This curry is delicious with battura. It also pairs well with chappathi, puri etc. This dish is adapted from pachakarani of Mrs. B.F.Varugese.
Ingredients:1 cup Dry chickpeas
1 cup Chopped tomatoes
2 cups chopped onion
6 Garlic pods,grated
1 tbs Grated ginger
2 Green chillies
3 cups Water
Salt
¼ tspSoda bicarbonate
oil
To grind:1 tbs Kashmiri chilli powder
1 tbs Coriander powder
½ tsp Turmeric powder
1 tbs Couscous
½ tsp Fennel seeds
½ tsp Cumin seeds
To garnishCoriander leaves
Preparation:
1. Soak the peas for 12 hours. Drain.
2. Cook the channa along with tomatoes, garlic, ginger, soda bicarbonate, 1 cup onion and 3 cups water until the channa is cooked well and is soft.
3. Meanwhile, grind all the ingredients under the title ‘to grind’ with touch of water to a smooth paste.
4. Heat another pan add little oil and sauté other cup of onion until it starts to brown. Add the ground spices until the raw smell goes off. Make sure the spices doesn’t get burnt. If it does, add a dash of water and cook. Grind this onion and spice mixture. and return it to the saucepan.
5. Add to this salt and cooked channa and boil for few minutes till the gravy is thick.
6. Garnish with coriander leaves and serve hot with battura,puris, chapppatti or even Arabic bread khubz.
Ingredients:1 cup Dry chickpeas
1 cup Chopped tomatoes
2 cups chopped onion
6 Garlic pods,grated
1 tbs Grated ginger
2 Green chillies
3 cups Water
Salt
¼ tspSoda bicarbonate
oil
To grind:1 tbs Kashmiri chilli powder
1 tbs Coriander powder
½ tsp Turmeric powder
1 tbs Couscous
½ tsp Fennel seeds
½ tsp Cumin seeds
To garnishCoriander leaves
Preparation:
1. Soak the peas for 12 hours. Drain.
2. Cook the channa along with tomatoes, garlic, ginger, soda bicarbonate, 1 cup onion and 3 cups water until the channa is cooked well and is soft.
3. Meanwhile, grind all the ingredients under the title ‘to grind’ with touch of water to a smooth paste.
4. Heat another pan add little oil and sauté other cup of onion until it starts to brown. Add the ground spices until the raw smell goes off. Make sure the spices doesn’t get burnt. If it does, add a dash of water and cook. Grind this onion and spice mixture. and return it to the saucepan.
5. Add to this salt and cooked channa and boil for few minutes till the gravy is thick.
6. Garnish with coriander leaves and serve hot with battura,puris, chapppatti or even Arabic bread khubz.
