Tuesday, January 3, 2012


Black Chickpeas (kadala) - 1 cup

Onion (chopped) – 1

Tomato (chopped) - 1

Salt - to taste

To Roast and Grind :-

Coconut (grated) – ½ cup

Onion (chopped) – ¼ small

Fennel seeds - ½ tbsp

Chilli powder - 1 tsp

Garam masala powder – 1 tsp

Coriander powder - 1 tbsp

Turmeric powder – ¼ tsp

For seasoning :-

Oil - 1 tbsp

Curry leaves - a few

Dry red chillies - 2 nos

Mustard seeds - a few

· Soak Black Chickpeas overnight. Pressure-cook it with salt, 1 ½ cup of water and chopped onion.
· In a pan dry roast grated coconut, onion, fennel on medium heat. When the coconut became golden brown add chilly, turmeric ,coriander powder,garam masala powder.
· Saute till the powders are well roasted. Grind it to a fine paste by adding enough water.
· Add this paste and tomato to cooked chickpea and mix well. Bring to boil and remove when gravy begins to thicken.
· Heat oil in a pan and splutter mustard seeds. Fry curry leaves, chopped onion and dry red chilli.
· Add this to the curry and mix well.

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