Do check out the video of how to make this dish! I hope you enjoy it!
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Preparation time: 5-10mins| Cooking time: 20-25min | Serves 2-3
- 1/2 cup kala chana / black chickpeas / garbanzo beans soaked for 10-12hours or overnight
- 1/2 tsp mustard
- 1 sprig curry leaves
- 3-4 cloves garlic (with skin) crushed
- 1 medium onion sliced
- handful (about 3/4th cup) grated coconut
- 1 tsp bafat powder
- 3/4 th tsp tamarind paste or 1 small ball of tamarind (juice extracted)
- salt to taste
1. Place the soaked chana in a pressure cooker, add enough water to bring the level upto 1 inch above them. Add salt to taste and cover, place the weight & pressure cook the chana for about 4-5 whistles (or till tender but not mushy). Turn off the flame and allow the cooker to cool. Open, stir and keep aside.
2. In a heavy based kadhai/wok heat some oil and toss in the mustard. When it pops, toss in the curry leaves, garlic and fry for a couple of seconds.
3. Add the sliced onions and fry till golden. Toss in the grated coconut and fry for a minute or two. Add the bafat power and continue to fry on a slow flame to avoid burning of the powder. You may add a bit of the stock from the cooked chana if you think the mixture will burn.
4. Add the tamarind juice, mix well and lastly add the cooked chana and a little of its stock. Cover and cook on a slow flame till the water has been absorbed and the chana is tender.
You may add jaggery to taste (about a teaspoon or two)
Instead of tamarind paste you can use 1 medium sized tomato or hog plums. Introduce this right after frying the onions and before adding the grated coconut