- Into a small pan; add the dry red chillies, coriander seeds, cumin seeds, black pepper corns, methi seeds, turmeric powder and garlic. Roast all of them over medium heat until the garlic gets a golden brown roasted colour. Let it cool. Once cooled add this into the mixer grinder and blend to make a coarse powder. Keep this aside. Add the soaked kala chana into the pressure cooker and cook along with 2 cups of water, salt and pressure cook it for 20 minutes until the chickpeas are done. Once done, allow the pressure to release naturally. Drain the excess water from the Kadle and keep aside. The next step is to cook the Tindora. Add the tindora into the pressure cooker, add 3 tablespoons water and pressure cook for 2 whistle. Release the pressure immediately to avoid over cooking. Heat a sauce pan with oil, add mustard seeds and allow it to crackle. Add the curry leaves, garlic and onions and saute until the onions soften. Once the onions soften, add the grated coconut and saute well so that they turn light brown. Once that is done, add the ground spice mixture, the steamed tindora and the cooked Kadle . Add salt and adjust according to taste. Stir well to combine and cover the pan and allow the Kadle tindora to absorb all the spices by cooking it for 4 to 5 minutes. Once done, turn off the heat and serve the Kadle tindora hot. Add the cooked chickpeas and saute for 5 more minutes and turn off the heat. Serve.
Manglorean tendli and chana masala
#myrecipe
By Chandana Guptha
Jan, 22nd
599
Servings
4 persons
Cook Time
20 minutes
Ingredients
13
- 15
Ingredients
- Kala chana
- Tindora
- Garlic
- Mustard
- Cumin
- Curry leaves
- Onion
- Coconut
- Jaggery
- Oil
- Salt
- Dried red chillies
- Corinader
- Methi seeds
- Pepper
