One of my favorite curry, my mom’s recipe.she makes this curry with puttu for breakfast. she usually adds coconut bites and crushed pepper into it, that gives the aromatic taste of this curry, really delicious and really easy to make.I like to eat this curry with parotta, best combination forever for me.

Serves:
4-5


Cooking Time:
30.00 Min


Equipment:
pressure cooker, cutting board, knife

Ingredients


chickpeas – 2  cups
onion -1small chopped
tomato-1small chopped
ginger garlic paste-1 tsp
green chilly-3-4
curry leaves as needed
red chilly powder-1/2 tsp
coriander powder-1tsp
turmeric powder-1/4 tsp
garam masala powder -1/4 tsp
crushed pepper-1tsp
coconut bites-2tbs
thin coconut milk- 2cup
thick coconut milk- 2cup
salt as needed
for tempering
coconut oil 2tbsp
mustard seeds -1tsp
whole red chilly-3
curry leaves
Method
step 1
wash chickpeas thoroughly and soak 6to8 hours.
step 2
add them to a pressure cooker with 2cup thin coconut milk, onion, tomato, green chilly, ginger garlic paste,turmeric powder, red chilly powder, coriander powder, salt and curry leaves.cook until soft for 5 -6 whistles in a medium flame.
step 3
add thick coconut milk to the cooked chickpeas,boil 2 minutes.if it is too thin, boil it 3-4minutes until the gravy is thick.now add crushed pepper and garam masala.switch off the flame.
step 4
heat coconut oil into a pan,fry the coconut bites until it becomes golden brown, add it  into the gravy.next,heat 1tsp coconut oil , splutter the mustard seeds, add curry leaves and whole red chilly, pour it into the gravy.enjoy

Let me know your review once you cook this chickpeas gravy Recipe in your kitchen