Chickpea Masala(Kadala Curry)

Ingredientsfor 4 servings

• 2 cup Chickpeas soaked overnight
• 1 nos Potato — cubed
• 1/2 tsp Mustard seeds
• 2 Springs Curry leaves
• 1/2 tsp Fennel seeds (Perumjeerakam)
• 2-3 nos Cardamom (Elakka)
• 5 nos Cloves (Grambu)
• Cinnamon A medium stick (Karugapatta)
• 2 nos Onions — chopped
• 2 Cloves Garlic — chopped
• 1 tbsp Ginger — chopped
• 2 nos Green chillies — slit
• 1 nos Tomato chopped, big
• 1/2 tsp Turmeric powder
• 1 tbsp Chilly powder
• 2 tbsp Coriander powder
• 1/2 tsp Curry masala
• 1/2 cup Thick coconut milk
• 2 Springs Coriander leaves — chopped
• Oil, to taste
• Salt, to taste

Preparation

1. Step 1

   For preparing chickpeas masala, soak the dried chickpeas overnight.

2. Step 2

   Pour oil into a pan and heat it and allow the mustard seeds to allow to crackle.

3. Step 3

   Next, add in cardamom, cinnamon, cloves, fennel seeds and curry leaves.

4. Step 4

   Cook in onions and salt till it goes golden brown.

5. Step 5

   Add chopped ginger, garlic and green chillies. When it is done, add the chopped tomatoes.

6. Step 6

   Next, add in turmeric powder, chilly powder, coriander powder and curry masala. cook until the oil separates.

7. Step 7

   Pour in 1/4 cup water and Stir everything together thoroughly. Switch off the stove and let it cool.

8. Step 8

   Grind the masala to a smooth paste, by adding a little water.

9. Step 9

   Now in a pressure cooker add the chickpeas and potato with sufficient water and the ground paste and mix it. Allow it to cook till it is done(it takes 6 whistles to be done).

10. Step 10

    When it is completely done, cook uncovered for sometime so that the gravy thickens. If you want you can mash some of the peas, so that it will get thickened.

11. Step 11

    Add the thick coconut milk and let it boil for few more minutes. Adjust the consistency according to your taste.

12. Step 12

    Garnish with curry leaves or coriander leaves.

13. Step 13

    Chickpeas masala is ready. Serve hot with puttu, appam, chappathi etc.