Kadala (Chick peas ) - 1 cup
Onion chopped - 2 medium
Tomato chopped - 1
Garlic - 5 clove
Ginger - a small piece
Red chilli powder - 1 tsp
Coriander powder - 1/2 tsp
Turmeric powder - 1/4 tsp
Garam masala - 1/2 tsp
Crushed Pepper - 1/2 tsp
Thin coconut milk - 1 cup
Thick coconut milk - 1/2 cup(optional)
Salt to taste
Dry red chillies
Wash and soak the kadala overnight(atleast for 5 hours), drain and set aside
In a mortar and pestle or coffee grinder crush ginger and garlic
In a pressure cooker put soaked kadala,1/2 of crushed ginger and garlic ,1/2 tsp of chilli powder,salt and cook it for two whistles and allow it to cool
Heat oil in a pan and sauté Chopped onions and stir fry it for a couple of minutes.Add crushed ginger and garlic and stir fry it till they are aromatic and turns brown.
Add Red chilli powder,coriander powder,turmeric powder,garam masala and pepper powder and combine it well .Stir in the chopped tomato and mix it well with the masala.
Add cooked kadala and mix it thoroughly. Pour in the thin coconut milk ,curry leaves & salt if needed and simmer it for 10 minutes or until the gravy is thick.
Pour the thick coconut milk and remove before it boils
Transfer to a serving dish.
For Tempering:- Heat oil in a pan and add mustard seeds, when they pop up add dry red chillies, curry leaves and chopped onions. Sauté well and pour over the curry
This goes well with Puttu, Appam or even Dosa
Recipe courtesy:- N's Mom.