Channa / chickpeas kurma

Ingredients

• Channa / Chick peas / Garbanzo Beans – 1 cup
• Onion – 1 (Big)
• Tomato – 1 (Big)
• Turmeric powder – 1/2 tsp
• Red chilli powder - 1 tsp
• coriander powder- 3/4 tsp
• Salt - to taste
• Oil - for seasoning
• Corriander leaves – to garnish

To Grind 'A':

• Ginger - 1 inch piece
• Garlic - 4 to 5 cloves
• Green chillies - 2
• Cinnamon – 1
• Cloves – 3
• Cardamom – 2
• Fennel seeds – 1 tsp

To Grind 'B':

• Coconut – 3/4 cup
• Cashew nut - 5

For seasoning:

• Bay leaf- 1
• Curry leaves - 5 to 6

Preparation

• Soak the channa overnight or nearly for 7 to 8 hours.
  
  Pressure cook channa by adding little salt and water, until it becomes soft.
  
  Finely chop the onions and grind the tomato into puree and keep aside.
  
  Heat oil in a kadai; season it with bay leaf and curry leaves. After it crackles, add finely chopped onion and fry till colour changes.
  
  Next add grounded paste 'A' and all the spice powders (red chilli powder, corriander powder, turmeric powder and pureed tomatoes.
  
  Sauté well till the raw smell goes; if it is sticking to the pan, add little water.
  
  Add the cooked channa with water and grounded paste 'B'. Mix well.
  
  Allow it to boil till the gravy thickens. Let it simmer for 10 minutes or till the oil comes out.
  
  Garnish with corriander leaves and serve hot with chappathi, poori, hoppers (Appam) or string hoppers (idiyappam).
  
  Note:
  
  Adjust the water quantity and spice level according to your taste.
  
  For a low fat version, take a hand full of cooked channa grind it coarsely and add this to the gravy for thickness instead of using coconut.

Questions

Photos of members who cooked this recipe

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