- 1/2 cup chickpeas kabuli chana/choley soaked overnight or for 8-10 hours
- salt to taste
For the masala (to be ground)
- 1 cup freshly grated coconut
- 5-6 or to taste long dry red chillies (preferably Bedgi/Byadgi chillies)
- 1-1/2 tsp coriander seeds
- 1 small ball of tamarind or 1 level tsp tamarind paste
- 2-3 small garlic flakes
For the seasoning
- 1/2 tsp mustard seeds
- 1/4 tsp fenugreek seeds methi
- 1 sprig or 7-8 leaves curry leaves/kadipatta
- 2 tsp oil preferably coconut
- Drain the soaked chickpeas and refresh with fresh water. Add enough water to cover the chickpeas, add salt to taste and pressure cook for about 6-7 whistles or until the chickpeas are tender. Turn off the flame and allow the cooker to cool down to room temperature. Remove the lid, stir and keep aside.
- In a heavy bottomed pan heat 1tsp oil and toss in the dry chillies and fry for a half a minute. Grind them along with the rest of the ingredients mentioned under 'For the masala' to a fine paste.
- Add the ground paste to the chickpeas and add the stock or sufficient water to arrive at a thick gravy like consistency (make a thinner gravy if you wish to eat it with rice). Check salt to taste. Bring the curry to a boil. 4. In a smaller pan heat the oil for seasoning. Toss in the mustard seeds. When they stop spluttering add the fenugreek seeds & curry leaves and immediately take off the flame. Temper the curry with this seasoning and cover the pan with a tight lid. Turn off the flame.
- Serve hot with pooris (recipe here), chapathi or rice.
The nutritional values are only indicative.
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