• Kala Channa - 1 cup, soak in 2 1/2 cups water and 1/2 tsp salt for 8 hours (Black chickpeas)
• Onion - 1, finely chopped
• Tomato - 1, finely chopped
• Green chilies - 2, slit length wise
• Ginger garlic paste - 1 tsp
• Turmeric powder - 1/2 tsp
• Chili powder - 1/2 tsp
• Coriander powder - 3/4 tbsp
• Garam Masala powder - 1/4 tsp
• Coconut milk - 1 cup
• Curry leaves - 1 sprig
• Oil - 1 tbsp
• Salt to taste
• Roast in 2 tsps oil and grind to a paste
• Shallots - 4, sliced
• Coconut - 3 tbsps
• Clove - 2
• Cinnamon - 1" stick
• Pepper corns - 6
• Fennel seeds - 1/2 tsp

Pressure cook black chick peas in 3 cups of water and salt upto 4 whisltes. Once cooked, keep aside.

While the chick peas are pressure cooking prepare the masala by roasting and grinding the ingredients called for the masala (see above).

Heat oil in a heavy bottomed vessel, add chopped onions and saute for 4 mts. Add ginger garlic paste and green chilies and saute for 3 mts.

Add the turmeric powder, chili powder and coriander powder and mix. Add chopped tomatoes and saute for 4 mts.

Add the cooked chickpeas along with the left over water and adjust salt. Simmer for 4 mts. Add the ground paste and garam masala powder and cook for 8-10 mts.

Add the coconut milk and curry leaves and simmer for 3-4 mts and turn off heat.

by Pak101.com (few years ago!) / 885 views