Mar 7, 2013

Kale Chane /Kadla Curry/ Chickpea Curry

Chickpea - 2 cups (washed and soaked overnight)
Onion - 2 medium(sliced)
Tomato - 1 big(sliced)
Ginger - 1 small pc (crushed)
Coconut - 1/4cup (thinly chopped)
Coriander Leaves - a few
Tumeric - 1/2tsp + 1/2tsp
Red chilli Powder - 1 tsp
Garam Masala - 1 to 2 tsp
Coriander Powder - 2 tsp
Cinnamon stick - 1
Star Anise - 2
Mustard seeds - 1 tsp
Water - as required
Curry Leaves - 1 sprig

Method : -
  1. Pressure cook chickpeas ,chopped coconut,cinnamon,star anise,little salt and 1/2tsp tumeric with enough water(almost 5-7 whistles).
  2. Heat oil in a deep pan,crackle mustard seeds n curry leaves.
  3. Saute sliced onions..when it starts changing color add ginger and saute.
  4. When onions are golden brown add 1/2tsp tumeric,red chilli powder,garam masala n coriander powder.
  5. Add salt and sliced tomato..cook till tomatoes are soft.
  6. Empty the contents from pressure cooker into the pan ..mix well.
  7. Add more water ..if required..Cover and let it boil on slow heat.
Remove from fire ..Garnish with coriander leaves ..

Serve hot with Rice or puri or Puttu(Steamed Rice Cake)

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