Softly boiled chickpea carries mild aroma of spices blend in a rich creamy curry. A nutritive curry for your taste buds.
In this recipe, I have dry roasted whole coriander, fennel seeds, red chili pepper, pepper corn, coconut and cashews then, grind these into a fine paste. Then mix it with the gravy.
Watch full video for the recipe.
Recipe:
- Prep time - 30 mins ( excluding the soaking time of brown chickpeas. ie, 6 hrs)
- Cooking time - 30 mins
- Serves - 4
Ingredients:
- Brown chickpeas - 1/2 cup, soaked and cooked softly ( chickpeas increase in size after soaked in water)
- Onion - 2 medium, finely chopped
- Tomato - 3 medium, finely chopped
- Ginger garlic paste - 2 tbsp
- Salt to taste
- For dry roasting:
- Coriander seeds - 1 and half tbsp
- Fennel seeds - 1 tbsp
- Red Chili pepper - 3, dried
- Pepper Corn - 1 tsp
- Coconut - 1/2 cup, grated
- Cashew - a small handful
- For seasoning:
- Bay leaf - 1
- Cloves - 2
- Cinnamon - 1, 2 inch size
- Cilantro - for garnishing
- Oil - 3 tbsp
Method:
- Dry roast the ingredients above. Grind it into a fine paste by adding little water.
- Be prepared with the softly cooked chickpea. Save the chickpea stocking.
- In a skillet or stock pan, heat oil over medium heat and add the seasoning ingredients.
- Add in the onion and nicely saute it until translucent. Then add the ginger garlic paste and tomatoes. Saute well with enough salt.
- Once the mixture is cooked, add the ground masala in. Mix well and cook till the raw smell vanishes with some water or chickpea stocking.
- Then add the softly boiled chickpeas in. Cook for 10 more mins over low heat till oil separates.
- Garnish it with cilantro.
- Serve it hot with chappathi, rice, poori, idli and dosa.
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