1/2cupchickpeaskabuli chana/choley soaked overnight or for 8-10 hours
salt to taste
For the masala (to be ground)
1cupfreshly grated coconut
5-6or to taste long dry red chillies (preferably Bedgi/Byadgi chillies)
1-1/2tspcoriander seeds
1small ball of tamarind or 1 level tsp tamarind paste
2-3small garlic flakes
For the seasoning
1/2tspmustard seeds
1/4tspfenugreek seedsmethi
1sprigor 7-8 leaves curry leaves/kadipatta
2tspoilpreferably coconut
Instructions
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.