch off the flame.

Heat oil in a pan, add chopped shallots, when it turns brown, add curry leaves.

Transfer this to the prepared chana curry.

Add chopped coriander leaves.

Serve hot with roti, appam, idiyappam…….