Kadala/ White Chick pea/ Chana: 1 cup
Garlic & ginger paste: 1tsp
Coriander powder: 2tbsp
Chilli powder: 1tbsp
Turmeric powder: 1tsp
Garam Masala: ½ tsp
Coconut Milk powder: 3tbsp
Coconut oil: 2tbsp
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…….