Black chick peas are loaded with high amount of fibers and is really healthy.This is a very traditional recipe with this healthy goodness.Enjoy it with Kerala style steamed rice cake or appam. You will surely love it.
Pressure cooker, Fry pan
- Black chickpea | 2 cups
- Onion | 1
- Tomato | 1
- Garlic | 1 bulb
- Ginger | 1 inch peice
- Green chilly | 3 nos
- Turmeric powder | 1/2 tsp
- Coriander powder | 1/2 tbsp
- Red chilly powder | 1 tsp
- Water | 1 cup
- Salt | to taste
For thick coconut milk
- Grated coconut | 2 cup
- Fennel seeds | 1 tsp
- Cumin seeds | 1 tsp
- Water | 1/2 cup
- Oil | 2 tbsp
- Mustard seeds | 2 tsp
- Curry leaves | 7-8
- Dried red chilly | 2-3
- Pepper powder | 1 tsp
- Garam masala powder | 1 tsp
How to Cook!
Step – 1
- Soak black chickpea in water for 5-6 hours
- Roughly chop onion,tomato,ginger,garlic and green chilly. Add into a pressure cooker.
- Wash and add soaked black chick pea
- Add turmeric powder, coriander powder, chilly powder, salt and water.
- Give a good mix and close the pressure cooker.
- Cook for 30 minutes, after 1 whistle
Step – 2
- In a grinder, add grated coconut, fennel seeds, cumin seeds and water.
- Grind into thick paste.
- Strain coconut milk out of this paste and keep itaside.
Step – 3
- Once the pressure cooker release the steam, open it and smash 1/4th of the boiled chickpea using a smasher.
- Now add thick coconut milk and bring to boil.
- Switch off the flame and tamper the curry.
Step – 4
- Heat oil in a pan, add mustard seeds and allow it to splutter.
- Add dried red chilly, curry leaves, garam masala and pepper powder.
- Pour into the curry and give a good mix.
- Close the lid and let the curry sit for 15 minutes before serve.
Enjoy with hot parotta, chappathi, appam, or steamed rice cake…anything you wish to…