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For the Chickpeas -1 cup black chickpeas, soaked for 8 hours or overnight -Water -3 green cardamoms -2 cloves -1 cinnamon stick -1/2 teaspoon salt -1/2 teaspoon turmeric powder For the Gravy: -Oil for cooking -1 teaspoon fennel seeds -2 large onions, chopped - 1 teaspoon grated or chopped ginger -2 teaspoons sliced garlic -2-3 green chilies, slit -2 chopped tomatoes
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For the Masala: -1.5 to 2 cups fresh grated coconut -7-8 shallots (sambar onion), peeled -2 sprigs curry leaves -1-2 teaspoons red chili powder -2 teaspoons coriander powder -1/2 teaspoon turmeric powder -1/2 teaspoon garam masala For the Tempering: -Coconut oil -1 teaspoon mustard seeds -10-15 curry leaves
Credits: sudscooks/ Instagram
In a pressure cooker, combine the soaked black chickpeas, enough water to cover them by an inch, green cardamoms, cloves, cinnamon stick, salt, and turmeric powder. Pressure cook for 6-8 whistles on medium heat.
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Heat a pan and roast the fresh coconut for 1 minute. Add the shallots and curry leaves, and roast for another 1-2 minutes.
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Add the red chili powder, coriander powder, turmeric powder, and garam masala to the pan and roast for 1-2 minutes until fragrant. Let the mixture cool slightly. Grind this mixture with some cooked chickpeas and some reserved cooking liquid into a smooth paste.
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Heat oil in a pan. Add fennel seeds and let them splutter. Add the chopped onions and saute until golden brown. Add ginger, garlic, and green chilies, and cook for another minute.
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Add the chopped tomatoes and cook until softened. Then, add the cooked chickpeas and the ground masala paste. Add enough water to create the desired gravy consistency. Simmer for 4-5 minutes to allow the flavors to combine.
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Heat coconut oil in a small pan. Add mustard seeds and let them splutter. Add curry leaves and fry for a few seconds. Pour this tempering over the black chickpea curry.
Credits: sudscooks/ Instagram
When will you try making flavourful and protein-rich black chickpea curry ?
Credits: sudscooks/ Instagram