- Soak the chickpeas in plenty of water for 8-10 hours. Cooking the chickpeas :Drain the chickpeas that have soaked in water for 8-10 hours. Place in a small pressure cooker, cover with fresh water, until they are just submerged. Keep on a high flame, with the whistle on. After one whistle, keep on sim for 12 minutes so. Switch off and allow to cool. Making the masala in a small kadai dry roast the red chillies until crisp, about 1-2 minutes, along with the coriander seeds. In a mixer, grind to a fine paste - the red chillies, coriander seeds, garlic, coconut, tamarind, using up to 1/2 cup of water. Making the curry:Once the cooker has cooled, you will be able to open it. Ensure that the chickpeas are very soft - on pressing with the thumb they should completely disintegrate. Drain the cooked chickpeas and place them in the kadai along with the freshly ground spice paste. Add 3/4 tsp salt or to taste and turmeric powder. Bring to a simmer, adding a few spoons of water if required to thin it to a curry consistency. Tempering: In a tadka ladle or a small saucepan, heat the coconut oil. Splutter the mustard seeds, add the curry leaves, red chillies, fenugreek seeds, asafoetida and transfer it over the curry. Serve hot along with rice,rotti.
Chana ghassi
#myrecipe
By Chandana Guptha
Jan, 22nd
608
Servings
4 persons
Cook Time
30 minutes
Ingredients
11
- 13
Ingredients
- Chickpeas
- Dried red chillies
- Garlic
- Corinader seeds
- Coconut
- Tamarind
- Turmeric powder
- Salt
- Oil
- Curry leaves
- Mustard
- Fenugreek
- Hing
