Channa Curry

Ingredients (19)

• white chickpeas1 cup
• onion2
• tomato2
• green chillies2
• ginger garlic paste1 tbsp
• curry leaves1 sprig
• oil2 tbsp
• mustard seeds0.5 tsp
• cumin seeds0.5 tsp
• turmeric powder0.25 tsp
• chilli powder1 tsp
• coriander powder2 tsp
• cumin powder0.5 tsp
• garam masala0.5 tsp
• black pepper powder0.25 tsp
• coconut milk0.5 cup
• fresh coriander leaves2 tbsp
• salt
• water

Method

1. 1

   Wash the chickpeas thoroughly and soak them in plenty of water for 8 hours or overnight.

2. 2

   Drain the soaked chickpeas.

3. 3

   Pressure cook with fresh water and a little salt for 5–6 whistles, or until soft. Reserve the cooking liquid.

4. 4

   Heat the oil in a kadai over medium heat.

5. 5

   Add the mustard seeds and cumin seeds and allow them to splutter.

6. 6

   Add the curry leaves and green chillies.

7. 7

   Add the onions and sauté until golden brown.

8. 8

   Stir in the ginger garlic paste and cook until the raw smell disappears.

9. 9

   Add the chopped tomatoes and cook until soft and the oil begins to separate.

10. 10

    Add the turmeric powder, chilli powder, coriander powder, cumin powder, garam masala and black pepper powder. Cook for 2 minutes.

11. 11

    Add the cooked chickpeas along with about 1½ cups of the reserved cooking liquid.

12. 12

    Simmer for 10–15 minutes until the gravy thickens.

13. 13

    Lightly mash a few chickpeas to naturally thicken the curry.

14. 14

    Stir in the coconut milk (if using) and simmer gently for 2 minutes. Do not boil.

15. 15

    Garnish with chopped coriander leaves and serve hot.