Protein packed curry
This delicious channa masala recipe will taste delicious with steamed rice.
Ingredients
3
tbsp
Oil
1
small bay leaf
tsp
½mustard seeds
12
Curry Leaves
1
green chili
slit
1/3
cup
onion
chopped
1
tomato
chopped
tsp
½turmeric powder
pinch
aof Hing
1
tsp
ginger garlic paste
1
cup
stock
2
tbsp
coriander leaves
chopped
salt as required
For the chickpeas
1
cup
dried white chickpeas
3
cups
Water
tsp
½salt
For the masala
1
cup
Grated coconut
1
inch
cinnamon
tbsp
½fennel
tbsp
½cumin seeds
1
tbsp
coriander seeds
2
Dried Red Chilies
3
Cloves
1
black cardamon
2
green cardamoms
5
whole black peppers
Instructions
Cooking the chickpeas
Rinse the chick peas in water and soak them overnight.
Drain the water the next morning and put the chickpeas in a pressure cooker.
Add the water and salt and pressure cook the chickpeas for 20 whistles on a medium flame.
Preparing the masala
Place a pan over a low flame and dry roast all the spices aside from the coconut mentioned in the ‘for the masala’ ingredients list.
Then, stir in the coconut and allow it to roast, until it uniformly browns.
After the coconut browns, remove it from the flame and allow the mixture to cool.
Once cooled, add the mixture to a grinder and pour in ¾ cups of water.
Grind to a smooth paste.
Preparing the curry
Heat the oil in a pan.
Fry the mustard seeds, and then the bay leaf.
Then, fry the onions until they begin to soften.
Add the ginger garlic paste, turmeric powder, hing and curry leaves.
Sauté well.
Add the tomatoes and sauté them until they soften.
Add the masala paste and stir.
Add the chickpeas and sauté for a minute.
Then, pour in the stock and add the green chillies.
Add salt as required.
Allow the gravy to simmer for fifteen minutes on a low flame until the gravy begins to thicken.
Switch of the flame and add the coriander leaves. Stir well.
Serve with pooris, chapatis or steamed rice.