Kabuli Chana Curry / Vella Kadala Curry

Soak Kabuli Chana / Vella Kadala / Chickpeas in water for about 6-7 hours.Then pressure cook chickpeas, chopped onions, green chillies and salt by adding about 3 cups of water till 5-6 whistles. The chickpeas should become soft enough to be able to squeeze it with our fingers. ( Note: I am using Prestige Pressure Cooker )Then heat oil in a pan and add mustard seeds. When it crackles, add chopped garlic and saute for about 1 minute. Then lower the flame and add coriander powder, red chilly powder, garam masala, cumin powder, turmeric powder and fry for less than 1 minute.Make sure not to burn the powder.Then add chopped tomato and little salt and fry till tomatoes become mushy.Then add the cooked chickpeas along with the water.Simmer in medium flame for 5-10 minutes. Then add chopped coriander leaves. Then mix 1 tbsp of rice flour in 1/4 cup of warm water and add this to the chickpeas curry. This will make the gravy thicker or you can even add 1/4 cup of thick coconut milk.(This step is Optional ) After 5 minutes remove from the flame.